This quick and easy Zucchini and Squash Casserole is an amazing side dish that is perfect for the holiday season! This recipe is made with alternating green zucchini and yellow summer squash, which combine to make a pretty contrast of colors.
This delicious side dish is finished with panko breadcrumbs and cheese which create a crunchy topping and pairs perfectly with soft, tender fresh zucchini and squash. But best of all this is a simple recipe that has only 5 basic ingredients and takes only a few minutes to make!
Of course you could use just one color of squash, but using both colors makes my favorite side dish for a fancy dinner, like Thanksgiving or Christmas! This casserole is an attractive and tasty way to serve some healthy vegetables without drenching them in a heavy cream sauce.
For exact amounts needed see the recipe card below
Zucchini – Pick firm zucchini that aren’t too big. Big zucchini probably were left on the vine too long.
Yellow Squash – Bright yellow squash are the freshest and will look the best in this colorful dish.
Cheese – I used Parmesan cheese, but you can use other varieties if you prefer.
Breadcrumbs – Panko crumbs or cracker crumbs give this side dish a nice crunchy topping.
Oil, salt & pepper – These seasonings add flavor.
Use a different kinds of cheese, such as cheddar cheese, goat cheese or fontina cheese.
Add more seasoning to the vegetables, such as garlic powder or Italian seasoning.
Make fresh breadcrumbs from crackers instead of using panko crumbs for the topping on this zucchini squash casserole.
Slice more vegetables and make this in a 9×13 inch baking dish to feed a crowd.
How to Make Zucchini and Squash Casserole
Wash and dry the zucchini and the yellow summer squash. Then slice both into rounds about 1/4 of an inch thick.
I baked this in a 9 inch pie dish, but a 9 inch square baking dish would also work fine. Arrange the squash slices alternating yellow and green.
If you are using a circular dish then arrange them in concentric circles. For a square casserole dish layer zucchini in rows, starting alternating rows with different colors.
Or use one row green followed by one row of yellow, whatever looks best to you!
3. Add Topping
Drizzle the olive oil over the squash mixture. Then sprinkle on the cheese and panko bread crumbs. Top the casserole off with a little bit of salt and freshly ground black pepper.
Bake in a preheated 350 degree F oven for about 25 minutes. The casserole is done when the top is lightly browned and the squash is tender.
How to Serve
This recipe makes an excellent side dish for many classic recipes, such as roast chicken or pork loin. I love to make it for Thanksgiving or Christmas where it is a nice change from heavy sides like green bean casserole.
The cheese and panko crumbs give it enough extra interest to make it fancier than sautéed squash, but it isn’t heavy like a something with a cream sauce would be. That makes it a perfect side dish for the holidays!
How to Store
Store leftover zucchini and squash casserole in the refrigerator in an airtight container for 2-3 days. You can reheat it in the microwave or put it back in the oven to heat.
Make Ahead Instructions
You can easily make this ahead of time. Just slice the vegetables and arrange them in the dish. Then store them in the refrigerator until you are ready to bake. Add the oil, breadcrumbs and cheese right before baking, so the topping doesn’t get soggy.
The main difference between these two vegetables is their color. Zucchini is green and yellow squash is, obviously, yellow. The shapes vary sometimes too, yellow squash can be similar in shape to zucchini or have a wide bottom that tapers to a smaller top.
No, both of these vegetables have edible skin, so peeling them would just be unnecessary effort. Cut out any portions of the skin that are discolored or bruised after you wash the squash, but don’t bother peeling.
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Zucchini & Summer Squash Casserole
Zucchini and summer squash are baked together for a tasty vegetable side dish.
- 1 - 2 medium zucchini
- 1 - 2 yellow squash
- 3 Tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- 1/3 cup panko crumbs
- salt & pepper to taste
- Preheat the oven to 350 degrees F.
- Wash the zucchini and yellow squash and slice both into 1/4 inch thick slices.
- Arrange the squash slices in concentric circles in a 9 inch square baking dish or a pie plate, alternating yellow and green.
- Drizzle the squash mixture with the olive oil, then sprinkle with cheese and bread crumbs. Sprinkle salt and black pepper on top of the casserole.
- Bake in the preheated oven uncovered for 25 minutes until the top is lightly browned.
Make Ahead Instructions
To make ahead slice the vegetables and arrange them in the dish. Then store them in the refrigerator until you are ready to bake. Add the oil, breadcrumbs and cheese right before baking.
How to Store
Store leftovers in the refrigerator in an airtight container for 2-3 days. Reheat it in the microwave or put it back in the oven to heat.
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Amount Per Serving: Calories: 120Saturated Fat: 2gCholesterol: 4mgSodium: 116mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 4g
1 thought on “Zucchini & Summer Squash Casserole”
Squash recipe sounds good for Thanksgiving