Zucchini and Summer Squash Casserole
Experience the vibrant flavors of summer with this Zucchini and Summer Squash Casserole, a hearty and wholesome dish that's perfect for showcasing garden-fresh produce. Thinly sliced zucchini and summer squash are sautéed with fragrant garlic and onions, then baked in a creamy Parmesan-infused sauce for a luscious, comforting base. The casserole is topped with golden panko breadcrumbs and gooey mozzarella cheese, creating a delightful contrast of textures in every bite. Ready in under an hour, this recipe is the ultimate side dish or vegetarian main for weeknight dinners, holiday spreads, or potlucks. Bursting with seasonal ingredients and easy-to-follow steps, this Zucchini and Summer Squash Casserole is a cheesy, crowd-pleasing option you'll make again and again!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Summer squash
- 2 tablespoons Olive oil
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Trim the ends of the zucchini and summer squash, then slice them into thin rounds, about 1/4-inch thick. Set aside.
Finely dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the sliced zucchini and summer squash to the skillet. Sprinkle with salt, black pepper, dried thyme, and red pepper flakes (if using). Toss and cook for 5-7 minutes until the vegetables begin to soften but are not fully cooked. Remove from heat.
In a medium bowl, whisk together the heavy cream and half of the grated Parmesan cheese (1/2 cup). Stir it into the cooked vegetables and gently combine.
Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs, the remaining Parmesan cheese (1/2 cup), and melted butter until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the vegetables in the baking dish.
Top with the shredded mozzarella cheese, spreading it evenly to cover the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before sprinkling with freshly chopped parsley for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 8035 mg | 349% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 46.5 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1904 mg | 146% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2204 mg | 47% | |
*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.
