Description
This Zucchini & Squash Casserole is a light and flavorful baked dish featuring thinly sliced summer squash layered with a crispy Parmesan and gluten-free panko breadcrumb topping. Perfect as a side or a vegetarian main, it combines simple ingredients with easy preparation for a healthy and satisfying meal.
Ingredients
Scale
Squash
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices)
Seasoning and Oil
- 2 ½ tablespoons olive oil
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon pepper
Topping
- â…“ cup grated Parmesan cheese
- â…“ cup gluten-free Panko breadcrumbs
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Slice Squash: Cut the yellow squash and zucchini into thin ¼-inch slices to ensure even cooking.
- Salt and Drain: Sprinkle ½ teaspoon of salt over the sliced squash and let it sit for 10 minutes. Afterwards, dab the slices with a paper towel to remove excess moisture, which helps prevent a soggy casserole.
- Prepare Baking Dish: Spray a 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Layer Squash: Arrange the zucchini and yellow squash slices in overlapping rows inside the baking dish, forming about four rows evenly spaced.
- Season Squash: Drizzle the olive oil over the layered squash and sprinkle with the remaining salt and the pepper evenly.
- Make Topping: In a small bowl, combine grated Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder. Mix well and then evenly sprinkle this mixture over the squash layers.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the squash through.
- Broil for Crispiness: Remove the foil, turn the oven heat to high broil, and broil the casserole for 5 to 7 minutes, or until the breadcrumb topping turns a golden brown and crispy.
- Serve: Remove from oven, garnish with fresh chopped parsley, and serve immediately while warm and crispy.
Notes
- To avoid excess watery casserole, be sure to salt the squash and pat dry before baking.
- Using gluten-free panko makes this casserole suitable for gluten-sensitive diets.
- For a sharper flavor, use freshly grated Parmesan cheese rather than pre-grated.
- If you prefer a lower calorie version, you can reduce the olive oil slightly or substitute with a cooking spray.
- Broiling time may vary based on your oven; watch closely to avoid burning the topping.
