There’s something so comforting and satisfying about a warm, cheesy vegetable bake that feels like a big, delicious hug. This Zucchini & Squash Casserole Recipe brings together tender slices of zucchini and yellow squash, layered and baked with a golden, crispy Parmesan and breadcrumb topping. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or a lively family gathering. With each bite, you get a beautiful balance of fresh produce, savory seasonings, and that irresistible crust everyone will love. Trust me, once you try this casserole, it might just become your new go-to for celebrating summer squash in the coziest way.
Ingredients You’ll Need
It’s amazing how just a handful of fresh, staple ingredients can come together to create such a flavorful and textured dish. Each component plays a vital role, whether it’s the tender squash slices providing body, the olive oil bringing richness, or the crispy Parmesan and breadcrumb topping adding that crave-worthy crunch.
- Summer squash (2 lbs.): A vibrant mix of zucchini and yellow squash sliced thinly for even baking and tenderness.
- Olive oil (2 ½ tablespoons): Adds moisture and helps the topping crisp up beautifully under the broiler.
- Salt (1 ¼ teaspoons, divided): Enhances the natural flavors of the squash and helps draw out excess moisture.
- Pepper (½ teaspoon): Provides a subtle kick that rounds out the savory profile.
- Grated Parmesan cheese (â…“ cup): Brings salty, nutty flavor and pairs perfectly with the breadcrumbs for that golden crust.
- Panko breadcrumbs (â…“ cup): Responsible for the delicately crispy topping that adds texture contrast.
- Garlic powder (¼ teaspoon): Infuses a gentle hint of aromatic depth without overpowering the squash.
- Fresh parsley (2 tablespoons, finely chopped): Brightens the dish with a fresh herbal note, perfect as a finishing touch.
How to Make Zucchini & Squash Casserole Recipe
Step 1: Preheat and Prep
First things first, get your oven warmed up to 350 degrees. While it heats, slice the zucchini and yellow squash into thin, quarter-inch rounds. Thin slices ensure that the squash cooks evenly and becomes tender without turning mushy, so take your time for a uniform cut.
Step 2: Salt and Drain the Squash
This step is a game changer. Sprinkle half a teaspoon of salt over the sliced squash and let it sit for 10 minutes. This draws out extra moisture, preventing the casserole from becoming watery. After resting, gently dab the squash with paper towels to remove the released liquid. It’s a simple trick that makes a big difference in texture!
Step 3: Prepare the Baking Dish
Spray a 9-inch square baking dish with non-stick cooking spray. This will keep everything from sticking and makes cleanup easier, which is always a win.
Step 4: Layer the Squash
Now comes the fun part—arranging the squash slices. Layer the zucchini and yellow squash alternately in neat rows, about four rows across the dish. This also gives the casserole a lovely visual appeal with its colorful layers shining through.
Step 5: Season and Add Oil
Drizzle olive oil evenly over the layered squash, then sprinkle the remaining salt and pepper to season. The olive oil not only adds flavor but also helps the topping crisp as it bakes.
Step 6: Make and Sprinkle the Topping
In a small bowl, mix together the grated Parmesan, panko breadcrumbs, and garlic powder. Toss them to blend the flavors, then sprinkle this mixture generously over the top of your squash layers. This will bake into a golden, crunchy crust everyone will rave about.
Step 7: Bake Covered and Then Broil
Cover the baking dish with aluminum foil and pop it in the oven for 30 minutes. This steams the squash to tender perfection. After baking, remove the foil and switch the oven to a high broil. Broil the casserole for 5 to 7 minutes until the breadcrumb topping turns a beautiful golden brown. This step crisps everything up and adds that irresistible finishing touch.
Step 8: Garnish and Serve
Once out of the oven, sprinkle with fresh parsley for a pop of color and freshness. Serve immediately and watch your family or guests dig in with delight!
How to Serve Zucchini & Squash Casserole Recipe
Garnishes
A little fresh parsley goes a long way to brighten the flavors and add a lovely touch of color. You can also sprinkle a pinch of extra Parmesan just before serving to amp up the cheesy goodness.
