Squash Casserole

This delicious vegetarian squash casserole is so easy to make and delicious addition to any meal. It’s a wonderful way to make the most out of your zucchini and yellow squash. Simple to make and easily made gluten-free, low-carb, or vegan.

You can never have enough side dishes, and when they are as delicious as this summer squash casserole, I promise you that you will be asking for seconds!

Perfectly cooked zucchini and yellow squash are topped with a crunchy breadcrumb and parmesan topping for a tasty vegetable side dish full of texture and flavor.

If you have more zucchini and squash to use, be sure to check out my Zucchini Lasagna Roll Ups, Zucchini and Tomato Gratin, and Butternut Squash Apple Soup.

Squash Casserole Ingredients

• Zucchini and yellow squash: I like to use a mixture of both of these vegetables, but you could also do it with just zucchini or squash.
• Salt, pepper and garlic powder: For seasoning
• Parmesan cheese: If you are meat-free then use a vegetarian option.
• Onion and garlic: Sautéed onion and garlic add a great flavor to the baked squash.
• Butter: I used unsalted butter. You can use salted but adjust the amount of added salt.
• Panko breadcrumbs: Panko is really crispy breadcrumbs that add a wonderful crunch topping. You can use gluten-free if you have an intolerance.
• Fresh parsley (optional): I like t garnish this casserole with parsley to serve to add freshness and color.

How to make squash casserole

1. Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
2. Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
3. Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
4. Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish.
5. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
6. Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
7. Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!

What do you serve squash casserole with?

This squash casserole is a really versatile side dish, that can be served with meat, fish, chicken, and vegetarian dishes. It can stand up to bold flavors and also light enough to be enjoyed with an easy weeknight meal. Try it with:

• Maple Mustard Glazed Salmon
• Sous Vide Steak
• Baked Chicken Breasts
• Pesto Chicken Recipe

Can you make it ahead of time?

Yes! This squash and zucchini casserole is a great make-ahead dish, making it an ideal choice if you are planning to serve it up for a larger feast. Prep the whole dish and then cover it and keep it refrigerated for up to 2 days. Take the yellow squash casserole out of the fridge 30 minutes before you want to cook it so that it comes up to room temperature.

Leftovers will also keep well covered in the fridge for 2 to 3 days and can be gently reheated in the oven or on the cooktop.

Healthy Squash Casserole

This easy squash casserole is naturally healthy. If you would like to make low-carb or keto squash casserole, you can replace the breadcrumbs with a low-carb option. Or if you would like to make it vegan, you can omit the cheese or replace it with vegan cheese.

How do you stop the casserole from getting too watery?

Zucchini and squash contain a lot of water which will escape during cooking and can leave you with a soggy dish. It’s really important to salt the squash before placing it in the baking dish to help draw out the excess moisture. Be sure not to skip this step!

Recipe Notes and Tips

• Cut the squash into evenly sized slices so that they cook evenly through.
• Salt the squash & zucchini and let it sit for 10 – 15 minutes to draw out all the moisture. Afterwards, dab with a paper towel to remove excess moisture.
• Use freshly shredded cheeses for the best flavour and melting texture.
• Make it vegan by omitting the parmesan or replacing it with vegan cheese and using oil instead of butter to cook the onions and garlic.
• If making ahead of time, let the casserole come up to room temperature before baking in a pre-heated oven.

More Easy Side Dishes

• Roasted Brussels Sprouts with Bacon
• Roasted Butternut Squash and Bacon
• Roasted Honey Glazed Carrots (Paleo)
• Baked Potato Wedges

5 from 5 votes

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Squash Casserole

This delicious vegetarian squash casserole is so easy to make and a wonderful addition to any meal. It's a wonderful way to make the most out of your zucchini and yellow squash. Simple to make and easily made gluten-free.

Cook ModePrevent your screen from going dark

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 191kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 2 lbs zucchini and yellow squash
• ▢ 2 ½ Tablespoon olive oil
• ▢ 1 ¼ teaspoon salt divided
• ▢ ½ teaspoon pepper
• ▢ ⅓ cup Parmesan cheese, grated
• ▢ 1 small onion, finely diced
• ▢ 4 Tablespoon Butter
• ▢ 3 cloves garlic, minced
• ▢ ⅓ cup Panko breadcrumbs, I used gluten-free
• ▢ ¼ teaspoon garlic powder
• ▢ 2 Tablespoon fresh parsley finely chopped

INSTRUCTIONS

• Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
• Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
• Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
• Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
• Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
• Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!

TIPS & NOTES

• Cut the squash into evenly sized slices so that they cook evenly through.
• Salt the squash & zucchini and let it sit for 10 – 15 minutes to draw out all the moisture. Afterward, dab with a paper towel to remove excess moisture.
• Use freshly shredded cheeses for the best flavor and melting texture.
• Make it vegan by omitting the parmesan or replacing it with vegan cheese and using oil instead of butter to cook the onions and garlic.
• If making ahead of time, let the casserole come up to room temperature before baking in a pre-heated oven.

NUTRITION

Calories: 191kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 680mg | Potassium: 441mg | Fiber: 2g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 31mg | Calcium: 107mg | Iron: 1mg

Course Side Dish

Cuisine American

Keyword squash casserole, squash side dish, vegetarian squash recipe