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
Scale
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.
