This healthy summer squash casserole is made with simple, whole food ingredients and can be thrown together in no time! Made with rich parmesan cheese and gooey mozzarella, along with sourdough bread crumbs that absorb all the delicious, herbal flavors – this casserole will have you coming back for seconds!
Why You Will Love This Recipe
Easy
This recipe is so simple to make, and is an easy way to enjoy summer squash! After slicing the fresh yellow squash, zucchini, or other squash, shredding the cheese, and preparing the bread crumbs, toss the squash with the bread crumbs and butter. finally, top it with extra cheese and pop it in the oven!
Healthy
Many southern squash casserole recipes are made with not-so-healthy ingredients, but this healthy squash casserole recipe is made with simple, whole food ingredients. Fresh summer squash is the main ingredient, making this dish low carb, and sourdough bread crumbs are used instead of panko breadcrumbs or store bought cracker crumbs. Instead of vegetable oil or olive oil, this recipe uses real butter which is healthier for high heat cooking!
Delicious
With aromatic herbs and gooey cheeses, this casserole has unique sweet and savory notes from the fresh squash. The parmesan adds richness, and the mozzarella cheese topping becomes a delicious golden brown once baked. The creamy sourdough bread crumbs absorb the flavors from the herbs, cheeses, and tender squash, to create a deliciously balanced, perfect side dish!
What Kind of Summer Squash to Use?
There are many different varieties of squash that work great in this recipe!
- Yellow Summer Squash / Crookneck squash: this is the yellow squash typically used in summer squash casserole recipes.
- Zucchini Squash: a tad firmer than yellow squash, this type of summer squash is a great option for this recipe!
- Patty Pan Squash: a disc-shaped summer squash that works well in casserole dishes.
- Tatuma Squash: a Mexican variety of summer squash with similar flavors and textures to yellow squash and zucchini squash.
- Tromboncino squash: an Italian variety of summer squash that can be used in this recipe.
I used a combination of yellow squash and zucchini squash when developing this recipe, but I love growing pattypan squash – so I’m excited to give that a try in the summer!
Are the Bread Crumbs Necessary?
The bread crumbs absorb the excess moisture and hold so much flavor in this squash casserole dish, so it is an important ingredient. While I recommend using high quality sourdough bread to make the best bread crumbs, feel free to look into making a gluten free or grain free version if you are sensitive to wheat. I prefer baking with ancient grains to make sourdough bread!
Too Much Moisture from the Squash?
Some recipes for summer squash casserole recommend salting the squash pieces and dabbing them with paper towels prior to cooking – but that is not necessary in this recipe. I recommend leaving the squash pieces as-is. The bread crumbs in this casserole absorb the moisture in the perfect way and give this dish a delightfully creamy texture. Even if there is a little liquid at the bottom, I find it to be all the more delicious.
How to Serve Healthy Squash Casserole
Squash casserole was my favorite side dish at Thanksgiving dinner when I was growing up, but you don’t have to wait until a Holiday to enjoy this amazing dish!
- Serve alongside herbed baked chicken for a classic comfort food style dinner.
- Enjoy with your favorite grilled foods like some good old hamburgers for a satisfying meal.
- Taste this casserole with some zesty fish for a well rounded feast.
- Dig into this casserole with some eggs or leftovers for a hearty lunch.
- Keep it on hand in the fridge to add to a quick weeknight meal.
- This squash casserole is a great dish to bring along to a potluck!
Tips and Tricks
- Make sure to slice the squash very thinly for the best result. I have made the mistake of slicing the squash pieces a little to thick, and while it was still delicious, it did not not have as pleasant of a texture.
- Make sure to warm up the squash pieces before tossing with the rest of the ingredients, or the butter will not distribute well because it will cool too quickly.
- Let the casserole cool for at least 15 minutes before serving for the ideal texture.
How to Store Summer Squash Casserole
Once fully cooled, store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 4 months. Simply reheat by warming it up in the oven. I find that oftentimes, casseroles are even more flavorful the next day!
How to Make Healthy Summer Squash Casserole
Preheat oven to 375 degrees Fahrenheit.
Spread squash slices in a baking dish and place it in the oven to warm up. The squash pieces will need to be fairly warm so that the butter can be evenly distributed.
Combine bread crumbs, garlic, herbs, salt, black pepper, and 1/2 cup of the parmesan cheese in a large bowl.
Once the squash slices in the oven feel very warm to the touch, remove from the oven and pour into the large bowl with the breadcrumbs.
Add melted butter and toss with wooden spoons or salad spoons until ingredients appear evenly distributed.
Pour the squash mixture into the casserole dish and then arrange the squash pieces to lay fairly flat – the pieces don’t need to be perfectly flat throughout.
Evenly distribute mozzarella cheese and the rest of the parmesan over the top of the casserole.
Bake on the center rack, uncovered for 50 minutes to 1 hour, or until the melted cheese on top begins to bubble and turn golden brown on top.
Remove from the oven and allow to cool for at least 15 minutes before cutting into.
Cut into squares of desired sizes and carefully transfer to serving plates.
Garnish with fresh thyme if you like.
Enjoy!
Healthy Summer Squash Casserole (Simple Recipe)
Equipment
- 1 9 x 13 baking dish
- 1 Large Bowl
- 2 salad spoons or wooden spoons
- 1 stirring utensil
Ingredients
- 2 lb summer squash, thinly sized into rounds (about 1/4 inch thick slices) yellow squash, zucchini squash, or pattypan squash for example – or a combination.
- 1 cup sourdough bread crumbs (about 3 or so pieces of dry sourdough bread/sourdough toast blended into crumbs)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 1/2 teaspoons salt plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup finely grated parmesan
- 3/4 cup coarsely grated mozzarella
- 3 cloves garlic, minced
- 1/3 cup butter, melted
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Spread squash slices in a baking dish and place it in the oven to warm up. The squash pieces will need to be fairly warm so that the butter can be evenly distributed.
- Combine bread crumbs, garlic, herbs, salt, black pepper, and 1/2 cup of the parmesan cheese in a large bowl.
- Once the squash slices in the oven feel very warm to the touch, remove from the oven pour into the large bowl with the breadcrumbs.
- Add melted butter and toss with wooden spoons or salad spoons until ingredients appear evenly distributed.
- Pour the squash mixture into the casserole dish and then arrange the squash pieces to lay fairly flat – the pieces don't need to be perfectly flat throughout.
- Evenly distribute mozzarella cheese and the rest of the parmesan over the top of the casserole.
- Bake on the center rack, uncovered for 50 minutes to 1 hour, or until the melted cheese on top begins to bubble and turn golden brown on top.
- Remove from the oven and allow to cool for at least 15 minutes before cutting into.
- Cut into squares of desired sizes and carefully transfer to serving plates.
- Garnish with fresh thyme if you like.
- Enjoy!
Looking for More Healthy Recipes?
Check out this Zoodle Spaghetti Casserole for an amazing low carb zucchini recipe!
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