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Vegetarian

Squash and Zucchini Casserole

A cozy, tender vegetable bake with a light Parmesan sauce and a golden, crunchy breadcrumb topping.

By Daily Recipes Book· 🌍 American· August 4, 2026
Squash and Zucchini Casserole
dailyrecipesbook.com
Prep
15 minutes
Cook
20 minutes
Total
45 minutes
Serves
6

When summer gardens are overflowing, this squash and zucchini casserole is one of my favorite ways to use up all that fresh produce. It is a light and comforting side dish that pairs perfectly with almost any main course, and the flavor of the Parmesan sauce is just delicious.

I recommend cooking the vegetables in a skillet before baking them to help remove some of the excess moisture. This keeps the casserole from becoming watery and ensures every bite is perfectly textured.

Ingredients

  • 3 pounds summer squash and zucchini, sliced into rounds
  • 1 tablespoon olive oil or butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons flour
  • 1/2 cup 2% milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Italian panko breadcrumbs

Instructions

  1. 1

    Place the sliced squash and zucchini in a large bowl and toss with the garlic powder, onion powder, oregano, and salt.

  2. 2

    Heat the olive oil or butter in a large skillet over medium high heat. Add the squash and zucchini and cook, covered, for about 6 minutes until they are crisp tender.

  3. 3

    In a small bowl, whisk the flour into the milk until smooth.

  4. 4

    Pour the milk mixture and the Parmesan cheese into the skillet with the vegetables. Cook for about 2 minutes, stirring gently, until the sauce thickens slightly.

  5. 5

    Transfer the mixture to a small baking dish.

  6. 6

    Sprinkle the Italian panko breadcrumbs evenly over the top.

  7. 7

    Bake at 400 degrees Fahrenheit for 10 minutes, or until the topping is golden brown.

  8. 8

    Let the casserole rest for 10 minutes before serving so the sauce can settle.

💡 Tips

Store any leftovers in a covered container in the refrigerator for up to 3 days. To reheat, place the casserole back in a 350 degree oven until it is warmed through. I suggest waiting to add the breadcrumb topping if you are making this ahead of time to keep the crust extra crunchy.

#Vegetarian#Healthy#Side Dish#Summer#Vegetable

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