Zucchini and yellow squash come together in a vibrant medley of colors and flavors that feel like celebrating summer in every bite. This Zucchini and Squash Casserole is a colorful and wholesome dish that brings together the best of summer squash and fresh herbs! With juicy cherry tomatoes popping among tender slices of zucchini and yellow squash, every forkful offers brightness and comfort. Whether you’re lounging on the porch enjoying warm breezes or hosting a casual weeknight dinner, this casserole fits right into your summer recipe rotation. It’s delightfully vegetarian, making it a go-to side dish or even a satisfying main course for those cozy meatless evenings.
From the moment you begin slicing through the glossy green and sunny yellow squash, you’ll smell hints of sweetness lingering in the kitchen. Tossed with fragrant dried oregano and basil, then bathed in a gentle drizzle of olive oil, the vegetables soak up herbal notes that sing alongside melted mozzarella and tangy parmesan. A golden panko breadcrumb topping provides that irresistible crunch, contrasting beautifully with the tender vegetables below. This beginner-friendly dinner or lunch recipe comes together in about 20 minutes of prep, 40 minutes of baking, and just a short 5-minute rest before serving. With only around 300 calories per serving, it’s a feel-good dish you can enjoy without any guilt. So grab your baking dish, let’s dive in, and discover how simple it is to elevate humble summer squash into a show-stopping casserole!
KEY INGREDIENTS IN ZUCCHINI AND SQUASH CASSEROLE
Every great recipe starts with quality ingredients that each play a starring role in flavor, texture, and aroma. In this casserole, we celebrate fresh summer produce and pantry staples, all harmonizing to create a dish that’s as nutritious as it is delicious. Below are the core components you’ll need to bring this recipe to life:
- Zucchini
Tender and slightly sweet, zucchini offers a delicate bite and soaks up all the herby seasonings, adding volume and a fresh vegetable base to the casserole.
- Yellow Squash
Similar in texture to zucchini but with a subtle nutty flavor, yellow squash brightens the overall dish and contributes to that classic summer vegetable duo.
- Onion
Chopped onion infuses the casserole with savory depth and a faint sweetness that caramelizes ever so slightly as it bakes.
- Garlic
Minced garlic adds pungent warmth and aromatic richness, elevating the vegetable mix with every hint of those garlicky notes.
- Cherry Tomatoes
Halved cherry tomatoes burst with juicy acidity, balancing the creamy cheese and crunchy topping while lending vivid pops of red throughout.
- Mozzarella Cheese
This shredded cheese melts into gooey strands that tie the vegetables together, creating a luscious, cheesy layer that’s pure comfort.
- Parmesan Cheese
A sprinkle of grated parmesan introduces a sharp, salty flavor that complements the mozzarella and intensifies the overall cheesiness.
- Panko Breadcrumbs
Light and crisp, panko breadcrumbs form the irresistible crunchy topping that contrasts the tender vegetables beneath.
- Olive Oil
A gentle drizzle of olive oil coats the vegetables evenly, ensuring they roast to perfection without drying out.
- Dried Oregano
Earthy and slightly peppery, oregano brings a Mediterranean flair that pairs beautifully with squash and tomatoes.
- Dried Basil
Sweet and aromatic, basil rounds out the seasoning with a fresh, herbaceous note.
- Salt and Pepper
Essential for balancing and highlighting all the flavors, salt and pepper should be adjusted to taste.
- Cooking Spray
Lightly greasing the dish prevents sticking and promotes even baking, ensuring an easy release once the casserole is ready.
HOW TO MAKE ZUCCHINI AND SQUASH CASSEROLE
Getting into the kitchen to craft this comforting casserole is straightforward and incredibly rewarding. You’ll move through simple prep steps before letting your oven work its magic, turning fresh summer produce into a bubbling, golden masterpiece. Let’s walk through the process in detail:
1. Preheat your oven to 375°F (190°C), ensuring it reaches the perfect temperature so the vegetables cook evenly and the topping crisps just right.
2. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside—this prevents any sticking and guarantees your casserole slides out beautifully.
3. In a large mixing bowl, combine sliced zucchinis and yellow squashes, chopped onion, minced garlic, and halved cherry tomatoes. This step layers varied textures and bright colors in one bowl.
4. Drizzle the olive oil over the vegetables and toss to coat evenly, making sure each slice glistens and is ready to soak up all the herbs.
5. Season the vegetable mixture with oregano, basil, salt, and pepper, then mix well so every piece is lightly dusted with those fragrant spices.
6. Transfer the vegetable mixture into the prepared baking dish and spread it out evenly to create a uniform layer that will cook consistently.
7. In a small mixing bowl, combine mozzarella cheese, parmesan cheese, and panko breadcrumbs, merging the creamy and crispy elements into one irresistible topping.
