Lightly season the layered squash with salt and pepper. Alternate the yellow squash and zucchini. Layer the zucchini and yellow squash, alternating types, in a 9-inch square baking dish. It will help you to get a crispy, and not soggy, casserole. This little trick allows the sliced zucchini and squash to release a large amount of the excess liquid they typically retain. Then wipe away any excess moisture that forms with a paper towel. Next, sprinkle salt over all of the sliced squash and let sit for 10 minutes. If thinner, it will likely be soggy instead of crisp. If they end up thicker, they will need to cook longer. You can either use a mandolin (if so be very careful with your fingers!), or you can thinly slice them by hand. To get the Summer squash ready to bake, there are a few things to do.įirst, you need to slice the fresh squash into uniform pieces. You can also use fresh thyme or other herbs you love.īelow, you’ll find the simple steps to make this summer squash casserole recipe at home: Prep the Squash Not absolutely necessary but it makes the casserole really pretty when serving. You can substitute with a seasoned breadcrumb mixture, but you will need to make sure to adjust the amount of salt you add You can use regular breadcrumbs or gluten-free breadcrumbs. The taste will be minimally affected. If necessary, you can sub in another variety, like sharp cheddar cheese, but the result won’t be quite the same. You can also use vegan and dairy-free Parmesan cheese. Regular, dairy-filled Parmesan cheese is best. You only need a little bit, but it’s the secret ingredient that gives this dish a unique flavor! Avocado, safflower, and sunflower oils will all work equally as well. You can also use any other type of healthy oil that does not have a ton of flavor. However, the alternating colors are what make this casserole so unique and pretty!
#Squash casserole recipe free#
Feel free to use all yellow summer squash or all zucchini if that’s what you have. The ingredients to make this best squash casserole are pretty simple: Once you make this classic Southern recipe with fresh yellow squash and zucchini, you’ll wonder where it’s been your whole life. I decided to transform it into something simple to make, baked in the oven, and a sure-fire family favorite.Īnd the results were a crispy, flavorful, healthy side dish that held its own against the original recipe. This time, I channeled that bounty of produce into a healthier version of the traditional casserole. (I love those buttery crackers, but there’s a time and a place for them.)
#Squash casserole recipe full#
But, it’s usually full of not-so-healthy ingredients like sour cream and Ritz crackers. Summer squash casserole has always been one of my favorite summertime side dishes. It would have been a sin to let all those healthy veggies go bad, so I had to brainstorm a new summer recipe. I first discovered my love of cooking with this delightful combo when I ended up with enormous bags full of fresh summer produce from a friend.Īfter making a few batches of this Sautéed Zucchini and Squash, I started to run out of recipe ideas. Zucchini and yellow squash are some of the overlooked vegetables that somehow magically reappear during the summer months and at a Thanksgiving dinner table.
This easy casserole is amazing for summer picnics and potlucks, and makes the perfect side dish for any holiday dinner! Simple Summer Squash Casserole Healthy, simple, and fabulous, this Zucchini and Squash Casserole is the best healthy recipe for summer squash! Yellow squash and zucchini are baked in the oven to perfection with a crispy crust made from Parmesan cheese and breadcrumbs.
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