Scalloped Zucchini Yellow Squash
Elevate your side dish game with this creamy and comforting Scalloped Zucchini Yellow Squash recipe! Thinly sliced zucchini and yellow squash are layered with a velvety cheese sauce made from Parmesan and sharp cheddar, then topped with golden panko breadcrumbs for a satisfying, crunchy finish. This baked casserole pairs the fresh flavors of summer squash with rich, savory seasonings like garlic and onion powder, creating a dish that's both light and indulgent. Perfect for family dinners, potlucks, or holiday spreads, this easy-to-prepare recipe is ready in just an hour and serves six. Whether you're looking for a low-carb alternative to traditional scalloped potatoes or a new way to enjoy seasonal produce, this versatile dish will impress with every bite.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash and dry the zucchini and yellow squash. Using a sharp knife or mandoline slicer, thinly slice both into rounds about 1/8-inch thick. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux while whisking, ensuring a smooth sauce. Cook for 3-4 minutes, or until the mixture begins to thicken.
Stir in the Parmesan cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheeses are fully melted and the sauce is smooth. Remove from heat.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
Arrange a single layer of zucchini and yellow squash slices over the sauce, slightly overlapping the slices. Pour a small amount of cheese sauce over the layer, spreading it evenly.
Repeat layering the squash slices and cheese sauce until all the vegetables are used, finishing with a layer of cheese sauce on top.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the dish.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the dish rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 8500 mg | 370% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 58.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2313 mg | 178% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2360 mg | 50% | |
*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.
