Description
A simple and satisfying zucchini and squash casserole with a crispy Parmesan topping, perfect for weeknights or gatherings.
Ingredients
Scale
- 2 lbs zucchini and yellow squash sliced
- 2 1/2 tablespoons olive oil
- 1 1/4 teaspoons salt divided
- 1/2 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1/3 cup Panko breadcrumbs
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 350°F
- Slice zucchini and squash into thin rounds
- Salt slices and let sit 10 minutes then pat dry
- Grease baking dish and arrange slices
- Drizzle olive oil and season with salt and pepper
- Mix Parmesan breadcrumbs and garlic powder
- Sprinkle topping evenly
- Cover and bake 30 minutes
- Remove foil and broil 5 to 7 minutes until golden
- Garnish with parsley and serve
Notes
- Use gluten-free breadcrumbs if needed
- Salting prevents excess moisture
- Use fresh Parmesan for best flavor
- Watch closely while broiling
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 420
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 6
- Cholesterol: 10