Go Back
+ servings
Yellow squash, zucchini, and tomatoes layered in a casserole dish

Parmesan Squash Casserole

Parmesan Squash Casserole is a 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.
Course Side Dish
Cuisine American
Keyword Parmesan Squash Casserole, Side, Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
0 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.
    Yellow squash being sliced on a cutting board
  • 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!
    squash and zucchini in a skillet with thyme and garlic
  • Remove from heat and add tomatoes.
    Squash, zucchini, and tomatoes being cooked in a skillet
  • Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
    Feta cheese and eggs being mixed in a 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).
    Squash, zucchini, and tomatoes in a single layer in a baking dish
  • 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.
    A casserole dish with vegetables with an egg mixture poured over the top
  • 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