Summer Squash Casserole
Nothing screams summer like Summer Squash Casserole!
- 1 pound yellow squash cut into ¼-inch slices
- 1 pound zucchini squash cut into ¼-inch slices
- 2 1/2 tablespoons olive oil you can also use avocado oil, safflower or sunflower oil
- 1/4 teaspoon garlic powder
- 1/3 cup parmesan cheese, grated
- 1/3 cup panko breadcrumbs sub regular or gluten-free breadcrumbs for same taste
- 2 tablespoons fresh parsley, finely chopped
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon pepper
- First, slice the squash into uniform pieces. You can either use a mandoline (if so be very careful with fingers!), or you can thinly slice them by hand. You want them to be ¼-inch thick. If they end up thicker, they will need to cook longer. If thinner, they will likely be soggy instead of crisp.
- Next, sprinkle salt over all of the sliced squash and let sit for 10 minutes. Then wipe away any excess moisture that forms with a paper towel. This little trick allows the sliced zucchini and squash to release a large amount of the water they retain. It will help you to get a crispy, and not soggy, casserole.
- Preheat oven to 350 degrees.
- Cut yellow squash and zucchini into thin, ¼-inch slices.
- Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
- Spray a 9-inch square baking dish with non-stick cooking spray.
- Overlap the zucchini and squash in a row, alternating colors. You should be able to form 4 rows.
- Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
- In a small bowl, combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
- Remove foil and turn heat to a high broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
- Serve immediately with fresh parsley and enjoy!