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Do you have plenty of zucchini and yellow squash you'd like to use? Our Summer Squash Zucchini uses 2 pounds sliced thin.
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Summer Squash Casserole

Do you have plenty of zucchini and yellow squash you'd like to use? This recipe for Summer Squash Casserole is an easy, cheesy way to use summer produce. Your family will devour this one!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: squash casserole, summer squash casserole, summer squash recipes, zucchini casserole
Servings: 6
Calories: 133kcal
Author: Jill

Ingredients

Ingredients:

  • 2 lbs. summer squash zucchini and yellow squash cut into 1/4in. slices
  • 3 Tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup Panko breadcrumbs
  • 2 Tablespoons fresh parsley finely chopped

Instructions

Directions:

  • Preheat oven to 350 degrees Spray a 9x9 baking dish with non-stick cooking spray.
  • Add cut zucchini and squash to pan and drizzle with olive oil. Sprinkle with salt and pepper.
  • Combine Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over the zucchini and squash.
  • Cover baking dish with foil and bake for about 30 minutes.
  • Remove foil and turn heat to a High broil. Broil until breadcrumb topping starts to turn a golden brown, about 5-7 minutes. Serve hot with fresh parsley.

Nutrition

Calories: 133kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 549mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 27mg | Calcium: 130mg | Iron: 1mg