Squash and Zucchini Casserole is fast, healthy, and delicious making it the perfect side dish all summer long.
Course Side Dish
Cuisine American
Keyword squash and zucchini casserole
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 6people
Calories 169kcal
Author Shannon
Ingredients
2lbszucchini and yellow squashcut into ¼-inch slices
3Tbspavocado oilor oil of choice
1tbspgarlic salt
1tbsppepper
3/4cupfreshly grated parmesan cheese
⅓cupPanko breadcrumbs
1tbspmelted butter
2Tbspdried or fresh parsley to garnish
Instructions
Preheat oven to 350 degrees. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. I lined mine up alternating 2 squash/3 zucchini. Drizzle with avocado oil and season with garlic salt and pepper.
In a small bowl mix melted butter, fresh grated Parmesan cheese, and panko crumbs. Spread evenly over the top of seasoned vegetables and cover with foil. Place in oven for 30 minutes, then remove foil and turn oven to High broil, and broil casserole for 3-4 minutes until cheese has turned golden brown.