Zucchini Yellow Squash Casserole
Savor the perfect harmony of summer flavors with this Zucchini Yellow Squash Casserole! Featuring tender zucchini and yellow squash slices sautéed with garlic, onion, and Italian seasoning, this casserole is a delightful medley of fresh, wholesome ingredients. Topped with a golden, crunchy layer of panko breadcrumbs, melted butter, and a mouthwatering blend of mozzarella and Parmesan cheeses, this recipe strikes the perfect balance between creamy and crisp. Ideal as a standout side dish or a light vegetarian main, it’s easy to prepare in just 40 minutes. Beautifully garnished with fresh parsley for a vibrant finish, this casserole is the ultimate crowd-pleaser that celebrates garden-fresh produce. Perfect for weeknight dinners or holiday gatherings, this dish is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small onion
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini and yellow squash into 1/4-inch rounds.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and softened.
Add the sliced zucchini and yellow squash to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly tender but not fully cooked.
Lightly grease a 9x9-inch baking dish (or equivalent) with butter or non-stick spray. Layer the cooked zucchini and yellow squash mixture evenly in the dish.
In a small mixing bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, and panko breadcrumbs.
Melt the butter and drizzle it over the breadcrumb and cheese mixture. Stir until the mixture is evenly moistened.
Sprinkle the breadcrumb and cheese mixture evenly over the zucchini and squash in the baking dish.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 345 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.
