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Parmesan Squash Casserole with layers of sliced squash and zucchini in a white ceramic baking dish

Parmesan Squash Casserole

Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden.  Layered with tons of cheese, this is a delightful side dish to any meal.
Course Side Dish
Cuisine American
Keyword Parmesan Squash Casserole, Side, Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 99kcal
Author Erica Walker



  • 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, and thyme.
  • 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.


Calories: 99kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 204mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 18.6mg | Calcium: 119mg | Iron: 0.7mg