8. Evenly sprinkle the cheese and breadcrumb mixture over the vegetables in the baking dish, covering the entire surface for that perfect golden crust.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the veggies to steam and soften under the foil.
10. After 25 minutes, remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and crispy, achieving that delightful crunch.
11. Remove from the oven and let the casserole cool for a few minutes before serving, giving the layers a moment to set and making it easier to slice.
SERVING SUGGESTIONS FOR ZUCCHINI AND SQUASH CASSEROLE
Once your casserole emerges from the oven, the fun really begins—choosing how to serve and enjoy it! This dish is wonderfully versatile, adapting to casual gatherings, family dinners, or even a light lunch alfresco. Its cheesy, crispy top pairs beautifully with fresh sides and simple garnishes that enhance, rather than overpower, the medley of summer squash. Here are a few ideas to elevate your presentation and dining experience:
- Serve alongside a crisp green salad tossed with a tangy vinaigrette to add a refreshing contrast to the warm, cheesy casserole.
- Present as a standalone vegetarian entrée, garnished with fresh basil leaves and accompanied by slices of rustic bread to mop up every last cheesy bite.
- Drizzle with a balsamic reduction or lemon-infused olive oil just before serving for an extra layer of gourmet flavor that highlights the roasted vegetables.
- Pair with a simple grilled protein, such as chicken breast or shrimp skewers, to turn the casserole into a well-rounded meal with complementary textures and tastes.
HOW TO STORE ZUCCHINI AND SQUASH CASSEROLE
If you find yourself with leftovers or want to prepare this casserole ahead of time, proper storage will keep it tasting fresh and vibrant. Due to its combination of vegetables, cheese, and breadcrumbs, it’s important to store the dish in ways that maintain moisture levels without sacrificing that signature crunch on top. Here are some effective methods:
- Refrigerator: Cover the cooled casserole tightly with plastic wrap or transfer portions into an airtight container. Stored this way, it will stay fresh for up to 4 days.
- Freezer: For longer storage, wrap the casserole (or individual slices) securely in a double layer of foil and place in a freezer-safe container or bag. It can keep for up to 2 months—just thaw overnight in the fridge before reheating.
- Reheating: To revive the crispy topping, bake leftovers in a preheated 350°F (175°C) oven for about 15–20 minutes, uncovered, or until warmed through. A quick broil at the end helps restore that golden finish.
- Make-Ahead Prep: Assemble the casserole in the baking dish, cover tightly, and store in the fridge for up to a day. When ready, remove the foil and follow the baking steps—this saves time on busy days without losing any flavor.
CONCLUSION
This Zucchini and Squash Casserole truly embodies the best of summer’s bounty: vibrant squash, juicy tomatoes, aromatic herbs, and a mouthwatering cheese-and-breadcrumb topping. We’ve walked through simple prep and baking steps that make it accessible for beginner cooks, yet impressive enough to share with family and friends during casual lunches or laid-back dinners. The combination of textures—tender squash, melty mozzarella, and crispy panko—creates an irresistible harmony in every slice. With only about 300 calories per serving and easy customization options, it checks all the boxes for a light yet fulfilling vegetarian dish.
Feel free to print this article and save it for later reference: tuck it into your recipe binder or stick it on the fridge so you can revisit this summer recipe whenever you like. Below, you’ll find a FAQ section (don’t worry, we haven’t written it out here!) to answer any last-minute questions you might have. I’d love to hear how your casserole turns out, what twists you added, or any tips you discovered along the way. Leave a comment, share your feedback, or drop a question if you need a hand with any part of the process. Happy cooking, and enjoy every cheesy, herby bite!
Zucchini and Squash Casserole
Description
This Zucchini and Squash Casserole bursts with fresh flavors from zucchini, yellow squash, and juicy cherry tomatoes, harmonized by melted cheese and a crispy topping.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
-
Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
-
In a large mixing bowl, combine sliced zucchinis and yellow squashes, chopped onion, minced garlic, and halved cherry tomatoes.
-
Drizzle the olive oil over the vegetables and toss to coat evenly.
-
Season the vegetable mixture with oregano, basil, salt, and pepper, then mix well.
-
Transfer the vegetable mixture into the prepared baking dish and spread it evenly.
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In a small mixing bowl, combine mozzarella cheese, parmesan cheese, and panko breadcrumbs.
-
Evenly sprinkle the cheese and breadcrumb mixture over the vegetables in the baking dish.
-
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
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After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
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Remove from the oven and let the casserole cool for a few minutes before serving.
Note
- This casserole is great as a side dish or a stand-alone vegetarian main dish.
- For added flavor, try adding a pinch of crushed red pepper flakes.
- Experiment with different types of cheese for a unique flavor profile.
- This dish can be prepared in advance, stored in the fridge, and baked just before serving.
- Serve this casserole with a fresh green salad for a complete meal.
