Yellow Crookneck Summer Squash Bake Casserole
Everyone in the house will enjoy this healthy summer squash casserole! It’s easy to make, full of fresh produce, and can be made using any squash you have on hand. I have used bright yellow summer squash we have grown in our garden but just as delicious and simple with yellow squash from a local farmers market or grocery store.
A real family favorite, this recipe is great for using up your garden-fresh yellow crookneck or zucchini squash. Add in onion slices and corn removed from the fresh local farm corn on the cob. The variety of casseroles is endless using all the healthy garden grown vegetables found every summer.
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Other Summer Recipes You Will Love
- Easy Italian Zucchini Bake Recipe Side Dish
- Instant Pot Corn Chowder with Potato
- Cold Tomato Gazpacho Soup
If you have a lot of zucchini like we do every year you may like to try a zucchini casserole that is more of a tomato base. I make this recipe using the garden tomatoes we can every year.
Ingredients You Will Need for Yellow Crookneck Summer Squash Bake Casserole
- 4 to 5 yellow summer squash
- 1 large onion
- Italian Seasonings-or fresh basil and oregano
- Shredded parmesan cheese
- Italian seasoned panko breadcrumbs
- Butter or plant-based butter
Tools You Will Need for Yellow Crookneck Summer Squash Bake Casserole
- High side 13×9 baking pan
- Mandolin slicing tool
- Cutting board
- Good kitchen knife
How To Make Yellow Crookneck Summer Squash Bake Casserole
- Preheat the oven to 350°F.
- Spray the bottom of a 13×9 high-sided baking pan.
- Using a mandolin slicer thinly slice a large onion.
- Using a mandolin slice think 4 to 5 yellow squash (or 1 to 2 large yellow squash)
- Layer in the pan a layer of yellow squash, then 1/2 of the onion slices, and then another layer of yellow squash.
- Sprinkle 2 tablespoons of shredded parmesan cheese on top of the squash.
- Next, layer the remaining onion slices, and the rest of the yellow squash.
- Top with the remaining parmesan cheese, then layer 1/2 of a cup of Italian seasoned panko breadcrumbs.
- Melt in the microwave 1/4 cup of butter or plant-based butter and drizzle on top of the breadcrumbs.
- Cover with foil and bake at 350°F for 25 minutes. After 25 minutes remove the foil and bake an additional 15 minutes or until the breadcrumbs are golden brown.
Make Family Meals a Breeze at your Next Vacation!
My Variation of the Zucchini Summer Squash Casserole
- Make the same recipe but use all green zucchini.
- Make the same recipe but use both the yellow squash and the green zucchini.
- I have made both with either yellow or green but shredded the onion and layered them on the bottom
- My newest recipe that everyone liked is with the shredded onions on the bottom yellow squash layered with fresh basil and fresh oregano leaves on the top layer, topped with tomato slices then the breadcrumbs, and butter.
Yellow Crookneck Summer Squash Bake Casserole
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: Baking
- Cuisine: American
Description
Everyone in the house will enjoy this healthy summer squash casserole! It’s easy to make, full of fresh produce, and can be made using any squash you have on hand.
Ingredients
- 4 to 5 yellow summer squash peeled and sliced thin
- 1 large white or red onion sliced thin
- Italian seasoning or fresh basil and oregano
- Shredded Parmesan cheese
- 1/4 cup of butter or plant based butter melted
Instructions
- Preheat the oven to 350°F.
- Spray the bottom of a 13×9 high-sided baking pan.
- Using a mandolin slicer thinly slice a large onion.
- Using a mandolin slice think 4 to 5 yellow squash (or 1 to 2 large yellow squash)
- Layer in the pan a layer of yellow squash, then 1/2 of the onion slices, and then another layer of yellow squash.
- Sprinkle 2 tablespoons of shredded parmesan cheese on top of the squash.
- Next, layer the remaining onion slices, and the rest of the yellow squash.
- Top with the remaining parmesan cheese, then layer 1/2 of a cup of Italian seasoned panko breadcrumbs.
- Melt in the microwave 1/4 cup of butter or plant-based butter and drizzle on top of the breadcrumbs.
- Cover with foil and bake at 350°F for 25 minutes. After 25 minutes remove the foil and bake an additional 15 minutes or until the breadcrumbs are golden brown.
Notes
- Make the recipe your own. You can use yellow summer squash or regular green zucchini.
- Also, this recipe is so delicious with 2 ears of fresh corn on the cob pre-cooked in the microwave for 2 minutes and removed from the cob.
- Feel free to add any shredded cheese you like Parmesan and Mozzarella work the best.
Keywords: Yellow Crookneck Summer Squash Bake Casserole
