Italian Squash Casserole – a simple, healthy Italian dish that can be served as either a main dish or a side dish. It has all of the flavors that you expect from an Italian dish, minus all of the calories.
This Italian squash casserole is one of my go to, simple recipes in the summer, it is so easy to make and packs a whole lot of flavor. I usually make it as a side dish to serve along side various cuts of meats, but it actually makes a really amazing main dish as well. Unfortunately, I don’t serve it as a main dish as often as I would like because I live with a house full of men who insist on meat being served at every meal.
Italian Squash Casserole
Zucchini: The word zucchini comes from the Italian word for squash, “zucca”. This summer squash has a slight sweetness to it, with a bit of a floral note and the inside texture is somewhat spongy. The most flavorful zucchini are the ones that are small to medium sized. A few interesting facts to know, a whole, medium-sized zucchini contains more potassium than a banana, contains only 25 calories, is low in sodium, contains no saturated fat, and is cholesterol free.
Yellow Squash: Yellow squash is similar in flavor and texture to zucchini, however it does look a little different. Obviously, the color is different, but the shape is also different. Yellow squash has a bulb like bottom that tapers towards the neck.
Marinara Sauce: You can purchase marinara sauce for this recipe or you can make your own. I like making it myself, it’s super easy to do, it’s economical and tastes much better. The homemade marinara sauce actually makes this dish taste a lot better and it’s less watery.
- 2 cups zucchini, sliced ¼"
- 2 cups yellow squash, sliced ¼"
- 1 medium onion, sliced ¼"
- 3 cups marinara sauce
- 1 cup mozzarella cheese
- Preheat oven to 350°.
- To remove excess moisture, place squash and onions on layers of paper towel, sprinkle with salt and cover with a few more layers of paper towel. Allow the paper towel absorb the moisture for 5-10 minutes.
- Place squash and onion in a 9x9" baking dish, pour marinara sauce over the top and cover with tin foil. Bake for 20 minutes
- Remove foil, add cheese and bake an additional 10 minutes.
- Remove from oven and allow to sit uncovered for 5 minutes before serving
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Helen at the Lazy Gastronome says
This looks deliciously simple!! My kind of recipe. Thanks for sharing at the What’s for Dinner party – hope to see you next week too. In the mean time, have a fabulous week!
This is one of my most requested potluck dishes.
I love your site & recipes !
Lee MacArthur says
Thank you for sharing this. I need to try it tonight for dinner.
Thank you for sharing this delicious and healthy recipe!
Jenny walters says
I love these sort of recipes straight but full of healthy flavours.So tasty.Thanks so much for sharing with #FiestaFriday
April J Harris says
What a wonderful casserole, full of flavour and great for using up all those fabulous zucchini and summer squash we get this time of year! Scheduling to pin, and featuring this post at the Hearth and Soul Link Party this week. Thank you so much for sharing it, Robin. Hope to ‘see’ you at the party again this week. Have a lovely week ahead!
Thank you so much for the feature and the pin. You will definitely see me at this weeks party.
Miz Helen says
Your Italian Squash Casserole looks awesome! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week!
Thank you Miz Helen, I hope you enjoy it!
This looks both healthy and delicious going to pin it. Happy Fall, Kippi
It’s definitely both!!!
I love these types of casseroles – healthy and tasty.
Stop by Thursday Favorite Things since you are being featured.