Layered Zucchini Yellow Squash Casserole
Delight in the comforting layers of this vibrant **Layered Zucchini Yellow Squash Casserole**, a perfect blend of fresh garden vegetables and rich, cheesy goodness. This crowd-pleasing dish alternates tender rounds of zucchini and yellow squash with a creamy garlic-infused sauce, made even more indulgent with melted mozzarella and Parmesan cheese. Topped with a golden panko breadcrumb crust for a satisfying crunch, this casserole is beautifully balanced with flavors of fresh thyme and a hint of black pepper. Ready in under an hour, it’s the ultimate side dish for family dinners, potlucks, or a holiday feast, offering a delicious way to enjoy seasonal produce in every savory bite.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 0.5 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Thinly slice the zucchini and yellow squash into even rounds, approximately 1/4-inch thick. Set aside.
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. Remove from heat and stir in the heavy cream, 1/2 cup of the shredded mozzarella, 1/4 cup of the Parmesan cheese, salt, pepper, and thyme. Mix until well combined.
Spread a thin layer of the cream mixture on the bottom of the prepared baking dish. Arrange one layer of zucchini and yellow squash rounds, slightly overlapping them, over the cream mixture.
Spoon a small amount of the cream mixture over the squash layer, then sprinkle with a bit of the remaining mozzarella cheese. Repeat the layering process (squash, cream mixture, cheese) until all the squash and cream mixture are used, finishing with a top layer of cream and mozzarella cheese.
In a small bowl, combine the panko breadcrumbs, melted butter, and the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the top is golden brown and bubbling.
Let the casserole cool for 5-10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
