Zucchini and Squash Bake is the best summer side dish! This delicious casserole features summer squash that's topped with a crispy and flavorful panko breadcrumb mixture.
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Why You'll Love This Recipe
If you have an abundance of fresh zucchini and/or summer squash, then you've come to the right place! This is a great recipe to use that seasonal produce, whether it's from your own garden or the farmer's market.
This summer side dish is easy to make. Simply assemble it, then pop it in the oven for 20 minutes.
Are you looking for more recipes like this one? We have plenty more summer recipes! Try my favorite zucchini recipe, Italian Riced Stuffed Zucchini.
Ingredients
- Zucchini and Yellow Squash: Of course fresh zucchini and yellow squash are the main ingredients! Select ones that are similar size so the rounds will all fit nicely in the baking dish. You could use a combination of both zucchini and yellow squash, or just one or the other.
- Olive Oil: To drizzle over the zucchini and spray over the breadcrumbs so they bake to perfection. I like Delallo Extra Virgin Olive Oil.
- Panko Bread Crumbs: Plain panko bread crumbs are the base for the crispy topping.
- Grated Parmesan Cheese: For added flavor in the topping.
- Seasoning: Dried parsley, garlic powder, salt and pepper.
- Lemon Wedges: For serving. I love to squeeze a wedge of lemon over this dish to brighten it up, however it's also great on its own!
Step-By-Step Instructions
You won't believe how easily and quickly this Zucchini and Squash Bake comes together. It's assembled, then oven roasted until the summer squash is tender and the bread crumb topping is crispy.
- Preheat the oven to 375°F. Lightly spray a medium casserole dish or baking sheet with olive oil.
- Arrange the zucchini and yellow squash so they are slightly overlapping. Drizzle the tops with olive oil.
- In a small bowl, whisk together the panko, parmesan cheese, parsley, garlic powder, salt and pepper. Sprinkle over the top of the zucchini and yellow squash. Lightly spray with olive oil.
- Bake covered for 10 minutes. Remove the cover, then bake uncovered for 10-15 more minutes, until desired tenderness. If you want to make the topping extra golden, place under the broiler (be sure to use a broiler safe baking dish) for 1-2 more minutes. Keep an eye on it, as it will turn golden fast!
- Serve with lemon wedges (optional) and enjoy!
To Store: Refrigerate in an airtight container for up to 3 days. For the best texture, reheat in a 350°F oven until heated through.
Variations
I like the simplicity of this squash casserole, however if you want to change it up, here are some recommendations.
- Serve topped with fresh herbs. Instead of dried parsley, top with fresh parsley, thyme, basil, or whatever other fresh herbs you have on hand.
- Drizzle pesto or marinara over the zucchini and squash. You can drizzle either one over the zucchini and squash before topping it with the breadcrumb mixture for even more added flavor.
- Top with tomatoes. This dish would also be great topped with some fresh or roasted cherry tomatoes.
- Make it gluten free. To make it gluten free, be sure to use gluten free panko bread crumbs.
Serving Suggestions
My favorite way to serve this Zucchini and Squash Bake is as a summer veggie side dish. It goes great with just about anything, including grilled chicken, pasta, steak, and shrimp.
Serve it over spaghetti with your favorite sauce for a complete meal.
Frequently Asked Questions
Though you will likely find zucchini in most grocery stores year-round, peak zucchini season is from June through late August.
To store fresh zucchini, put it in a plastic bag with one end open to allow for air flow. Refrigerate in the crisper drawer for one to two weeks.
During the summer it seems like all of the sudden, you have an abundance of fresh zucchini in the garden. Great ways to use zucchini are in zucchini bread or muffins, use it as a side dish, make zucchini noodles or "zoodles", or give it to neighbors.
More Zucchini Recipes
- Baked Zucchini Chips with Sriracha Aioli
- Air Fryer Zucchini and Squash
- Zucchini Muffins
- Turkey Meatloaf with Zucchini
- Grilled Vegetable Platter
- Chicken Sausage Veggie Skillet
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Print📖 Recipe
Zucchini and Squash Bake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
Zucchini and Squash Bake is the best summer side dish! This delicious casserole features summer squash that's topped with a crispy and flavorful panko breadcrumb mixture.
Ingredients
- 1-2 medium zucchini, (sliced ¼" thick)
- 1-2 medium yellow squash (sliced ¼" thick)
- olive oil, to drizzle
- ¼ cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- ½ teaspoon dried parsley
- ⅛ teaspoon garlic powder
- salt and pepper, to taste
- lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 375°F. Lightly spray a medium casserole dish or baking sheet with olive oil.
- Arrange the zucchini and yellow squash so they are slightly overlapping. Drizzle the tops with olive oil.
- In a small bowl, whisk together the panko, parmesan cheese, parsley, garlic powder, salt and pepper. Sprinkle over the top of the zucchini and yellow squash. Lightly spray with olive oil.
- Bake covered for 10 minutes. Remove the cover, then bake uncovered for 10-15 more minutes, until desired tenderness. If you want to make the topping extra golden, place under the broiler (be sure to use a broiler safe baking dish) for 1-2 more minutes. Keep an eye on it, as it will turn golden fast!
- Serve with lemon wedges (optional) and enjoy!
Notes
If you want even more crunch, double the bread crumb mixture.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 87
- Sugar: 2.9 g
- Sodium: 190.5 mg
- Fat: 5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 8.4 g
- Fiber: 1.3 g
- Protein: 3 g
- Cholesterol: 2.7 mg
Stephanie says
I made this zucchini bake as a side for a weeknight dinner and it was delicious! So easy to prep and it came out great. I used one of Nicole's suggestions of adding more bread crumb mixture and wasn't disappointed 🙂
JJ Jacobs says
Perfect timing for this recipe! I've got a bagful of zucchini from my brother's garden and this dish looks delicious.