Zucchini and Summer Squash Casserole Recipe

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.


  • 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


  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.

Zucchini and Summer Squash Casserole Recipe

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