Healthy Squash Casserole

There is nothing like fresh summer squash and vine-ripened tomatoes in the peak of summertime. This healthy squash casserole marries them together with layers of breadcrumbs and parmesan cheese.

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Healthy Squash Casserole

There is nothing like fresh summer squash and vine-ripened tomatoes in the peak of summertime! If you’re a gardener, maybe you have a plethora ready to use up!

If you think squash is bland or boring, you need to level up your squashing. I love it grilled and on kebobs. However, this baked dish is perhaps my very favorite.

This healthy squash casserole calls for yellow summer squash, zucchini, and juicy tomatoes baked together with layers of breadcrumbs, garlic, basil, and parmesan cheese.

This recipe is perfect as a side dish for a summer picnic, 4th of July party, backyard BBQ or potluck dinner.

What Is Squash Casserole?

Southern squash casserole is sometimes made with lots of sour cream, Ritz crackers, or those buttery crackers you find at the end of buffets (yum). And probably lots of melted butter throughout.

This yellow squash casserole recipe is a bit more sophisticated and also a lot healthier! The vegetables shine, and the garlic, basil, parmesan, and crunchy panko topping all lots of depth without weighing you down.

You can customize the recipe by adding eggplant, minced bell peppers, some caramelized onions (!!), extra cheese, white beans, and other similar flavors.

What To Serve With Squash Casserole

You have the vegetable box checked! Ideas of what to serve with this casserole:

BBQ chicken
Shrimp skewers
Grilled flank steaks
Caprese salad (for your extra tomatoes and basil!)
Anything with pesto to tie in the basil
Panko-crusted fish
Watermelon for dessert (because, summertime!)

How To Cook A Squash Casserole

Ingredients

2 medium yellow squash
2 medium zucchini
2 medium tomatoes
3 cloves garlic, finely minced
2/3 cup parmesan shredded cheese
1/4 cup panko bread crumbs
A few basil leaves (about 5)
Salt and black pepper
Olive oil

Instructions

Step 1: Preheat the broiler to low

Step 2: Slice the squash

Slice the zucchini and squash into 1/4” slices. This is easiest done with a mandolin if you have one! Otherwise carefully cut into thin pieces.

Step 3: Slice tomatoes and salt

Slice tomatoes into 1/4” slices, salt them, and allow some of the moisture to be removed.

Step 4: Broil squash

Arrange vegetables on a sheet pan, sprinkle with salt and pepper and drizzle with olive oil. Broil for a few minutes, to dry them out and pre-cook. When they are ready, switch oven to bake at 350 degrees.

Step 5: Make seasoning

Heat a small skillet and sauté the garlic in a little oil until slightly brown. Combine with 1/2 cup of the shredded cheese and 1/4 cup chopped fresh basil and mix well. This will be your seasoning throughout.

Step 6: Assemble casserole

To assemble, in a 9×9″ casserole dish begin layering the squash chips. After each layer, sprinkle in some of your cheese, garlic, basil mix. Add salt and pepper to taste.

Step 7: Start on tomato layer with panko on top

When squash mixture is used up, add tomatoes on top. Combine the rest of the cheese with the panko and sprinkle over the entire dish.

Step 8: Bake + broil

Bake for 25 minutes, and then broil for ~5 minutes more (watch it closely!) for 30 minutes total. The panko and cheese on top should turn a nice golden brown.