Zucchini and Summer Squash Casserole Recipe

zucchini and summer squash baked
Diana Rattray
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
143 Calories
10g Fat
12g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 143
% Daily Value*
Total Fat 10g 12%
Saturated Fat 6g 28%
Cholesterol 24mg 8%
Sodium 362mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 4g
Vitamin C 21mg 105%
Calcium 95mg 7%
Iron 1mg 6%
Potassium 540mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple casserole is a delicious way to take advantage of your prolific zucchini and summer squash. Plus, it is relatively light because it doesn't have the heavy sauce most casseroles contain. It's a combination of the two kinds of summer squash—yellow and zucchini—sliced and then baked to perfection with garlic, butter, breadcrumbs, and grated Parmesan cheese.

This easy squash bake is an excellent side dish for a summer cookout or everyday dinner. It's a delicious side dish to serve with grilled meat or chicken, or serve it with a fish or seafood meal.


  • 3 small zucchini, about 1 1/2 pounds

  • 3 small summer squash, about 1 1/2 pounds

  • 3/4 teaspoon kosher salt, or 1/2 teaspoon table salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup chicken broth, or water

  • 1 clove garlic, finely minced

  • 4 tablespoons (2 ounces) unsalted butter

  • 1/4 cup fine dry breadcrumbs, or 1/4 cup finely ground fresh breadcrumbs

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F. Butter a 2- to 2 1/2-quart baking dish.

  3. Wash the squash and then trim and discard the ends. Quarter the squash lengthwise and then cut them into 1/2-inch pieces.

  4. Transfer the squash pieces to the prepared baking dish. Sprinkle the squash with the 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.

  5. Combine the chicken broth with the minced garlic and pour over the squash.

  6. Cut the butter into small pieces. Dot the casserole with the butter and then sprinkle with the breadcrumbs and Parmesan cheese.

  7. Cover the baking dish tightly with foil and bake for 35 minutes.

  8. Uncover and bake for about 15 to 20 minutes longer, until the topping has browned and the squash is fork-tender.


  • If you use fresh breadcrumbs, toss them with 1 tablespoon of melted butter before you sprinkle them over the casserole.
  • Keep breadcrumbs on hand for casserole toppings or meatloaf whenever you need them. Just process day-old bread in the food processor to make fine or coarse crumbs. Freeze them for up to three months in a zip-close food storage bag or freezer container. Label the container with the name and best-by date. Use plain white bread, French bread, sourdough, or whole-grain bread.

Recipe Variations

  • If you like onions, feel free to chop a small onion and add it to the squash mixture.
  • You can also give it some color (and flavor) with strips of red bell pepper.
  • Fresh sliced grape tomatoes are another great option, as tomatoes go well with summer squash and zucchini. Or instead of grape tomatoes, cut one or two standard tomatoes into wedges and add them to the squash.
  • If you have an abundance of zucchini from your backyard garden or local farmers market, omit the yellow squash and use all zucchini. Or, if you have a surplus of yellow crookneck or straightneck squash, use that.