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
Scale
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.
