If you’re on the lookout for a vibrant, comforting dish that’s both wholesome and irresistibly tasty, this Zucchini & Squash Casserole Recipe is a total game-changer. Combining tender slices of fresh zucchini and yellow squash with a golden, garlicky Parmesan topping, it offers a perfect balance of creamy texture and delightful crunch. This casserole is a wonderful way to celebrate summer squash in a dish that’s simple enough for weeknights but special enough for guests. Trust me, once you make it, this recipe will quickly become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
Gathering these straightforward, fresh ingredients is the first step to creating this delightful casserole. Each component plays a crucial role — from the fresh squash adding moisture and mild sweetness, to the Parmesan and breadcrumbs delivering that satisfying crispy topping.
- 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices): The star vegetables that provide freshness and beautiful color.
- 2 ½ tablespoons olive oil: Adds richness and helps brown the topping to perfection.
- 1 ¼ teaspoons salt (divided): Essential for seasoning and drawing out moisture from the squash.
- ½ teaspoon pepper: Offers a subtle hint of spice that brightens the flavors.
- ⅓ cup grated Parmesan cheese: Gives a savory, nutty flavor and golden crust.
- ⅓ cup Panko breadcrumbs (gluten-free): Creates that sought-after crunch on top, light and airy.
- ¼ teaspoon garlic powder: Brings a gentle garlic aroma without overpowering.
- 2 tablespoons fresh parsley (finely chopped): Adds a fresh herbal note and lovely garnish.
How to Make Zucchini & Squash Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees to ensure it’s at the perfect temperature when your casserole goes in. While waiting, prepare the squash for layering — thin slices of ¼ inch allow the veggies to cook evenly and absorb those wonderful seasonings without becoming mushy.
Step 2: Salt and Drain the Squash
Sprinkle ½ teaspoon of salt evenly over the zucchini and yellow squash slices. This step is key because it draws out excess water, preventing your casserole from turning watery. After letting it rest for 10 minutes, gently dab the slices with a paper towel to remove the moisture you just pulled out.
Step 3: Prepare the Baking Dish
Spray a 9-inch square baking dish with non-stick cooking spray to keep the casserole from sticking. This simple prep ensures you’ll have a clean release when it’s time to serve.
Step 4: Layer the Squash
Arrange the slices in alternating rows of zucchini and yellow squash, overlapping slightly to form about four neat rows. This layering is not only pretty to look at but ensures every bite delivers a mix of both squash varieties.
Step 5: Season and Oil
Drizzle the olive oil generously over the layered squash, then sprinkle the remaining salt and pepper. The seasoning here complements the natural sweetness of the summer squash and gives the casserole a luscious finish.
Step 6: Make and Add the Topping
In a small bowl, combine Parmesan cheese, Panko breadcrumbs, and garlic powder. Toss them well so every crumb is perfectly seasoned. Then sprinkle this mixture evenly over the top of your squash layers to form the irresistible crunchy crust.
Step 7: Bake and Broil
Cover the baking dish with aluminum foil and bake for 30 minutes. This gentle cooking softens the squash while letting flavors meld. Once baked, remove the foil and switch your oven to a high broil, broiling the casserole for 5 to 7 minutes until the topping is golden brown and bubbly. Keep a close eye to avoid burning — that crisp top is the star!
Step 8: Garnish and Serve
To finish, sprinkle fresh parsley over the casserole for a vibrant touch of color and freshness. Serve this warm and watch it disappear fast!
How to Serve Zucchini & Squash Casserole Recipe
Garnishes
Fresh parsley is the classic garnish, adding brightness and a lovely herbal fragrance. You might also consider a sprinkle of extra Parmesan for cheese lovers or a few red pepper flakes for those who like a bit of heat.
Side Dishes
This casserole shines as a side to grilled chicken, baked fish, or even a juicy steak. It also pairs wonderfully with crusty bread or a light, fresh salad to balance its rich textures.
