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.
Servings: 6 servings
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!
Notes
- Slice squash evenly for uniform cooking.
- Salt and rest squash for 10–15 minutes, then pat dry to reduce moisture.
- Use freshly shredded cheese for the best flavor and melt.
- For a vegan version, use plant-based cheese and oil instead of butter.
- If prepping ahead, bring to room temp before baking in a preheated 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
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