Zucchini and squash casserole – easy, healthy and vegetarian! This one skillet wonder is a great option for meatless Monday (or any night of the week). Simply sauté diced veggies, add shredded cheddar cheese and seasonings, then bake for ten minutes. It’s that simple!
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INGREDIENTS FOR ZUCCHINI & SQUASH CASSEROLE:
- Extra virgin olive oil: for sautéing diced veggies.
- Zucchini, yellow squash & calabacita squash: if you can’t find calabacita squash at the store, substitute an additional zucchini or yellow squash (or any other variety of summer squash)!
- Shallots: shallots add delicious flavor to this dish! Any variety of onion will also work fine.
- Cauliflower rice: substitute cooked white or brown rice if you prefer.
- Black beans: delicious, velvety black beans add nice texture.
- Sweet corn: for a little crunch.
- Garlic, salt & pepper: some simple spices (feel free to experiment).
- Fresh parsley: adds a bright flavor and visual appeal!
A QUICK OVERVIEW – MAKING ZUCCHINI & SQUASH CASSEROLE:
Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!
- First, preheat your oven to 400°F.
- Measure olive oil into a large, oven safe skillet and place on medium heat.
- Dice zucchini & squash and add to the skillet. Sauté for 8-10 minutes.
- Dice shallots and mix into the skillet. Sauté for 2 more minutes.
- Add cauliflower rice, black beans, corn, half of your shredded cheese and spices. Gently mix everything together and then pat evenly into the skillet.
- Sprinkle remaining cheese on top of ingredients and bake for 10 minutes.
- Sprinkle fresh parsley on top of your casserole and allow it to cool.
- Plate and enjoy!
HANDY TIPS:
- If you don’t have an oven safe skillet, simply cook ingredients in a regular skillet and then transfer them to a casserole dish before baking. Also, consider adding an oven safe skillet to your collection. They’re super convenient and help cut down on dishes!
- For this recipe I use a 2 quart skillet (10 inches in diameter and 2 inches deep). Once all ingredients are added, the skillet is very full. Gently and carefully stir the ingredients together and they’ll begin to cook down a bit, so the skillet won’t be quite as full. You can also add cauliflower rice in shifts to help prevent overflow.
Zucchini & Squash Casserole
Zucchini and summer squash sautéed in an oven safe skillet. Add cauliflower rice, black beans, corn, cheese and spices! Sprinkle additional shredded cheddar cheese on top and bake for 10 minutes.
Servings: 5
Calories: 358kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium zucchini
- 1 medium yellow squash
- 2 small calabacita squash *or substitute additional zucchini/yellow squash or another variety of summer squash
- 2 shallots
- 4 cups cauliflower rice
- ½ cup black beans
- ½ cup sweet corn
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 3 cups shredded sharp cheddar cheese *divided in half
- ¼ cup chopped parsley
Instructions
- Preheat oven to 400°F.
- Measure olive oil into a large, oven safe skillet on the stove top and place on medium heat. (*tip: if you don't have an oven safe skillet, use a regular one and then transfer ingredients to a casserole dish before baking).
- Dice zucchini and squash and add to the skillet. Sauté for 8-10 minutes, stirring occasionally.
- Dice shallots and stir them into the zucchini & squash in the skillet. Continue to sauté for 2-3 more minutes.
- Add cauliflower rice, black beans, sweet corn, salt, pepper, garlic powder and half of your shredded cheddar. Gently stir all ingredients together until well combined. (*tip: if necessary, you can add cauliflower rice in shifts to help prevent overflow. As you stir it in, it'll cook down, giving you more space to work with).
- Pat ingredients evenly into the skillet and sprinkle remaining cheese on top.
- Transfer to the oven and bake for 10 minutes.
- While your casserole bakes, chop up your parsley.
- Remove skillet casserole from the oven and allow it to cool. Sprinkle with fresh, chopped parsley.
- Plate and enjoy!
Nutrition
Serving: 1/5th of recipe | Calories: 358kcal | Carbohydrates: 22g | Protein: 21.5g | Fat: 22.5g | Fiber: 4.5g | Sugar: 5g
MORE HEALTHY ONE POT MEAL IDEAS:
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Looks amazing! Can’t wait to give this a try and add to my WW recipes!
Thanks, Leslie! Hope you enjoy it as much as we do!!
This looks AMAZING!!! I’m going to have zuc & summer squash any day now!!
Whoohooo!!! It is the BEST way to use up a whole bunch of squash and zucchini!
I haven’t made this yet, but I’m hoping to try it soon. Can you used canned black beans?
Hi, Connie! Yes you can. Just drain and rinse them before adding. 🙂