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!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.

Step 2

Trim the ends of the zucchini and summer squash, then slice them into thin rounds, about 1/4-inch thick. Set aside.

Step 3

Finely dice the yellow onion and mince the garlic cloves.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.

Step 8

In a small bowl, mix the panko breadcrumbs, the remaining Parmesan cheese (1/2 cup), and melted butter until the breadcrumbs are evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the vegetables in the baking dish.

Step 10

Top with the shredded mozzarella cheese, spreading it evenly to cover the casserole.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.

Step 12

Remove from the oven and let the casserole rest for 5 minutes before sprinkling with freshly chopped parsley for garnish.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(1419.3g)

Amount per serving	% Daily Value*
Calories	2402.3

Total Fat 184.8g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 462.3mg	0%
Sodium 8035.3mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 46.5g
Protein 78.3g	0%

Vitamin D 0IU	0%
Calcium 1903.8mg	0%
Iron 6.6mg	0%
Potassium 2203.8mg	0%

*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.

Source of Calories

Fat: 70.0%

Protein: 13.2%

Carbs: 16.8%