Creative Ways to Present
For a crowd, serve the casserole family-style in the baking dish right at the table, letting everyone scoop their portions. For a fancier touch, use individual ramekins or small cast-iron skillets for personal servings, making each guest feel special.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and keep in the refrigerator for up to 3 days. The flavors deepen over time, making for an even tastier meal the next day.
Freezing
While this casserole freezes well, be sure to cool it completely before freezing in a sealed container. To maintain texture, it’s best to enjoy within 1 to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees for about 15-20 minutes until warmed through and the topping is crisp again. Avoid the microwave if you want to retain that wonderful crunch on top.
FAQs
Can I use just zucchini or just yellow squash?
Absolutely! This Zucchini & Squash Casserole Recipe works beautifully with just one type of squash, but using both provides a lovely contrast in color and flavor.
Is there a way to make this casserole vegan?
Yes! Substitute the Parmesan cheese with a vegan alternative and use olive oil as usual. Just make sure your breadcrumbs are vegan-friendly as well.
Can I add other vegetables to this casserole?
Definitely! Sliced bell peppers, onions, or cherry tomatoes can be great additions and add more flavor and color to your dish.
How do I prevent the casserole from getting watery?
Salting the squash slices and dabbing off the excess moisture is the key step to avoid a watery casserole. It helps draw out water that would otherwise make the dish soggy.
Is this casserole suitable for meal prepping?
Yes, this recipe is perfect for meal prepping. Make it in advance, refrigerate or freeze, and reheat when ready to enjoy a quick and delicious meal.
Final Thoughts
There’s something incredibly rewarding about making a dish as fresh and comforting as this Zucchini & Squash Casserole Recipe. It’s a colorful celebration of simple ingredients elevated by straightforward techniques, making it easy to incorporate more veggies into your meals without sacrificing flavor. Give it a try tonight — I promise it will become one of your favorite weeknight dishes that guests will always ask for again!
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 comforting Zucchini & Squash Casserole featuring tender slices of summer squash layered and baked with a crispy Parmesan and Panko breadcrumb topping. This easy-to-make casserole is perfect as a side dish or a light main course, highlighting fresh summer flavors with simple ingredients.
Ingredients
Squash
- 2 lbs summer squash (zucchini and yellow squash, cut into ¼-inch slices)
Seasoning & Oil
- 2 ½ tablespoons olive oil
- 1 ¼ teaspoons salt (divided)
- ½ teaspoon pepper
Topping
- ⅓ cup grated Parmesan cheese
- ⅓ cup gluten-free Panko breadcrumbs
- ¼ teaspoon garlic powder
- 2 tablespoons fresh parsley (finely chopped, for garnish)
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 slices, approximately ¼-inch thick, ensuring even cooking.
- Salt squash: Sprinkle ½ teaspoon of salt over the sliced squash and let it sit for 10 minutes. Then use a paper towel to gently dab the slices and remove excess moisture, which helps prevent a watery 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 the baking dish overlapping them in rows. Aim to form 4 neat rows, alternating the two types of squash for visual appeal.
- Season and oil: Drizzle the olive oil evenly over the layered squash and sprinkle the remaining ¾ teaspoon salt and ½ teaspoon pepper on top for seasoning.
- Combine topping: In a small bowl, mix together grated Parmesan cheese, gluten-free Panko breadcrumbs, and garlic powder until well blended.
- Add topping: Evenly sprinkle the Parmesan and breadcrumb mixture over the seasoned squash layers.
- Bake casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the squash to become tender and the flavors to meld.
- Broil topping: Remove the foil and switch the oven to a high broil. Broil for 5 to 7 minutes or until the breadcrumb topping is golden brown and crispy, watching carefully to avoid burning.
- Garnish and serve: Remove from oven, sprinkle the freshly chopped parsley over the casserole for a burst of color and freshness, then serve immediately and enjoy.
Notes
- Using gluten-free Panko breadcrumbs makes this casserole suitable for gluten-sensitive diets.
- Removing excess moisture from the squash before baking prevents a soggy casserole.
- Broiling at the end ensures a crispy and golden topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
