Zucchini And Yellow Squash Casserole – a delicious recipe with Yellow Squash, Zucchini, Lemon, Parmesan, Bread Crumbs, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350. Thinly slice zucchini and yellow squash The thinner you slice them, the quicker they'll cook Just use your judgement. Brush a square baking dish (we use an enameled cast iron 8x8 dish) with olive oil. Put down a single layer of zucchini and yellow squash rounds. Sprinkle with parmesan. Lightly cover parmesan with bread crumbs. Sprinkle lemon juice over the whole thing. Repeat until your dish fills up or you run out of ingredients. Make sure to end on a cheese layer. After that's done, just pop your casserole into the oven for an hour to an hour and a half, or until soft and bubbly. Enjoy!
2
**This recipe can EASILY be made gluten free. Purchase gluten free bread crumbs, or remove the crusts from your favorite gluten free bread. You can then toast it lightly and run it through a food processor.
236
kcal
Calories
15
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Yellow Squash, 3 Zucchini, 1 Lemon, 2 Cups Parmesan, and more.
Yes, Zucchini And Yellow Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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