Description
Zucchini & Squash Casserole is a delightful summer dish that combines the fresh flavors of zucchini and yellow squash, creating a light and nutritious side that is perfect for any occasion.
Ingredients
Scale
- 2 lbs summer squash (zucchini and yellow squash)
- 2 Β½ Tbsp olive oil
- 1 ΒΌ tsp salt
- Β½ tsp pepper
- β cup Parmesan cheese (grated)
- β cup gluten-free Panko breadcrumbs
- ΒΌ tsp garlic powder
- 2 Tbsp fresh parsley (finely chopped)
Instructions
- Preheat oven to 350Β°F.
- Slice zucchini and yellow squash into ΒΌ-inch rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture; pat dry.
- Grease a non-stick baking dish. Layer the squash slices in overlapping rows.
- Drizzle olive oil over the layered vegetables, then sprinkle with remaining salt and pepper.
- In a bowl, mix Parmesan cheese, Panko breadcrumbs, and garlic powder; sprinkle over the top of the casserole.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil, switch to broil setting, and broil for an additional 5β7 minutes until toppings are golden brown.
- Garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: For added flavor, consider incorporating bell peppers or onions into the layers. Adjust cooking times based on your ovenβs performance; keep an eye on the broiling process to avoid burning.