Description
This baked squash and zucchini casserole is creamy, cheesy, and loaded with herby flavor. Tender layers of zucchini and yellow squash are baked with onions, garlic, and a crunchy Parmesan–panko topping for the ultimate weeknight side—or a light vegetarian main.
Ingredients
2 medium zucchini (about 600g), thinly sliced
2 medium yellow squash (about 600g), thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil, divided
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon dried Italian herbs (or 1/2 tsp oregano + 1/2 tsp thyme)
1/2 cup plain Greek yogurt (or sour cream)
1/2 cup shredded mozzarella
1/3 cup grated Parmesan, divided
1 large egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon melted butter
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Toss zucchini and squash with 1 tablespoon olive oil and a big pinch of salt; set aside 10 minutes to shed moisture, then pat dry.
3. In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté onion 3–4 minutes until translucent; add garlic 30 seconds, just until fragrant. Remove from heat.
4. In a bowl, whisk Greek yogurt, egg, mozzarella, 1/4 cup Parmesan, Italian herbs, pepper, and a pinch of salt. Stir in the sautéed onions/garlic.
5. Layer half of the zucchini/squash in the dish. Spread half of the creamy mixture over. Repeat with remaining vegetables and cream.
6. In a small bowl, mix panko with melted butter and remaining 2 tablespoons Parmesan. Sprinkle evenly on top.
7. Bake 25–30 minutes until bubbly and the top is golden. If needed, broil 1–2 minutes to crisp.
8. Rest 5 minutes, garnish with parsley, slice, and serve.
Notes
Make it gluten-free: use gluten-free panko or crushed GF crackers.
Extra protein: fold in 1 cup cooked white beans before baking.
Make-ahead: assemble up to 1 day ahead; bake +5 minutes from cold.
Storage: refrigerate 3 days; reheat at 350°F (175°C) 10–12 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegetarian, Casseroles, Squash & Zucchini
- Method: Baked, Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 pan
- Calories: 220
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
Keywords: baked squash and zucchini casserole, zucchini casserole, cheesy squash bake, healthy zucchini recipes, weeknight side dish