Side Dishes
This casserole pairs wonderfully with a variety of mains. Think grilled chicken for a light, healthy meal or roasted pork chops for a heartier pairing. For vegetarians, a fresh mixed green salad or a quinoa pilaf would complement the creamy, crunchy casserole perfectly.
Creative Ways to Present
If you’re hosting, try serving portions of this casserole in individual ramekins for an elegant presentation. You can also add a sprinkle of toasted pine nuts on top for an unexpected nutty crunch. Another fun idea is layering in some chopped fresh herbs like thyme or basil along with the parsley for more aroma and visual complexity.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Zucchini & Squash Casserole Recipe keep really well when stored in an airtight container in the refrigerator. They’re best eaten within 3 to 4 days to enjoy the flavors while fresh and vibrant.
Freezing
You can freeze this casserole if you want to save some for later. Wrap it tightly with foil or plastic wrap and place it in a freezer-safe container. It will keep well for up to 2 months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
When reheating, the oven is your best friend to bring back that crisp topping. Heat at 350 degrees for about 15 to 20 minutes until warmed through. If pressed for time, microwave it covered, then briefly broil or toast the top to restore some crunch.
FAQs
Can I use only zucchini or only yellow squash for this recipe?
Absolutely! While using both brings a lovely color contrast and flavor variation, using just one type of squash will still result in a tasty casserole.
Is Panko necessary, or can I use regular breadcrumbs?
Panko breadcrumbs create a lighter, crunchier topping, but regular breadcrumbs will work too. Just keep in mind the texture will be a bit denser.
Can I make this casserole vegan?
Yes! Substitute the Parmesan with a vegan cheese or nutritional yeast and ensure the breadcrumbs are vegan-friendly. The casserole will still be delicious.
Do I need to salt and drain the squash every time?
Salting and draining helps reduce moisture for a better texture, but if you’re short on time, you can skip it and bake a bit longer to evaporate excess liquid.
Can I add other vegetables to this casserole?
Definitely! Thinly sliced eggplant or bell peppers can be layered in to add more variety, just adjust cooking times accordingly.
Final Thoughts
This Zucchini & Squash Casserole Recipe is one of those dishes that feels like a little celebration of fresh summer produce, baked to cheesy, crunchy perfection. Whether you’re looking for an easy weeknight side or a comforting vegetarian main, it’s sure to please. I can’t wait for you to make it and enjoy all those wonderful flavors and textures with your family too!
Print
Zucchini & Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and easy-to-make Zucchini & Squash Casserole featuring thinly sliced summer squash layered and baked with a crispy Parmesan and gluten-free Panko breadcrumb topping. This comforting casserole is flavored with garlic and fresh parsley, making it a perfect side dish for any meal.
Ingredients
Vegetables
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices)
Seasonings and Toppings
- 2 ½ tablespoons olive oil
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon pepper
- â…“ cup grated Parmesan cheese
- â…“ cup gluten-free Panko breadcrumbs
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley (finely chopped)
Other
- Non-stick cooking spray
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prep squash: Cut the yellow squash and zucchini into thin, ¼-inch slices for even baking.
- Salt the squash: Sprinkle ½ teaspoon of salt over the sliced squash. Let it sit for 10 minutes to draw out excess moisture, then gently dab the slices with a paper towel to remove it.
- Prepare baking dish: Spray a 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Layer the squash: Arrange the zucchini and squash slices in overlapping rows in the dish, forming about four rows.
- Drizzle oil and season: Drizzle the olive oil evenly over the squash layers, then sprinkle with the remaining salt and pepper for seasoning.
- Make the topping: In a small bowl, combine grated Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder. Mix well.
- Add the topping: Sprinkle the breadcrumb mixture evenly over the top of the squash layers.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Broil for color: Remove the foil, switch your oven to high broil, and broil the casserole for 5-7 minutes or until the breadcrumb topping turns golden brown and crispy.
- Garnish and serve: Sprinkle fresh parsley over the casserole and serve immediately while hot.
Notes
- Salting the squash and letting it rest helps reduce excess moisture, preventing a watery casserole.
- Using gluten-free Panko breadcrumbs makes this casserole suitable for gluten-sensitive individuals.
- Broiling at the end crisps up the topping for a delightful texture contrast.
- This dish pairs well with grilled meats or can be enjoyed as a vegetarian main course.
