This summer squash casserole is fresh, light, and full of flavor. With tender zucchini and yellow squash layered under a crisp Parmesan breadcrumb topping, it’s the perfect easy side for any summer meal.
Ingredients:
- 1 pound yellow squash (cut into ¼-inch slices)
- 1 pound zucchini squash (cut into ¼-inch slices)
- 2 1/2 tbsp olive oil (you can also use avocado oil, safflower or sunflower oil)
- 1/4 tsp garlic powder
- 1/3 cup parmesan cheese, grated
- 1/3 cup panko breadcrumbs (sub regular or gluten-free breadcrumbs for same taste)
- 2 tbsp fresh parsley, finely chopped
- 1 1/4 tsp salt, divided
- 1/2 tsp pepper
Prep the squash:
- First, you need to slice it 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, it will need to cook longer. If thinner, it 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.
Casserole Instructions:
- 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!
