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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.
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.
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:
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.
Nutrition facts for estimation purposes only. Don't skip the salting step. You can use all zucchini or all yellow squash, depending on what you can find. This recipe yields zucchini that still have a bite to them. If you want the zucchini a bit softer you can cut them thinner. Do your best at alternating the zucchini and squash when you layer them. It doesn't have to be perfect and it'll still be gorgeous!
Calories: 131 , Total Fat: 7.6g , Saturated Fat: 3.6g , Cholesterol: 16mg , Sodium: 636mg , Carbohydrates: 8.2g , Fiber: 1.4g , Sugar: 2.1g , Protein: 9.3g
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