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Yellow Crookneck Summer Squash Bake Casserole

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black oval plate with cooked yellow squash breadcrumbs on tip a fork on white counter with 2 red onions and one white onion

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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Another Zucchini Recipe You May Also Like:

Cheese Zucchini Bake Casserole Recipe

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.

yellow summer squash zucchini in a 13x9 metal pan on a white counter with a white plate in the top corner

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
yellow summer squash zucchini on a black plate with a fork and breadcrumb on top.

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
close up of the baked yellow summer squash zucchini in a 13x9 metal pan on a white counter

How To Make Yellow Crookneck Summer Squash Bake Casserole

  1. Preheat the oven to 350°F.
  2. Spray the bottom of a 13×9 high-sided baking pan.
  3. Using a mandolin slicer thinly slice a large onion.
  4. Using a mandolin slice think 4 to 5 yellow squash (or 1 to 2 large yellow squash)
  5. Layer in the pan a layer of yellow squash, then 1/2 of the onion slices, and then another layer of yellow squash.
  6. Sprinkle 2 tablespoons of shredded parmesan cheese on top of the squash.
  7. Next, layer the remaining onion slices, and the rest of the yellow squash.
  8. Top with the remaining parmesan cheese, then layer 1/2 of a cup of Italian seasoned panko breadcrumbs.
  9. Melt in the microwave 1/4 cup of butter or plant-based butter and drizzle on top of the breadcrumbs.
  10. 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

  1. Make the same recipe but use all green zucchini.
  2. Make the same recipe but use both the yellow squash and the green zucchini.
  3. I have made both with either yellow or green but shredded the onion and layered them on the bottom
  4. 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.
black oval plate with cooked yellow squash breadcrumbs on tip a fork on white counter with 2 red onions and one white onion and a mickey and mini mouse salt and pepper shaker close up view of the casserole on the plate
Print
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baked yellow summer squash casserole on a black oval plate with fork

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.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350°F.
  2. Spray the bottom of a 13×9 high-sided baking pan.
  3. Using a mandolin slicer thinly slice a large onion.
  4. Using a mandolin slice think 4 to 5 yellow squash (or 1 to 2 large yellow squash)
  5. Layer in the pan a layer of yellow squash, then 1/2 of the onion slices, and then another layer of yellow squash.
  6. Sprinkle 2 tablespoons of shredded parmesan cheese on top of the squash.
  7. Next, layer the remaining onion slices, and the rest of the yellow squash.
  8. Top with the remaining parmesan cheese, then layer 1/2 of a cup of Italian seasoned panko breadcrumbs.
  9. Melt in the microwave 1/4 cup of butter or plant-based butter and drizzle on top of the breadcrumbs.
  10. 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

  1. Make the recipe your own. You can use yellow summer squash or regular green zucchini.
  2. 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.
  3. Feel free to add any shredded cheese you like Parmesan and Mozzarella work the best.
  • Author: Crafting a Family Dinner
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: side dish
  • Method: Baking
  • Cuisine: American

Keywords: Yellow Crookneck Summer Squash Bake Casserole

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