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summer squash casserole with breadcrumbs, italian cheese, and parmesan

Healthy Yellow Summer Squash Casserole

  • Author: Katie Webster
  • Total Time: 1 hour 20 mins
  • Yield: 6 servings, about 1/4 cup each 1x
  • Diet: Vegetarian


This healthy yellow Summer Squash Casserole is an easy and delicious way to use up fresh yellow squash this summer! This side dish has tender sliced squash, gooey melted cheese, fresh basil, and golden breadcrumbs making it a great bet for picnics, potlucks, or any summer dinner. Plus, you can make it ahead of time and just pop it in the oven!



1 clove garlic, peeled

2 slices sourdough bread, about 3 to 4 ounces

2 tablespoons extra-virgin olive oil

6 medium summer squash (about 3 pounds), cut into rounds

1 small ripe tomato, diced

2 tablespoons chopped fresh basil, plus more for garnish

1 ½ teaspoons coarse kosher salt (or to taste)

Freshly ground pepper to taste

4 ounces shredded Italian blend cheese (1 cup)

½ cup shredded Parmesan cheese


  1. Preheat oven to 375 degrees F. Meanwhile, fit food processor with the steel blade attachment. Turn on motor and drop garlic through feed tube to mince. Remove lid and tear bread into three or four pieces each and add to the bowl of the food processor. Cover and process until the bread forms coarse crumbs. With the motor running, drizzle in olive oil.
  2. Toss ¾ cup (about half) of the breadcrumbs, squash, tomato, basil, salt and pepper in a large bowl to combine.
  3. Coat a 9 by 13 inch (or similar volume) casserole dish with cooking spray. Spread half of the squash mixture in the casserole dish. Top with half of the Italian cheese blend. Add the remaining squash and cover the casserole with foil. Bake until the squash is fork tender, about 50 to 55 minutes.
  4. Increase oven temperature to 450 degrees F. Remove foil, top with the remaining Italian cheese blend, Parmesan and the remaining breadcrumbs. Bake uncovered until the cheese is melted and the topping is golden brown, 12 to 15 minutes.


Ingredient Note:

This casserole can be made with any summer squash including zucchini, yellow crookneck or patty pan. Or you can use a blend of more than one! Remove the stem and blossom ends and slice into ¼-inch thick rounds.

Italian Blend Cheese: Look for Italian blend or Pizza blend.


This can be prepared as directed through assembling and covering with foil in step 4. Do not bake. Refrigerate up to 8 hours ahead. Refrigerate the reserved breadcrumbs separately. 

  • Prep Time: 15 mins
  • Active Time: 20 mins
  • Cook Time: 1 hour 5 mins
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American


  • Calories: 212
  • Sugar: 5 g
  • Fat: 12 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 9 g

Keywords: Healthy Squash Casserole, Summer squash casserole,yellow squash casserole,

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