Wellness + Nutrition

Mouth-friendly recipe: zucchini-squash casserole

When you sit down to make your grocery list, be sure to add two seasonal favorites — zucchini and yellow squash. No matter how you slice them, these easy-to-grow summer squashes blend well with herbs and cheese to create this gooey, savory dish. It’s a perfect entrée for those who love their veggies (and even those who don’t!). Or consider serving it as a colorful side to complement any summer meal.

Zucchini is rich in vitamin A, which helps protect your smile from oral cancer. 

Cheese neutralizes the acid from plaque and protects against cavities. 

Summer squash is considered a "pain-safe" food that won't trigger migraines. 


4 medium zucchini, chopped

2 medium yellow squash, chopped

½ yellow onion, chopped

⅔ cup shredded mozzarella cheese

½ cup shredded sharp cheddar cheese

1 teaspoon dried basil

Kosher salt and freshly ground pepper, to taste

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried oregano

½ cup grated Parmesan cheese


1. Preheat oven to 350 F.

2. Lightly grease a casserole dish with butter or nonstick cooking spray.

3. Combine zucchini, squash, onion, ½ cup mozzarella cheese, ¼ cup cheddar cheese and basil in a large bowl. Season mixture generously with salt and pepper. Stir in garlic powder, thyme and oregano.

4. Transfer mixture to prepared dish and bake for 25 to 30 minutes.

5. Remove casserole dish from oven and top with remaining mozzarella and cheddar cheeses. Sprinkle Parmesan cheese on top.

6. Return to oven and bake an additional 10 to 15 minutes or until cheese is golden and bubbly.

7. Remove from oven and let cool 5 minutes before serving.

8. Enjoy!