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!
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.
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!
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
- 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.