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5 ingredient zucchini squash casserole

Zucchini squash casserole
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A delicious zucchini squash casserole recipe that layers thinly sliced summer squash with seasonings for a delightful side dish. This recipe is perfect for using up abundant zucchini.

Ingredients

Scale
  • 3-4 medium zucchini, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the thinly sliced zucchini in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of salt. Let them sit for about 15-20 minutes to draw out excess moisture. Pat them dry with a paper towel.
  3. In a medium bowl, combine the dried zucchini slices with black pepper, fresh parsley, minced garlic, and Parmesan cheese. Toss gently to coat.
  4. Drizzle the olive oil over the zucchini mixture and toss again until evenly coated.
  5. Arrange the seasoned zucchini in a single layer in a greased 8×8 inch baking dish or a similar-sized casserole dish. If you have a lot of zucchini, you can layer it.
  6. Sprinkle the remaining 1/2 teaspoon of salt over the top.
  7. Bake for 20-25 minutes, or until the zucchini is tender and lightly golden.
  8. Serve hot.

Notes

  • For a creamier casserole, you can add a layer of ricotta cheese or a simple béchamel sauce between the zucchini layers.
  • If you prefer a crispier top, you can broil the casserole for the last 1-2 minutes of baking, watching carefully to prevent burning.
  • This casserole is a wonderful way to use up garden zucchini during the summer months.

Nutrition

Find it online: https://whiskdaily.com/zucchini-squash-casserole-recipe/