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Zucchini & Squash Casserole

Zucchini & Squash Casserole
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Zucchini & Squash Casserole is a delightful, healthy dish that captures the essence of summer with its vibrant flavors and easy preparation. This casserole combines fresh zucchini and yellow squash, layered with a crispy gluten-free topping, making it an ideal side dish for picnics, potlucks, or family gatherings. With just 15 minutes of prep time, it’s perfect for busy weeknights or special occasions. The nutrient-packed vegetables provide essential vitamins while keeping calories low. Whether served alongside grilled meats or as part of a vegetarian feast, this casserole will quickly become a favorite in your home.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F.
  2. Slice the zucchini and yellow squash into ¼-inch rounds.
  3. Sprinkle with ½ teaspoon salt and let sit for 10 minutes; pat dry to remove excess moisture.
  4. Spray a 9-inch square baking dish with non-stick cooking spray.
  5. Layer the squash slices in rows within the dish.
  6. Drizzle olive oil over the vegetables and season with remaining salt and pepper.
  7. In a mixing bowl, combine Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle over the top.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and broil on high for an additional 5-7 minutes until golden brown.
  10. Garnish with chopped parsley and serve immediately.

Nutrition

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

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