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Close-up of a portion of summer squash casserole on a light grey plate.

Healthy Summer Squash Casserole

A light and creamy casserole featuring fresh summer squash and zucchini, topped with a crunchy Parmesan crust. Perfect for a healthy, flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium yellow squash sliced (about 4 cups)
  • 1 medium zucchini sliced (about 2 cups)
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup breadcvanilla extractbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (optional)

Method
 

  1. Wash and slice yellow squash and zucchini into uniform rounds. Set aside.
  2. Heat olive oil, sauté diced onion for 3 minutes, then add squash and zucchini. Season and cook until tender, about 5-7 minutes.
  3. Transfer vegetables to a bowl, mix in cheddar cheese and sour cream until coated.
  4. Pour mixture into a greased 9×13-inch dish. Mix Parmesan and breadcvanilla extractbs, sprinkle over top.
  5. Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly. Cool slightly before serving.

Notes

For extra flavor, add chopped fresh parsley before serving.