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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

Author: Jill



  • 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



  • 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.