This Parmesan Squash Casserole recipe is the perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Parmesan Squash Casserole
This Parmesan Squash Casserole is one of my favorite ways to use up our abundance of squash and zucchini in the garden. Beautiful green, yellow and red colors create a vibrant side dish that complements many main meals and my kids love all the cheese layered in this glorious casserole. Plus, it’s so easy to make! You don’t even need to layer everything in like in the picture. Most of the time I just throw all the ingredients in the dish since it all tastes the same and it takes less time. I only do the layered look when I am serving it to guests or taking it to a potluck.
Health Benefits of Zucchini and Squash
Besides looking beautiful, zucchini and squash are high in water and fiber. They’re chock full of good things like riboflavin, folate, Vitamin C and potassium. The bottom line is, they’re super good for you! And since they have a mild flavor, you can spice them up a million different ways. You can keep the calorie count low by seasoning them up with salt and pepper and roasting them in the oven, grilling them outside or chopping them up and throwing them in salads. Of course, I like to follow the moderation in all things mantra, so my favorite way to enjoy these veggies is to layer them with cheese and bake. The possibilities are endless!
Add A Cracker Crumb Topping (Optional)
If you prefer your squash casserole to have a crispy topping, you can add some crumbled Ritz crackers or some seasoned bread crumbs over the top before baking. Simply mix about 1 cup of crumbled Ritz crackers (aka buttery round crackers) with 1/4 cup grated parmesan cheese and 3 Tablespoons of melted butter. Mix until crumbly and then spread over the top and bake.
What to Serve with Squash Casserole
This casserole recipe is a perfect side to so many meals. Here are a few of our favorite pairings:
- Instant Pot Pork Chops and Gravy
- Chicken Parmesan
- Easy Cheesy Manicotti
- Herb Crusted Salmon
- Parmesan Herb Baked Mahi Mahi
More Delicious Squash Recipes
Looking for more recipes to help you use up that extra garden squash and zucchini? Give these a try:
- How To Cook Yellow Squash – 4 Easy Ways
- Oven Roasted Vegetables
- How to Cook Spaghetti Squash – 4 Easy Methods
- Pasta Primavera with Chicken
Rave Reviews for this Squash Casserole Recipe
We are so happy to know this recipe has become a family favorite for many of our readers. Please see the comments below. It really is a crowd-pleaser! It’s been fun to see how fabulous cooks have made substitutions to make it fit the likes and dislikes of the family. One cook said she omitted the tomatoes and replaced it with sausage and it was a hit! This is a recent review we were thrilled to receive:
“I am the Food Service Director at a Senior Living Community. We have a farm to table program and I was looking for something to use my squash, zucchini and tomatoes. I had a big Block Party event and I wanted to showcase our farm to table dishes. My cooks made this casserole and we ran out of it before we ran out of the Brisket! I must have had 10 people ask me for the recipe. I’m quite seriously thinking about this becoming our “signature” dish!
We’re making more tomorrow for the staff because it was such a hit. Thanks!” – Donna
By tossing the squash in a little salt before sautéing, some of the moisture from the squash will naturally be removed. You can also remove the squash from the skillet after lightly sautéing and pat the squash dry with a paper towel.
As this recipe is made, this dish can be considered Keto-friendly. It is low carb with no added sugars. It is also gluten free!
We use yellow squash, crookneck or Summer varieties, and zucchini for this recipe.
How to Make Parmesan Squash Casserole
- 4 yellow squash and/or zucchini (about 8 cups sliced)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves or 1/2 tsp dried thyme
- salt to taste
- 2 tomatoes sliced
- 2 eggs
- 1/3 cup sour cream
- 1 cup crumbled feta not tightly packed
- 2 tablespoon grated parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper – to taste
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.