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Home » Recipes » Side Dishes » Healthy Zucchini Casserole

Healthy Zucchini Casserole

By Sherri On April 5, 2020, Updated May 27, 2020 14 Comments

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Zucchini Casserole

This Zucchini Casserole is loaded with fresh zucchini, summer squash and tomatoes then sprinkled with a light crunchy topping.  It’s a fabulous, healthy side dish that is so easy to make!

Having a low-carb, healthy side dish like this is the perfect addition to this amazing grilled Italian chicken or your favorite fish and it’s always a crowd-pleaser.

zucchini casserole in a baking dish

When I say this is easy, I mean really easy.  All you have to do is slice and layer zucchini, yellow squash, tomatoes and onions in a casserole dish,  sprinkle with the light seasoned crunchy topping, then bake in the oven.

It’s a wonderful way to get a rainbow of fresh vegetables into your meal. I have also made it with thinly sliced potatoes as well but that does up the carbs more.

This is one of those casseroles that doesn’t freeze well in my opinion.  Zucchini has a tendency to hold water so freezing it may make it turn out mushier.

Also, if you prefer your vegetables more al dente,  just reduce the cooking time and cook for only 15-20 minutes.

Tomatoes, zucchini, summer squash and onions for a zucchini and squash recipe

 

How to Make this Zucchini Casserole

Preheat oven to 375 degrees

Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil.

Place the sliced onion on the bottom of the dish.

Layer the zucchini, yellow squash, and tomato in 3 rows.

In a separate bowl, combine in other ingredients.

Sprinkle the panko mixture over top of the veggies.

Bake for 25-30 minutes.

ENJOY!

Try these other healthy side dishes too:

Healthy Stuffed Mushrooms

Balsamic Brussel Sprouts

Creamy Cucumber Salad

Succotash Salad

Raosted Beet Salad

 

 

Zucchini Casserole

This Zucchini Casserole a fabulous low-carb side dish. It’s so easy to make with fresh zucchini, yellow squash and tomatoes with a light crunchy topping. Perfect to serve with any grilled chicken or fish.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 65kcal
Author: Sherri Hagymas

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 large Onion, sliced
  • 3 Tomatoes, sliced
  • 2 Yellow squash, sliced
  • 2 Zucchini, sliced
  • 1/4 cup of panko bread crumbs
  • 1/4 cup of parmesan cheese
  • 1 tsp of Ms Dash seasoning or thyme
  • 2 cloves of garlic
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees
  • Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil.
  • Place the sliced onion on the bottom of the dish.
  • Layer the zucchini, yellow squash and tomato in 3 rows.
  • In a separate bowl, combine in other ingredients.
  • Sprinkle the panko mixture over top of the veggies.
  • Bake for 30 minutes.

Nutrition

Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 71mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 24.7mg | Calcium: 65mg | Iron: 0.6mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

By Sherri Healthy Recipes, Recipes, Side Dishes, Vegetables

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  1. Scarlet says

    May 21, 2020 at 11:56 am

    This zucchini casserole looks so delicious layered with tomatoes, panko and parm! Pinning to try soon.

    Reply
  2. Amy Roskelley says

    May 4, 2020 at 1:48 pm

    5 stars
    5 stars for being 65 calories! My kind of dish!

    Reply
  3. Janice Moore says

    August 16, 2019 at 4:44 pm

    Can’t wait to try this, looks yummy and simple. And healthy, thanks!

    Reply
  4. Margy says

    April 21, 2019 at 8:18 pm

    5 stars
    This was amazing and so easy! Big hit at Easter dinner!

    Reply
  5. Lisa says

    October 15, 2017 at 7:04 pm

    Nice looking recipe, but I don’t understand direction #3. Place what sliced one on the bottom?
    I think I’ll try this anyway, it’s not rocket science.
    Thanks,
    Lisa

    Reply
    • Sherri says

      October 15, 2017 at 8:11 pm

      Oh gosh! that should say “onion”! Thanks for letting me know!

      Reply
  6. Gaye @CalmHealthySexy says

    May 28, 2014 at 12:55 pm

    My squash is starting to come in. I will definitely be giving this a try! Thanks so much for sharing with Let’s Get Real. Pinning to our group board.

    Reply
  7. Miz Helen says

    May 27, 2014 at 1:11 pm

    I love the combination of summer veggies for this great bake! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

    Reply
  8. Stephanie says

    May 27, 2014 at 12:30 am

    Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  9. [email protected] I am THAT Lady says

    May 23, 2014 at 10:31 am

    This looks amazing! I am doing weight watchers right now, so this looks like it will be low on the points! Thanks!

    Reply
    • Sherri says

      May 23, 2014 at 12:56 pm

      It is such a great “Light” side dish! I am planing on making it for a Memorial Day Picnic. 🙂

      Reply
  10. Virginia says

    May 22, 2014 at 10:32 am

    Sounds delicious! Thanks for the recipe.

    Reply
  11. Michelle says

    May 21, 2014 at 9:33 am

    Can’t wait to try your recipe! I’ve made something similar but yours looks way healthier & easy!! Michelle

    Reply
  12. Ashley @ PioneerMomma.com says

    May 19, 2014 at 12:04 pm

    Yum! I can’t wait to try this! We actually have all three of those veggies growing right now. I love that you made it without the potatoes, it seems like a lighter side dish. You’re right, it would totally compliment grilled chicken! Thanks for sharing the recipe and linking up to What’d You Do This Weekend. Pinned and scheduled to share on FB 🙂

    Reply
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