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Zucchini & Squash Casserole

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Discover the perfect summer dish with this delightful Zucchini & Squash Casserole! This healthy and easy recipe showcases the vibrant flavors of fresh zucchini and yellow squash, enhanced by a crunchy topping of gluten-free Panko breadcrumbs and aromatic garlic. It can be served as a standalone meal or as a scrumptious side dish, making it ideal for summer picnics, potlucks, or holiday gatherings. Packed with nutritious vegetables and low in calories, this casserole is not only delicious but also guilt-free. Impress your family and friends with this simple yet fabulous dish that’s sure to become a favorite!

Ingredients

Scale
  • 2 lbs summer squash (zucchini and yellow squash)
  • 2 ½ Tbsp olive oil
  • 1 ¼ tsp salt
  • ½ tsp pepper
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup gluten-free Panko breadcrumbs
  • ¼ tsp garlic powder
  • 2 Tbsp fresh parsley (finely chopped)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Slice the zucchini and yellow squash into thin, ¼-inch rounds. Sprinkle with ½ teaspoon salt and let sit for 10 minutes.
  3. Spray a 9-inch square baking dish with non-stick cooking spray. Arrange the zucchini and squash slices in overlapping rows.
  4. Drizzle olive oil over the vegetables, sprinkle with remaining salt and pepper.
  5. In a bowl, mix Parmesan cheese, Panko breadcrumbs, and garlic powder; then sprinkle over the vegetable layer.
  6. Cover with aluminum foil and bake for 30 minutes.
  7. Remove foil, switch to high broil for an additional 5-7 minutes until golden brown.
  8. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://recipesbykayla.com/zucchini-squash-casserole/