Garden Zucchini Squash Casserole 🌱 Fresh zucchini, yellow squash, and ripe red tomatoes topped with toasted Italian breadcrumbs create this easy, healthy & colorfully delicious dish! GF and oil-free options.

PREP TIME15minutes mins

COOK TIME30minutes mins

COURSEDinner, Main Course

CUISINEAmerican, French, Vegan




  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cup
  • Parchment paper
  • aluminum foil
  • medium ovenproof baking dish


  • 2-3 medium zucchini washed & sliced ⅓” thick rounds
  • 2-3 medium yellow squash washed & sliced ⅓” thick rounds
  • 3-4 medium tomatoes washed & sliced ⅓” thick rounds
  • 2 tbsp olive oil oil free option – replace oil with 3+ tablespoon vegetable broth
  • 1 tsp Italian seasoning
  • 2 tsp sea salt coarse
  • 1/2 tsp black pepper freshly ground
  • 1/2 C breadcrumbs Italian Panko style (use gluten-free if needed)
  • 3 tbsp vegan parmesan grated or homemade
  • 2 tbsp basil fresh – chopped


  • Preheat oven to 400°
  • Coat bottom of baking dish with a small amount of olive oil
  • Stack zucchini, yellow squash, and tomato slices on end (staggering in order) in rows, filling the pan.
  • Sprinkle veggies with Italian seasoning, salt and pepper
  • Drizzle remaining olive oil over top of veggies
  • Sprinkle breadcrumbs and grated vegan parmesan over all
  • Cover with parchment and foil (layer parchment between food and foil)
  • Bake at 400° for 20 minutes covered
  • Uncover and continue baking for 10 minutes or until breadcrumbs are golden brown and juices are bubbling in bottom of pan.
  • Remove from oven. Allow casserole to sit for 5 – 10 minutes. Sprinkle with chopped basil before serving.


🥕Depending on the size of your veggies, you might need to use a larger pan.

🥕Adjust the amount of olive oil as needed.

🥕Oil- free option If you prefer not to use oil, drizzle 3 or more tablespoons vegetable broth over veggies to add moisture. 

🥕Gluten free option Be sure to use gluten-free breadcrumbs

🥕If you don’t have Italian seasoned panko breadcrumbs, you can use plain breadcrumbs combined with 1 teaspoon Italian seasoning.

🥕If you don’t have parchment paper, I suggest tenting the foil over your casserole. I like to use parchment paper underneath foil when baking as I prefer my food not to come in contact with aluminum.  


Calories: 83kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 638mgPotassium: 383mgFiber: 2gSugar: 4gVitamin A: 663IUVitamin C: 24mgCalcium: 39mgIron: 1mg