Casserole Prepared with Zucchini and Squash
This casserole featuring squash and zucchini is a comforting side dish that showcases tender vegetables in a delicate Parmesan sauce, all topped with a golden, crispy breadcrumb crust.
Whenever I find myself with an abundance of squash and zucchini during the height of summer, one of my go-to recipes is this squash and zucchini casserole! It’s a delightful dish that strikes the right balance—not overly rich or heavy. Each time I prepare it, I can’t help but indulge in generous servings.
Bursting with flavor, this casserole features a light Parmesan sauce enveloping the tender squash, finished with a crunchy breadcrumb topping. It’s such a simple and distinctive side dish for summer!
Ingredients You Will Need
This squash and zucchini casserole boasts a concise list of ingredients! There’s just one special item requiring some notes. Here’s what you will require:
– Summer squash and zucchini: Measure out the right amount to ensure proper seasoning. Medium zucchini and squash can differ significantly in weight.
– Spices: Garlic powder, onion powder, dried oregano, and kosher salt blend together for maximum flavor (no chopping onions needed!).
– Olive oil or butter: Both options are suitable; butter provides richness, while olive oil keeps it lighter.
– Parmesan cheese: This aged cheese enhances both the sauce and the topping.
– 2% milk and flour: These ingredients create the light, creamy sauce.
– Seasoned Italian panko: This breadcrumb mix includes seasonings and salt! You should easily find it at your local grocery store. If not, refer to the notes below.
Craving more of this combo? Explore Roasted Zucchini and Squash or Grilled Zucchini and Squash.
The Italian Panko Tip (and an Alternative)
This casserole utilizes Italian panko or breadcrumbs, which come pre-seasoned. This makes it effortless to sprinkle on top of the dish because it is already packed with flavor. Italian breadcrumbs and panko are typically available at most grocery stores. If you can’t find them, here’s a substitute:
– Use regular panko or create homemade breadcrumbs.
– To one cup of plain panko or breadcrumbs, mix: ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder, ⅛ teaspoon dried thyme, and ⅛ teaspoon kosher salt.
– Use ½ cup in the recipe below and save the rest for future dishes.
How to Prepare Squash and Zucchini Casserole
Here are the fundamental steps for crafting this squash and zucchini casserole! It’s helpful to review these techniques before diving into the recipe below:
– Slice and season the squash and zucchini. While three pounds might seem like a lot initially, it will condense into a small baking dish. Cut it into rounds and season it in a bowl for an even coating.
– Cook the squash and zucchini: You’ll need your largest skillet for this step! The simplest method to cook it all is by covering it for a few minutes at a time. This will release a lot of moisture. Cook only until crisp-tender: about 6 minutes.
– Incorporate the sauce: To the same pan, add milk, flour whisked in a little milk (as a thickener), and Parmesan cheese. Let it cook for 2 minutes: it will thicken slightly, but not by much.
– Top with breadcrumbs and bake! Finally, transfer everything to a small baking dish, sprinkle with breadcrumbs, and bake for 10 minutes.
How to Prevent Squash Casserole from Becoming Watery
A watery casserole is a common complaint with this style of side dish, given the high water content of zucchini and squash. Here are the keys to achieving a stable consistency:
– Pre-cook the zucchini and squash. Sautéing first extracts much of the moisture from these vegetables. Be sure to cook only until crisp-tender.
– Bake at high temperature for a short duration. This method ensures the vegetables are tender without overcooking them.
– Allow to rest for 10 minutes after baking so the sauce in the dish can thicken. When the casserole comes out of the oven, it will be quite watery. As it cools, the sauce will become thicker. Additionally, the squash and zucchini will be very hot out of the oven; the resting time helps them cool slightly while also setting the texture.
Variation: Gluten-Free Casserole
Are you following a gluten-free diet? Here are a few options to adapt this squash and zucchini casserole to be gluten-free:
– Panko/breadcrumbs: Gluten-free Italian breadcrumbs and panko are readily available online nowadays. You can also sometimes find them at your local grocery store. (If your only option is plain, non-Italian breadcrumbs, refer to the section above for seasoning instructions.)
– Flour: You can substitute with gluten-free flour or cornstarch in place of traditional flour.
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