Zucchini and yellow squash casserole is going to be your new favorite side dish. Layered together, topped with a cheesy crunchy topping and baked to perfection, it’ll be a hit with everyone!
If you’re looking for a new tasty vegetable side dish to add to your menu, this is it. Especially if your summer garden is bursting with zucchini. Sure zucchini bread and zucchini cakes are good, but this Zucchini and Yellow Squash Casserole adds another way to enjoy this versatile vegetable.
And the best part? It’s a hit with the whole family, easy enough to make on a weeknight AND gorgeous enough for holiday meals. It’s basically the perfect side dish.
What ingredients do you need to make zucchini and yellow squash casserole?
ZUCCHINI AND YELLOW SQUASH: Zucchini is usually a bit larger than yellow squash but try to find some that are similar in size. Cut them into 1/4 inch slices.
SALT, PEPPER & GRANULATED GARLIC: You can substitute garlic powder for the granulated garlic. If you only have garlic salt, you can use that as well, simply omit the other salt.
MOZZARELLA AND PARMESAN: Freshly shredded is best!
PANKO AND PLAIN DRY BREAD CRUMBS: This is what gives this casserole the crunchy topping.
OLIVE OIL: Will help ensure that the bread crumbs get golden brown in the oven.
How do you make squash casserole?
It is really easy! Just follow along with these step by step instructions. More of a visual learner? I’ve included step by step photos too!
First, lace zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry. This step is important because it helps keep the squash casserole from becoming watery.
Next, combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat. Then spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish.
Finally, Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture. Bake casserole at 350 degrees for 25 – 30 minutes or until browned on top.
This zucchini squash casserole is so good! I’ve made it twice in as many weeks and just know I’ll be making it all summer long. Heck, it might even end up on my Thanksgiving and Christmas tables this year too.
Looking for a main dish to serve with this vegetable casserole? Check out these:
Other Zucchini Recipes:
Servings
Ingredients
- 1 - 2 medium zucchini (sliced 1/4 inch slices)
- 2 - 3 yellow squash (sliced 1/4 inch slices)
- 1 teaspoon salt
- 3/4 teaspoon granulated garlic (or garlic powder)
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella
- 1/2 cup parmesan
- 1/4 cup panko bread crumbs
- 2 tablespoon plain dry bread crumbs
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.
- Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.
- Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish.
- Combine parmesan, panko, dry bread crumbs and olive oil in a bowl. Mix to coat the bread crumbs in the oil.
- Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture.
- Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.
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Those additions sound delicious!! So glad you enjoyed it :)
I absolutely adored this dish and have already made it twice with plans to continue doing so. To enhance the flavors, I added lemon pepper seasoning, salt, and onion powder to the vegetables in addition to the oil as instructed. I also incorporated a tablespoon of melted butter and crushed Ritz crackers on top of the panko breadcrumbs. For an extra layer of richness, I used both shredded and grated Parmesan cheese.