Zucchini Squash Skillet Casserole
This easy zucchini squash casserole starts with sautéing onions, garlic and oregano in a skillet. Then the vegetables are topped with panko breadcrumbs and Parmesan before they bake in the oven.
Servings: 6
Ingredients
- 1-1/2 pounds small to medium zucchini and yellow squash sliced 1/4-inch thick
- 1 teaspoon kosher salt
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 2 teaspoons + 2 tablespoons olive oil
- 1/2 cup chopped onions
- 3 garlic cloves minced
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- Chopped parsley for serving
Instructions
- Preheat the oven to 350 degrees F.
- Toss the zucchini and squash with 1/2 teaspoon kosher salt in a colander. Let them sit for 10 minutes. Pat off the excess moisture with a towel.
- Stir the breadcrumbs, parmesan and 2 teaspoons olive oil in a small bowl.
- Heat 2 tablespoons olive oil in a 10-inch ovenproof skillet over medium high heat. Sauté the onions until they start to soften, about 3-4 minutes.
- Stir in the garlic, oregano, red pepper flakes, 1/2 teaspoon salt and pepper cook until fragrant, about 30 seconds to 1 minute.
- Stir the zucchini and squash into the garlic and onions, so everything is well mixed together. Make sure the the zucchini and squash are spread evenly in the skillet.
- Sprinkle the breadcrumb-parmesan mixture on top.
- Bake the casserole for 25-30 minutes until it is lightly browned and the zucchini and squash are tender.
Video
Notes
As long as the total weight is 1-1/2 pounds, you can use more zucchini or more summer squash than the other. It does not have to be an equal mix. You can also use all of one type.
To make the recipe gluten free, use gluten-free breadcrumbs.
Store leftovers in the fridge in an airtight container up to 3 days. Put them in a wide shallow dish so you are not covering up all the breadcrumbs. Or they will be soft and won’t get crispy when you reheat them.
Warm leftovers on a parchment paper or foil-lined sheet pan in a 350-degree F oven. The zucchini and squash can be overlapping like they were in the skillet, but don’t pile them on top of each other.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 321mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 1mg