Healthy Summer Squash Casserole Extra Crispy Parmesan
This Healthy Summer Squash Casserole Extra Crispy Parmesan is a golden, crunchy, cheesy celebration of peak-season produce. By salting the squash to remove excess moisture and coating it in a nutty Parmesan and panko crust, this dish delivers a light, vibrant, and crispy texture that shatters with every bite. It's the perfect side dish that steals the show while being secretly good for you.
Equipment
- Large bowl
- Clean kitchen towel or paper towels
- Large skillet
- Shallow bowl
- 8x8 or 9x9 baking dish
- Knife
- Cutting board
- Measuring cups and spoons
- Fork
- Oven
Ingredients
- 1 lb yellow squash, sliced into ¼-inch rounds
- 1 lb zucchini, sliced into ¼-inch rounds
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ cup panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice the yellow squash and zucchini into ¼-inch thick rounds. Toss them in a large bowl with 1 teaspoon of salt. Let them sit for 20 minutes. Pat the slices completely dry with a clean kitchen towel or paper towels.
- In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the dried thyme and stir. Remove from heat.
- Preheat your oven to 400°F (200°C). Lightly grease an 8x8 or 9x9 baking dish.
- In a shallow bowl, combine the panko breadcrumbs, finely grated Parmesan cheese, black pepper, and fresh parsley. Drizzle the remaining 1 tablespoon of olive oil over the mixture and toss with a fork until the crumbs are evenly moistened.
- Arrange half of the dried squash slices in an even layer in the prepared baking dish. Sprinkle half of the sautéed garlic over the top. Sprinkle half of the panko-Parmesan mixture evenly over the squash. Repeat the layers with the remaining squash, garlic, and crumb mixture.
- Bake for 20-25 minutes, or until the top is deeply golden brown and the squash is tender when pierced with a fork.
- Let the casserole rest for at least 5 minutes before serving.
Notes
Do not skip the salting step—it is crucial for drawing out excess moisture and preventing a soggy casserole. Always grate your own Parmesan cheese from a block, as pre-shredded cheese contains anti-caking agents that prevent proper melting and crisping. For a flavor boost, try swapping the olive oil for 3 tablespoons of brown butter, or add ¼ teaspoon of red pepper flakes to the garlic while it sautés. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven to restore crispiness.