Zucchini and Squash Casserole

Zucchini and Squash Casserole is a comforting and flavorful dish that celebrates the bounty of summer squash. This easy-to-make casserole combines tender zucchini and yellow squash with a crispy, cheesy topping for a satisfying meal or side dish.

Why Make Zucchini and Squash Casserole

Zucchini and Squash Casserole is a versatile dish that can be served as a main course or a side dish. It’s perfect for using up an abundance of summer squash from the garden or farmers’ market. Plus, it’s a great way to incorporate more vegetables into your diet in a delicious and satisfying way.

How to Make Zucchini and Squash Casserole

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Prepare the Squash: In a large mixing bowl, toss the sliced zucchini and yellow squash with olive oil, 1 teaspoon of salt, and pepper until well coated. Spread the squash slices in a single layer on one or more baking sheets, as needed.
3. Roast the Squash: Place the baking sheets in the preheated oven and roast the squash for about 20-25 minutes, until tender and beginning to brown at the edges.
4. Mix Topping Ingredients: While the squash is roasting, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, the remaining ¼ teaspoon of salt, and chopped parsley in a small bowl.
5. Assemble the Casserole: Once the squash is roasted, layer it in a casserole dish. Sprinkle the Parmesan and panko mixture evenly over the top of the squash.
6. Bake the Casserole: Return the casserole to the oven and bake for an additional 10-15 minutes, until the topping is golden and crispy.
7. Serve: Allow the casserole to cool for a few minutes before serving. This dish is best enjoyed warm, with the cheesy, herby crust offering a delightful contrast to the soft, flavorful squash. Enjoy!

Serving Suggestions

Zucchini and Squash Casserole pairs well with a variety of main dishes, such as grilled chicken, fish, or tofu. It also makes a delicious addition to any summer barbecue or potluck gathering. Serve it alongside a fresh green salad or some crusty bread for a complete and satisfying meal.

Storage Info

Leftover Zucchini and Squash Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven or microwave until warmed through. The topping may lose some of its crispiness upon reheating, but the flavors will still be delicious.

Some Techniques or Tips

• Be sure to slice the squash into uniform thickness to ensure even roasting.
• You can customize the topping by adding other herbs or spices, such as thyme, rosemary, or red pepper flakes, to suit your taste preferences.
• For an extra indulgent touch, sprinkle some additional grated cheese over the top of the casserole before baking.

Variation

Feel free to add other vegetables to the casserole, such as sliced onions, bell peppers, or cherry tomatoes, for added flavor and texture. You can also experiment with different types of cheese in the topping, such as cheddar, mozzarella, or feta, for a unique twist on this classic dish.

FAQs about Zucchini and Squash Casserole

1. Can I use frozen squash instead of fresh? While fresh squash is recommended for this recipe, you can use frozen squash in a pinch. Just be sure to thaw and drain it before using, as frozen squash tends to release more moisture during cooking.
2. Can I make this casserole ahead of time? Yes, you can assemble the casserole up to a day in advance and refrigerate it until you’re ready to bake it. Just be sure to add the topping right before baking to keep it crispy.
3. Can I freeze leftover casserole? Yes, you can freeze leftover Zucchini and Squash Casserole for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven until warmed through. Keep in mind that the texture of the squash may change slightly after freezing and reheating, but it will still be delicious.

Zucchini and Squash Casserole

Ingredients:

• 2 lbs. Summer Squash (zucchini and yellow squash), cut into ¼-inch slices
• 2 ½ tablespoons Olive Oil
• 1 ¼ teaspoons Salt, divided
• ½ teaspoon Pepper
• ⅓ cup Parmesan Cheese, grated
• ⅓ cup Panko Breadcrumbs (gluten-free if necessary)
• ¼ teaspoon Garlic Powder
• 2 tablespoons Fresh Parsley, finely chopped

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Prepare the Squash: In a large mixing bowl, toss the sliced zucchini and yellow squash with olive oil, 1 teaspoon of salt, and pepper until well coated. Spread the squash slices in a single layer on one or more baking sheets, as needed.
3. Roast the Squash: Place the baking sheets in the preheated oven and roast the squash for about 20-25 minutes, until tender and beginning to brown at the edges. This process concentrates flavors and removes excess moisture.
4. Mix Topping Ingredients: While the squash is roasting, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, the remaining ¼ teaspoon of salt, and chopped parsley in a small bowl.
5. Assemble the Casserole: Once the squash is roasted, layer it in a casserole dish. Sprinkle the Parmesan and panko mixture evenly over the top of the squash.
6. Bake the Casserole: Return the casserole to the oven and bake for an additional 10-15 minutes, until the topping is golden and crispy.
7. Serve: Allow the casserole to cool for a few minutes before serving. This dish is best enjoyed warm, with the cheesy, herby crust offering a delightful contrast to the soft, flavorful squash. Enjoy!