Zucchini & Squash Casserole (Recipe)

May 22, 2022

Zucchini & Squash Casserole (Recipe)


✅ 2 large zucchini, cut into ½-inch thick slices OR spiralized

✅ 2 large yellow squash, cut into ½-inch thick slices OR spiralized

✅ 2 ½ Tbsp extra virgin olive oil (I use Kasandrinos)

✅ 1 ¼ tsp. salt divided

✅ ⅓ cup Parmesan cheese* grated

✅ 3 cups shredded mozzarella cheese, divided

✅ ¼ tsp. garlic powder

✅ 2 Tbsp. fresh parsley finely chopped

✅ Panko breadcrumbs (optional)


1️⃣ Preheat oven to 350 degrees.

2️⃣ Cut yellow squash and zucchini into thin, ¼-inch slices.

3️⃣ Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.

4️⃣ Spray a 9-inch square baking dish with non-stick cooking spray.

5️⃣ Alternatively, overlap the zucchini and squash in a row. You should be able to form 4 rows.

6️⃣ Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.

7️⃣ In a small bowl combine Parmesan cheese, mozzarella cheese, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.

8️⃣ Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.

9️⃣ Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or (optional) until breadcrumb topping starts to turn a golden brown.


Servings : 6
Ready in : 35 Minutes
Course : Breakfast, Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 340kcal

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