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.
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!
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.
Amount Per Serving
Calories 191Calories from Fat 144
% Daily Value*
Saturated Fat 7g35%
Vitamin A 695IU14%
Vitamin C 31mg38%
* Percent Daily Values are based on a 2000 calorie diet.