This healthy Squash Casserole features layers of tender zucchini and yellow squash, topped with a crispy panko and cheese crust. Perfectly seasoned and baked to golden perfection, this low sodium casserole is light yet satisfying, making it an ideal side or a standout on your holiday table.
This easy squash casserole recipe is made with wholesome ingredients such as yellow squash, zucchini and reduced-fat cheddar cheese. Although this is a low calorie and a low sodium casserole, squash is such a nutritious and filling food you can make this a main course or a Thanksgiving side.
To make this recipe for squash casserole gluten-free, make sure to use panko instead of breadcrumbs. Crushed cornflakes or crushed gluten-free crackers will also make it a gluten-free casserole. This one, simple substitution keeps the casserole light and healthy with a crispy topping.
Yes, you can mix it up by using both zucchini and yellow squash for a zucchini and squash casserole. Combining different types of squash enhances the casserole’s color. Different types of squash will also add a variety in texture and will boost the nutritional value with fiber and vitamins.
Squash recipes are loaded with fiber, vitamins A and C, and antioxidants. That makes squash heart healthy and it can boost your immune system. This heart healthy casserole recipe is also low-calorie, but it helps you stay full and satisfied. Check out more healthy and delicious squash recipes.
Yes, to make a low-carb version of this squash casserole, reduce or eliminate the breadcrumbs, and consider using a low-carb cheese or almond flour for the topping. This keeps the casserole flavorful and satisfying while cutting down on carbs.
Recipe yields 10 servings
Preheat oven to 400°F. Grease a 9x13-inch casserole dish with nonstick cooking spray. Set aside.
Place yellow squash, zucchini, onion and garlic in a large skillet over medium heat; add the water. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer the squash mixture to a large bowl.
In a medium bowl, mix together the bread crumbs, cheese, Italian seasoning and black pepper. Stir half of the bread crumb mixture into the squash mixture.
Whisk together the eggs and milk in a small bowl; add to the squash mixture; stir to combine. In a small bowl, whisk together the melted butter and 1 tablespoon olive oil. Add to the squash mixture; stir to combine. Transfer the mixture to the prepared casserole dish. Stir the remaining ½ tablespoon olive oil into the remaining bread crumb mixture and sprinkle over the top of the casserole.
Bake in preheated oven until golden brown, about 25 to 30 minutes. Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
This recipe for squash casserole is a heart-healthy, delicious Thanksgiving side, a Christmas veg, or an easy potluck casserole any time of the year. If you're looking to use up a lot of squash from the garden, this is the best squash casserole because it takes less than one hour to cook and serve and it feeds 10 people. Whether you're trying a classic squash recipe or experimenting with a zucchini and squash casserole, this recipe is an economical and a wholesome choice. Learn how to make squash casserole from scratch and enjoy a flavorful side that's perfect for holidays or everyday dinners. Find more tasty and healthy casserole recipes to try!