Healthy Summer Squash Casserole Recipe

Healthy Summer Squash Casserole is the perfect garden dump casserole, low-carb, full of herbs and lots of summer flavors! So good!

Summer Squash Casserole

Summertime vacations are the perfect time to reestablish contact with family and nature. For us, most recently, it also meant enjoying the bounty of our garden while on the road. (I’ve updated this post with new photography and an “easy to watch” video BELOW! :)

As we camped, or “glamped,” eventually we ended up at a beach on the Oregon coast (post to come), bringing along our harvested zucchini (both green and yellow) to make a healthy Summer Squash Casserole. 

Summer Squash Casserole

For our family, a summer vacation means gathering together (eating good food), exploring, enjoying the beautiful outdoors and a fire, and soaking in the slowed pace of our lives.

Which means driving up the coast from the California Redwoods–on our way to Pacific City, our final destination–we stopped and camped along the way at Sunset Bay, on the Oregon Coast.
Oregon CoastTwice I made a 9×13 pan full of layered veggies, chicken, herbs, and cheese, which I call Summer Squash Casserole.

Summer Squash Casserole

Summer Squash Casserole

Summer Squash Casserole

The casserole is not only pretty, it’s also so good for you!

Summer Squash Casserole

There’s really no right or wrong way to make this–it essentially uses sliced squash in place of pasta. Brilliant – and carb-free!

Summer Squash Casserole

One thing about camping (or “glamping“), at least for our family, is we just don’t feel the need to get to know our neighbors, or share food, like we would at home. It’s time to concentrate on each other and just relax and enjoy nature.

And we always love the fire!


It’s a magical time to sit, listen to nature, chat with the family, read, take naps and hikes, and then enjoy good food.

This year we used our new Camp Chef oven, layered the ingredients veggies, and baked the summer squash casserole covered with foil at 400, for 40 minutes.

Summer Squash Casserole

Seriously, this is our new favorite summer recipe. I could have eaten the entire pan myself, so healthy – starch free, and full of the earth!

Super easy and delicious make for the best summer meals!

What’s your favorite way to make a healthy summer squash casserole?

Summer Squash Casserole

Summer Squash Casserole

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 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)
  • 3/4 cup pesto
  • 1/2 large red onion, sliced
  • 3 medium tomatoes, sliced
  • Salt and pepper


  • Preheat oven to 400. Grease or spray a 9x13 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.

More camping recipes: Barbecue Spareribs, Easy Tin Foil Packets, Dutch Oven Buttery Breadsticks, Camping Chicken Noodle Soup.
Summer Squash Casserole








  1. 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!

  2. Oh how amazing and delicious this looks, Sandy!!! I love squash and this is just great!!!

  3. This.looks.amaaaaaazing, Sandy! My mouth is open and ready.

    *sorry that sounded gross.

  4. 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.

  5. YUM! GOing to make this for sure!!! sounds amazing.

  6. As long as it has cheese in it I’m all over the squash casserole – I especially love this low (no) carb version!!!

  7. What a great way to use up summer garden veggies, I can almost taste it myself! A must make before summer ends.

  8. Mmmm…this looks delicious, Sandy! :)

  9. 4 cups cheese total? (2 cups x 2 layers)?

  10. 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.

  11. Made this for dinner tonight, it was delicious. Thank you for posting

  12. YUM!!!! I love using squash as a replacement for noodles in lasagna…I love a good roasted vegetable lasagna!

  13. This was a great dish. So yummy I used all 3 herbs “Superb”

  14. Have you ever added eggplant to this as well?

  15. Can you leave the cheese out? Or us there something that can be used instead?

  16. Would,this be concidered glutin free? I’m having a brunch and I know one person who would appreciate gf dish. Thanks.

  17. Just in time for a ripening garden! Looks delish and can’t wait to try it.

  18. 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!! 🤔

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