A healthy and delicious zucchini and squash casserole with a crispy gluten-free topping, perfect for any meal.

Scale

2 lbs summer squash (zucchini and yellow squash), sliced

2 1/2 tablespoons olive oil

1 1/4 teaspoons salt, divided

1/2 teaspoon pepper

1/3 cup grated Parmesan cheese

1/3 cup gluten-free Panko breadcrumbs

1/4 teaspoon garlic powder

2 tablespoons fresh parsley, chopped

1. Preheat oven to 350°F.

2. Slice zucchini and yellow squash into 1/4-inch rounds.

3. Sprinkle with salt, rest for 10 minutes, and pat dry.

4. Grease a 9-inch baking dish and arrange squash in rows or layers.

5. Drizzle with olive oil and season with salt and pepper.

6. Mix Parmesan, breadcrumbs, and garlic powder; sprinkle on top.

7. Cover with foil and bake for 30 minutes.

8. Remove foil and broil for 5–7 minutes until golden.

9. Garnish with parsley and serve.

For best texture, remove excess moisture from squash.

You can prepare the dish ahead and bake before serving.

Add mozzarella or cheddar for extra richness.

Keywords: zucchini and squash casserole, healthy summer squash, yellow squash bake, easy vegetable casserole, gluten-free side