Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

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Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

Happy August!

There are two types of recipes that I get requests for the most. First, it’s “easy, quick weeknight recipes” and second, it’s “dishes I can bring to a potluck.”

This recipe satisfies the second request! If you’re looking to bring a side dish to a BBQ or potluck or even just want to make something easy to share, this casserole is it!

It’s almost like a gratin, and the little chip slices are made with the Inspiralizer. You can see how to do that exactly, here.

Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

I used yellow squash and zucchini to make this gratin, to truly use up all of that summer squash! The squash cooks and softens, releasing a bit of moisture into the casserole dish, making a warm sauce once it melts with the Parmesan cheese.

The gluten-free breadcrumbs are really the star of the show here. If you haven’t made them yet, let this be your inspiration. I even have a video on how to make them! They save well in the fridge, too – so you can totally make a big batch and use them all week.

Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

Now, onto other matters. It’s officially August!

Starting today, I’ll be posting only three times a week, instead of four times a week. I’m decreasing the posts and preparing the next few months for my leave. I’ll be posting Sunday, Monday, and Wednesdays!

You can also find new posts on inspiralizedali (I post twice a week there), if you’re looking for some more lifestyle content.

Thanks for your understanding, as always!

The Inspiralizer is Back in Stock!

The Inspiralizer is back in stock and to celebrate, we’re having a 2-day sale! The Inspiralizer will be $34.95 (originally $49.95) for the next 2 days, until 11:59pm EST on 8/3!

Grab the Inspiralizer here!


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 2 medium zucchini
  • 2 medium yellow squash
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 tablespoons grated Parmesan cheese
  • For the breadcrumbs:
  • 2 tablespoons almond meal
  • 1/8 teaspoon dried oregano flakes
  • 1/8 teaspoon dried basil flakes
  • 1/8 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon water


  • Preheat the oven to 350 degrees.
  • Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and mix together. Add in the water and use your hands to form a dough – it should end up in a ball. Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl.
  • Slice the zucchinis and yellow squashes halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip-slices.
  • Grease a baking dish with cooking spray. Lay the zucchini in an even layer. Top with yellow squash. Top with zucchini. Top with yellow squash. Then, top with zucchini. Keep going until all your squash is used. Sprinkle over with the prepared breadcrumbs. Drizzle over with olive oil and season with salt and pepper.
  • Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and immediately sprinkle with Parmesan cheese. Serve.


Per serving (1 out of 6) - Calories: 108, Fat: 9g, Saturated Fat: 1g, Carbs: 7g, Fiber: 2g, Sugars: 5g, Protein: 3g, Sodium: 16mg

Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

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Liz says:
Hi! Looks Devine! Is the recipe supposed to have Parmesan cheese in it? You say the squash melts with the Parmesan to make a sauce, but I don't see it listed anywhere else in the recipe. Thanks!!!
Ali Maffucci says:
The recipe has been updated!
Robyn says:
Could I use nutritional yeast instead of the parm? Can't wait to make it!
nieves says:
Why do not you sell inspiralized in spain?
Michele says:
I made this for dinner tonight with a pound of Italian sausage and a tablespoon of fennel seeds. It was excellent! My whole family loved it. Will make again. Great way to enjoy all that beautiful zucchini in our garden with a nice Italian flair! Thanks for the recipe!
lvsazf says:
Thank you for sharing. It looks delicious!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.