Summer Squash Casserole

A Light and Flavorful Side Dish

When the warmer months bring an abundance of fresh zucchini and yellow squash, it’s the perfect time to whip up a comforting yet light dish that celebrates the season’s bounty. This Summer Squash Casserole is the ideal recipe for anyone who loves simple, fresh ingredients transformed into something irresistible. With its golden breadcrumb topping, nutty Parmesan flavor, and a touch of fresh parsley, this casserole is a versatile side dish that can accompany a variety of meals.

Whether you’re hosting a summer barbecue, need a quick weeknight dinner addition, or are simply looking to use up an overflowing supply of squash, this recipe has you covered. It’s quick, easy, and requires just a handful of ingredients you probably already have in your kitchen.

Why You’ll Love This Recipe

This recipe is perfect for home cooks of all skill levels. It uses straightforward ingredients and a no-fuss preparation method that makes it approachable for beginners while still delivering a flavor-packed dish that will impress seasoned cooks. Plus, it’s a great way to highlight the natural sweetness of summer squash with just a touch of seasoning and a crispy topping.

Who is this recipe for?

  • Anyone with a surplus of zucchini or yellow squash.
  • Busy individuals seeking an easy yet elegant dish.
  • Families looking for a healthy side to complement their meals.
  • Those following a vegetarian diet.

Ingredients You’ll Need

Here’s everything required to bring this dish to life:

  • 2 lbs. summer squash (a mix of zucchini and yellow squash, cut into 1/4-inch slices).
  • 3 tablespoons olive oil (for drizzling and flavor).
  • 1 teaspoon salt (to enhance the natural flavors).
  • 1/2 teaspoon pepper (for a hint of spice).
  • 1/2 cup Parmesan cheese (grated, for a nutty, savory element).
  • 1/3 cup Panko breadcrumbs (for that satisfying crunch).
  • 2 tablespoons fresh parsley (finely chopped, for garnish).

Kitchen Equipment Needed

To make this recipe, you’ll need the following:

  • A 9×9 baking dish.
  • A sharp knife for slicing the squash.
  • A cutting board.
  • A mixing bowl for combining the topping ingredients.
  • Aluminum foil to cover the dish during baking.
  • An oven with a broil setting.
  • A spatula or serving spoon for serving.

Step-by-Step Directions

1. Prep the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Spray a 9×9 baking dish with non-stick cooking spray to ensure easy cleanup later.

2. Prepare the Squash

Wash the zucchini and yellow squash thoroughly. Slice them into uniform 1/4-inch rounds for even cooking.

3. Assemble the Dish

Place the sliced squash into the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss lightly to coat the squash evenly.

4. Add the Topping

In a small bowl, combine the grated Parmesan cheese and Panko breadcrumbs. Sprinkle the mixture evenly over the squash.

5. Bake

Cover the baking dish with foil and bake for about 30 minutes. This step ensures the squash becomes tender without drying out.

6. Broil for Crispiness

Remove the foil and turn the oven to a High broil setting. Broil the dish for 5–7 minutes or until the breadcrumb topping turns golden brown.

7. Garnish and Serve

Sprinkle the finished casserole with freshly chopped parsley and serve hot.

Tips and Variations

1. Use Different Cheeses
Try swapping Parmesan for Pecorino Romano, Gruyère, or even sharp cheddar for a unique twist.

2. Add Protein
For a more filling dish, mix in cooked, crumbled bacon or shredded rotisserie chicken before baking.

3. Incorporate More Veggies
Add thinly sliced tomatoes, bell peppers, or onions for added color and flavor.

4. Gluten-Free Option
Replace the Panko breadcrumbs with gluten-free breadcrumbs or crushed almonds.

5. Add Herbs
Experiment with fresh thyme, oregano, or basil for a herby twist.

How to Store and Reheat Leftovers

If you have leftovers, don’t worry—this dish stores well!

  • Refrigeration: Place the casserole in an airtight container and refrigerate for up to 3 days.
  • Reheating: Reheat in the oven at 350°F for about 10–15 minutes, or until warmed through. For a quicker option, use the microwave, though the topping may lose some crispness.

Pairing Suggestions

This casserole pairs wonderfully with:

  • Grilled chicken or steak for a hearty summer meal.
  • Fresh salads like a caprese or arugula salad.
  • Light white wines, such as Sauvignon Blanc or Pinot Grigio, to complement the dish’s fresh flavors.

Frequently Asked Questions

1. Can I make this recipe ahead of time?
Yes! Assemble the casserole up to the point of adding the breadcrumb topping, then cover and refrigerate. When ready to bake, add the topping and follow the baking instructions.

2. Can I freeze this dish?
Freezing is not recommended, as the squash can become watery when thawed.

3. Can I use all zucchini or all yellow squash?
Absolutely! You can customize the squash selection based on your preference or what you have on hand.

4. Is this dish vegetarian?
Yes, as written, this recipe is vegetarian. However, it is not vegan due to the Parmesan cheese.

Final Thoughts

This Summer Squash Casserole is the perfect way to enjoy the fresh, seasonal flavors of zucchini and yellow squash. Its crispy, cheesy topping and tender interior make it a crowd-pleaser for any occasion. Whether you’re serving it at a dinner party or enjoying it as a comforting weeknight side dish, it’s sure to become a staple in your recipe rotation.

If you loved this recipe, don’t forget to share it with your friends and family! And be sure to subscribe to our blog for more delicious, easy-to-make recipes delivered straight to your inbox. Happy cooking!

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