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.
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.
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:
Raosted Beet Salad
Zucchini Casserole
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.
Scarlet says
This zucchini casserole looks so delicious layered with tomatoes, panko and parm! Pinning to try soon.
Amy Roskelley says
5 stars for being 65 calories! My kind of dish!
Janice Moore says
Can’t wait to try this, looks yummy and simple. And healthy, thanks!
Margy says
This was amazing and so easy! Big hit at Easter dinner!
Lisa says
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
Sherri says
Oh gosh! that should say “onion”! Thanks for letting me know!
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Gaye @CalmHealthySexy says
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.
Miz Helen says
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
Stephanie says
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!
[email protected] I am THAT Lady says
This looks amazing! I am doing weight watchers right now, so this looks like it will be low on the points! Thanks!
Sherri says
It is such a great “Light” side dish! I am planing on making it for a Memorial Day Picnic. 🙂
Virginia says
Sounds delicious! Thanks for the recipe.
Michelle says
Can’t wait to try your recipe! I’ve made something similar but yours looks way healthier & easy!! Michelle
Ashley @ PioneerMomma.com says
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 🙂