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    Home » Recipes » Side Dishes » Healthy Zucchini Casserole

    Healthy Zucchini Casserole

    Published: Apr 5, 2020 · Modified: Dec 27, 2022 by Sherri · This post may contain affiliate links · 19 Comments

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    zucchini, yellow squash and tomatoes layered in a casserole
    Zucchini Casserole

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

    Looking for more easy zucchini side dish recipes? These baked zucchini fritters are so amazing! And this is Asian zucchini recipe is so full of flavor!

    sliced zucchini, yelllow squash and tomatoes lined in a casserole dish and topped with breadcrumbs.

    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.

    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!

    sliced zucchini, yelllow squash and tomatoes lined in a casserole dish and topped with breadcrumbs.

    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 chicken or fish.
    5 from 17 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 tablespoon coconut oil or olive oil
    • 1 large Onion, sliced
    • 3 Tomatoes, sliced
    • 2 Yellow squash, sliced
    • 2 Zucchini, sliced
    • ¼ cup of panko bread crumbs
    • ¼ cup of parmesan cheese
    • 1 teaspoon 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.
      1 tablespoon coconut oil or olive oil
    • Place the sliced onion on the bottom of the dish.
      1 large Onion, sliced
    • Layer the zucchini, yellow squash and tomato in 3 rows.
      3 Tomatoes, sliced, 2 Yellow squash, sliced, 2 Zucchini, sliced
    • In a separate bowl, combine in other ingredients.
      ¼ cup of panko bread crumbs, ¼ cup of parmesan cheese, 1 teaspoon of Ms Dash seasoning or thyme, 2 cloves of garlic, salt and pepper to taste
    • 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

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Healthy Recipes, Recipes, Side Dishes, Vegetables

    Reader Interactions

    Comments

    1. David

      March 10, 2022 at 6:35 am

      5 stars
      When struggling with carbs and what to eat because of blood sugar issues this is a great idea. I am tired of avoiding everything and finding nothing good to eat that does not violate my sugar/carb count.

      Reply
    2. Scarlet

      May 21, 2020 at 11:56 am

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

      Reply
      • Lin

        September 12, 2022 at 6:48 pm

        Can you substitute other veggies for the one listed? Such as cucumbers, green peppers, etc.

        Reply
        • Sherri

          September 19, 2022 at 2:24 pm

          Definitely can make it with what you’d like 🙂

    3. Amy Roskelley

      May 04, 2020 at 1:48 pm

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

      Reply
    4. Janice Moore

      August 16, 2019 at 4:44 pm

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

      Reply
    5. Margy

      April 21, 2019 at 8:18 pm

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

      Reply
    6. Lisa

      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

        October 15, 2017 at 8:11 pm

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

        Reply
    7. Gaye @CalmHealthySexy

      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
      • Melissa

        June 26, 2022 at 2:43 pm

        Why does it say 65k cal? Is it 65 calories total or are we saying it’s 65,000 calories for the whole casserole. I wouldn’t think it would be that much. I’m just confused by the k.

        Reply
        • Sherri

          July 18, 2022 at 3:42 pm

          One kcal is the same measurement as one calorie. For some reason that is the one used by the nutrition calculator.

    8. Miz Helen

      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
    9. Stephanie

      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
    10. Lauren@ I am THAT Lady

      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

        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
    11. Virginia

      May 22, 2014 at 10:32 am

      Sounds delicious! Thanks for the recipe.

      Reply
    12. Michelle

      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
    13. Ashley @ PioneerMomma.com

      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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