Description
A light, savory summer casserole featuring zucchini and yellow squash layered with a crunchy, cheesy breadcrumb topping. Perfect as a side dish or vegetarian main.
Ingredients
Scale
- 2 lbs. zucchini and yellow squash, cut into ¼-inch slices
- 2 ½ tbsp. olive oil
- 1 ¼ tsp. salt, divided
- ½ tsp. pepper
- ⅓ cup Parmesan cheese, grated
- ⅓ cup Panko breadcrumbs (gluten-free if needed)
- ¼ tsp. garlic powder
- 2 tbsp. fresh parsley, finely chopped
Instructions
- Prep the Squash: Slice zucchini and squash into ¼-inch rounds. Sprinkle with ½ tsp salt and let sit for 10 minutes to draw out moisture. Blot dry with paper towels.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking dish. Arrange squash slices in alternating layers.
- Add the Topping: In a small bowl, mix Parmesan, breadcrumbs, and garlic powder. Drizzle olive oil over the layered squash, and season with remaining salt and pepper. Sprinkle the breadcrumb mixture evenly over the top.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and broil on high for 3–5 minutes until golden brown and crispy on top.
- Serve: Garnish with chopped fresh parsley and serve hot.
Notes
Letting the squash sit with salt helps prevent a soggy casserole. You can add a thin layer of shredded mozzarella or fontina under the breadcrumb topping for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 130
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg