Herbed Zucchini and Squash Casserole

Dive into the freshness of summer with this Herbed Zucchini and Squash Casserole, a dish that brings the garden’s bounty to your table. Featuring thinly sliced zucchini and yellow squash baked to perfection, this casserole is elevated with a crispy Parmesan and panko crust, seasoned delicately with garlic and herbs. It’s a light yet flavorful side dish that pairs beautifully with any main course, embodying the essence of summer in every bite. Let’s prepare this simple yet delightful casserole.


  • Summer Squash (zucchini and yellow squash), 2 lbs., cut into ¼-inch slices, for a tender and colorful base
  • Olive Oil, 2 ½ tablespoons, for roasting the squash and enhancing its natural flavors
  • Salt, 1 ¼ teaspoons, divided, to season the squash
  • Pepper, ½ teaspoon, for a hint of spice
  • Parmesan Cheese, ⅓ cup, grated, for a savory, cheesy topping
  • Panko Breadcrumbs, ⅓ cup (gluten-free if necessary), for added crunch
  • Garlic Powder, ¼ teaspoon, for a subtle garlic flavor
  • Fresh Parsley, 2 tablespoons, finely chopped, for a burst of freshness


  1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This ensures that the casserole cooks evenly.
  2. Prepare the Squash: In a large mixing bowl, toss the sliced zucchini and yellow squash with olive oil, 1 teaspoon of salt, and pepper until well coated. Spread the squash slices in a single layer on a baking sheet (you may need more than one sheet).
  3. Roast the Squash: Place the baking sheets in the preheated oven and roast the squash for about 20-25 minutes, or until tender and starting to brown at the edges. This step concentrates the flavors and removes excess moisture.
  4. Mix Topping Ingredients: While the squash is roasting, in a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, the remaining ¼ teaspoon of salt, and chopped parsley.
  5. Assemble the Casserole: Once the squash is roasted, layer it in a casserole dish. Sprinkle the Parmesan and panko mixture evenly over the top of the squash.
  6. Bake the Casserole: Return the casserole to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crispy.
  7. Serve: Allow the casserole to cool for a few minutes before serving. This dish is best enjoyed warm, with the cheesy, herby crust offering a delightful contrast to the soft, flavorful squash.

This Herbed Zucchini and Squash Casserole is a testament to the beauty of simple ingredients coming together to create a dish that’s more than the sum of its parts. Whether you’re looking for a side dish for a family dinner, a potluck, or a special occasion, this casserole is sure to impress with its vibrant flavors and textures. Enjoy the harmonious blend of summer squash with the aromatic touch of herbs and cheese in this easy-to-make yet utterly delicious recipe.