Zucchini and Yellow Squash Casserole

Zucchini & yellow squash casserole a great vegetable side dish. Layered together, topped with a cheesy crunchy topping and baked to perfection!

Course Side Dishes

Cuisine American

Keyword casserole, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 131kcal

Ingredients

Ingredients:

1 - 2 medium zucchini sliced 1/4 inch slices
2 - 3 yellow squash sliced 1/4 inch slices
1 teaspoon salt
3/4 teaspoon granulated garlic or garlic powder
1/2 teaspoon pepper
1 cup shredded mozzarella
1/2 cup parmesan
1/4 cup panko bread crumbs
2 tablespoon plain dry bread crumbs
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 350 degrees.
Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.
Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.
Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish.
Combine parmesan, panko, dry bread crumbs and olive oil in a bowl. Mix to coat the bread crumbs in the oil.
Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture.
Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.

Notes

Nutrition facts for estimation purposes only.
Don't skip the salting step.
You can use all zucchini or all yellow squash, depending on what you can find.
This recipe yields zucchini that still have a bite to them. If you want the zucchini a bit softer you can cut them thinner.
Do your best at alternating the zucchini and squash when you layer them. It doesn't have to be perfect and it'll still be gorgeous!

Nutrition