Simple Zucchini and Squash Casserole Recipe for Light Dinners

Zucchini and Squash Casserole Recipe layers tender summer squash and vibrant zucchini in a creamy bake that bursts with fresh flavors. The aromatic blend of garlic, fresh thyme, and melted cheese fills your kitchen with irresistible warmth. This wholesome main dish celebrates the simple elegance of a classic casserole while remaining light and nourishing. By using certified gluten-free breadcrumbs, it accommodates a variety of dietary needs without compromising on texture or taste. Drawing inspiration from health-forward sources like Healthline’s overview of zucchini benefits, this recipe is as beneficial as it is delicious.

Why You’ll Love This Zucchini and Squash Casserole Recipe

• Bright, overlapping layers of squash and zucchini create a colorful summer centerpiece.
• The harmonious pairing of Gruyère and Parmesan yields a melty, savory topping that crisps to golden perfection.
• Infused with fresh thyme and basil, this bake releases herbaceous aromas with every warm serving.
• The one-dish format epitomizes the convenience of a classic casserole for effortless entertaining.
• Adapting to a gluten-free diet is simple with a breadcrumb swap, making it universally accessible.

Recipe Snapshot

Ingredients for Zucchini and Squash Casserole Recipe

• 2 medium zucchini – sliced into ¼-inch rounds for even cooking and fiber boost.
• 2 medium yellow squash – cut to match zucchini for uniform baking.
• 1 small onion – finely diced to add subtle sweetness.
• 2 cloves garlic – minced to infuse savory depth.
• 2 tbsp olive oil – heart-healthy fat for sautéing aromatics.
• 1 cup Greek yogurt – creamy tang with extra protein.
• 1 cup shredded Gruyère – melts smoothly for luscious texture.
• ⅓ cup grated Parmesan – adds a sharp, golden crust.
• 1 tsp fresh thyme – aromatic herbal note.
• ½ tsp salt & pepper – seasoning to taste.
• ½ cup gluten-free panko – crunchy gratin topping (or almond flour for Paleo).

Ellie

Zucchini and Squash Casserole

This healthy, cheesy zucchini and yellow squash casserole features layers of fresh vegetables in a tangy Greek yogurt sauce, topped with golden panko or almond flour for a crisp finish. A celebration of summer produce and comfort food in one dish.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Healthy

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium Zucchini sliced into ¼-inch rounds
• 2 medium Yellow squash sliced to match zucchini
• 1 small Onion finely diced
• 2 cloves Garlic minced
• 2 tbsp Olive oil for sautéing
• 1 cup Greek yogurt plain
• 1 cup Shredded Gruyère cheese
• 1/3 cup Grated Parmesan cheese
• 1 tsp Fresh thyme
• 1/2 tsp Salt and pepper to taste
• 1/2 cup Gluten-free panko or almond flour for topping

Equipment

• 9×9-inch baking dish
• Skillet
• Mixing bowls
• Whisk

Method

 

1. Preheat oven to 375°F. Slice zucchini and squash; dice onion and mince garlic.
2. Heat olive oil in a skillet and sauté onion until soft. Add garlic and cook for 1 minute.
3. In a bowl, whisk together yogurt, Gruyère, Parmesan, thyme, salt, and pepper.
4. Grease a 9×9-inch baking dish and layer half of the zucchini and squash slices.
5. Spread half of the yogurt mixture over the vegetables.
6. Repeat layers with remaining squash and yogurt mixture.
7. Sprinkle with panko or almond flour topping. Bake for 30–35 minutes until bubbly and golden.

Notes

Let cool slightly before serving for cleaner slices. Add spinach or kale for extra greens. Broil for 2 minutes to crisp the top.

How to Make the Zucchini and Squash Casserole Recipe

Begin by preparing your ingredients and preheating the oven for a seamless cooking flow.

Step 1: Prep Veggies

Preheat oven to 375 °F, slice zucchini and squash into uniform rounds; finely dice onion and mince garlic.

Step 2: Sauté Aromatics

Heat olive oil in a skillet over medium heat, sauté onion until translucent, then add garlic for 1 minute until fragrant.

Step 3: Whisk Base

In a bowl, combine Greek yogurt, Gruyère, Parmesan, thyme, salt, and pepper; whisk until smooth and well blended.

Step 4: Layer Veggies

Grease a 9×9″ baking dish and arrange half the zucchini and squash in an overlapping pattern.

Step 5: Add Sauce

Pour half of the yogurt-cheese mixture over the first veggie layer, spreading gently to coat evenly.

Step 6: Repeat Layers

Top with remaining squash and zucchini rounds, then pour on the rest of the creamy sauce.

Step 7: Finish & Bake

Sprinkle panko or almond flour across the top; bake 30–35 minutes until golden and bubbling, then rest 5 minutes before serving.

Pro Tips for Making the Zucchini and Squash Casserole Recipe

• Pat vegetable slices dry to prevent a watery casserole.
• Grate cheese fresh for optimal melt and depth of flavor.
• Broil for 1–2 minutes at the end to achieve an extra-crispy topping—watch closely to prevent burning.
• Stir in chopped spinach or kale for added color and nutrients.
• Allow the dish to rest briefly before slicing to maintain clean portions.

How to Serve Zucchini and Squash Casserole Recipe

Pair this vibrant bake with complementary sides for a balanced meal.

• Fresh garden salad drizzled with lemon vinaigrette.
• Grilled chicken skewers seasoned with smoked paprika.
• Quinoa pilaf studded with cranberries and parsley.
• Garlic-roasted shrimp for a surf-and-turf twist.
• Crusty bread to mop up creamy juices.
• Tomato bruschetta for a burst of acidity.
• Drizzle of pesto for herbaceous brightness.
• Steamed asparagus with a squeeze of lemon.
• Crispy bacon crumbles sprinkled on top.
• Classic ratatouille served alongside for extra veggies.

Make Ahead and Storage

Storing Leftovers

Cool to room temperature, transfer to an airtight container, and refrigerate up to 4 days; press plastic wrap onto the surface to minimize dryness.

Freezing

Assemble unbaked casserole and freeze up to 3 months; wrap tightly in foil, label with date, thaw overnight before baking, and add 5–10 minutes to cooking time.

Reheating

Warm slices in a 350 °F oven for 10–12 minutes, or microwave on medium power; briefly broil for 1 minute to crisp the top if desired.

FAQs

What are the health benefits of zucchini and yellow squash?

Zucchini and yellow squash are rich in vitamins A and C, fiber, and antioxidants that support digestive health and immune function.

Can I substitute Greek yogurt in this casserole?

You can swap plain yogurt or light cream cheese for a different texture; adjust seasoning accordingly for best results.

How can I add flavor without extra calories?

Boost taste by using fresh herbs, citrus zest, smoked paprika, or a splash of balsamic vinegar instead of heavy creams.

Can I meal prep Zucchini and Squash Casserole Recipe?

Yes—assemble the casserole a day ahead and refrigerate; bake just before serving for an easy, stress-free meal.

Final Thoughts

This Zucchini and Squash Casserole Recipe elevates simple garden vegetables into an indulgent yet wholesome dish that delights at every forkful[6]. The golden crust and creamy layers balance flavor and nutrition, making it perfect for weeknight dinners or special occasions. Whether you follow a gluten-free diet or simply crave a colorful, satisfying bake, this recipe delivers on all fronts. Embrace its versatility and fresh flavors to make it a favorite in your recipe collection.

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