Summer Squash Casserole Recipe
This “full-of-the-earth,” Summer Squash Casserole recipe is a delicious garden dump dish full of herbs, zucchini, tomatoes, and cheese!
Layer together harvested zucchini (both green and yellow), or your favorite squash, to make a healthy Summer Squash Casserole. Watch the video to see how easy it is!
Summer Squash Casserole
For our family, a summer meal is often a vegetarian dish! But what I love about this recipe is you can add chicken (or any other leftover meat), and it’s also pasta-free!
Think “garden dump,” which means, what do you have growing in your garden right now? Zucchini, tomatoes, and fresh herbs?
Easy dinner casseroles
If your a lover of easy casseroles for dinner, then this recipe is for you! Layer, bake, and serve! Or, you may even love this Coconut Salmon Zucchini Noodle Bowl Recipe!
Ingredients for squash casserole
All you need for this recipe is:
- Zucchini (yellow and green)
- Fresh cilantro or basil or dill
- Cheese
- Pesto
- Red onion
- Tomatoes
- Salt and pepper
More Zucchini recipes to try:
We love recipes with zucchini, like these Chocolate Zucchini Muffins, Zucchini Black Bean Quesadillas, and Carrot Pineapple Zucchini Bread.
Also, try my friend Gina’s Crustless Summer Zucchini Pie!
Garden Dump Casserole
The casserole is not only pretty, it’s also so good for you! But wait … when you serve it, it’s a little messy. :) It can be a little watery, so use a slotted spoon or spatula to dish it up.
There’s really no right or wrong way to make this–it essentially uses sliced squash in place of pasta.
We’ve even baked this casserole while camping in our Camp Chef Outdoor Camp Oven [affiliate link]. I love this little oven, because it holds a 9×13 pan!
Make ahead at home, and then bake at 400 degrees for 40 minutes (covered with foil).
Seriously, this is our new favorite summer recipe–healthy, starch free, and full of the earth!
ENJOY!
Get the Recipe:
Summer Squash Casserole
Ingredients
- 2-3 medium zucchini, sliced 1/2 inch thick
- 1 medium yellow zucchini, sliced 1/2 inch thick
- Fresh cilantro or basil or dill, chopped (or all 3) – use a lot
- 3 cups cheese, we used Sharp Cheddar
- 1/2 cup pesto
- 1/2 large red onion, sliced
- 3 medium tomatoes, sliced
- Salt and pepper
Instructions
- Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper.
- Repeat above step, ending with sliced tomatoes on top.
- Place a large piece of foil over the pan to seal.
- Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).
- Remove foil; let sit for 10 minutes before serving.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Just want you to know, thank you for making the world a better place……….I too am a reluctant entertainer……..but in that you’ve stated that, I don’t feel alone, and I have checked my anxiety that I seem to think I have to have to throw a dinner party………
You have shared and given so much to all of us, and I am sincerely grateful. Sometimes I just whiz through and print your recipes, but I am looking forward to the time when I too will produce these incredible boards.
I’m from Salem and feel akin to you. Living in Lexington , Ky for over 20 years (horses).
Thank you – for the beautiful images and the serenity that you share in having people over. You have enriched all of our lives. ;)
xoxoxo
Can you clarify the cheese amount? I see it shows 1 cup per layer, so thinking it’s 2 cups total, but the ingredient list indicates 3 cups.
Recipe sounds great!
I am just now getting ready to make this and I have become quite good at my own measurements for just two people …….because of your instructions and pictures I will be okay.
Serving this with baked Salmon :)
I added 1/4 cup chopped mushrooms, 1 cup pesto instead of 3/4, shredded carrots, and an extra zucchini. Ended up slicing the squash and zucchini into little circles too. The casserole was pretty soupy, but had great flavor, so i Made some quinoa and scooped the casserole on top! It let you keep all that flavor from the “soupy” stuff in the bottom of the casserole dish. So good!
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Hi Sandy … looks like you have a beautiful family ?
I haven’t made this recipe yet, but l am this weekend. The person that was asking about putting eggplant in the recipe you might want slice it up lay it on a cookie sheet sprinkle salt over the pieces let sit for a while should take out most of the liquid .. Just an idea!! ?
Awesome! Thanks for sharing this tip! :)
Just in time for a ripening garden! Looks delish and can’t wait to try it.
Would,this be concidered glutin free? I’m having a brunch and I know one person who would appreciate gf dish. Thanks.
Yes it is, Diana!
Can you leave the cheese out? Or us there something that can be used instead?
Hi, Kimberly. I’ve never made it without cheese!
Have you ever added eggplant to this as well?
No, but eggplant will work! It will be a bit watery but great flavors!
This was a great dish. So yummy I used all 3 herbs “Superb”
YUM!!!! I love using squash as a replacement for noodles in lasagna…I love a good roasted vegetable lasagna!
Made this for dinner tonight, it was delicious. Thank you for posting
Just had a few questions. Total of 4 cups cheese;? (I only used 2) Bake at 400 or 350? (350 at the bottom of recipe). I covered it in foil to seal. It was very soupy because of the veggies. Maybe just cover the top? Your thoughts? It was tasty.
2 cups of cheese, Mary Lynn. Mine turns out different every time depending on how many veggies, etc. I added to instructions to let sit for 10 minutes before serving. It does set up a bit!
Sandy, thanks for the reply. Will let it sit a bit longer next time. It was very tasty and we will be making it again next week.
4 cups cheese total? (2 cups x 2 layers)?
2 cups. 1 for each layer, Debbie. :)
Mmmm…this looks delicious, Sandy! :)
What a great way to use up summer garden veggies, I can almost taste it myself! A must make before summer ends.
As long as it has cheese in it I’m all over the squash casserole – I especially love this low (no) carb version!!!
YUM! GOing to make this for sure!!! sounds amazing.
Sandy – this sounds fantastic! I’ll be trying it out this weekend. Love the mix of ribbons and chunks of squash. Adding rotisserie chicken will really be a simple meal. Thanks for the inspiration.
This.looks.amaaaaaazing, Sandy! My mouth is open and ready.
*sorry that sounded gross.
Oh how amazing and delicious this looks, Sandy!!! I love squash and this is just great!!!
I’m loving the tomato topping!! The whole dish looks so fresh and delicious!
I have to tell my sister about this oven – her family camps often!