Zucchini, Potato, and Squash Casserole

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time60minutes
Passive Time
Nutrition Facts
Zucchini, Potato, and Squash Casserole
Amount Per Serving
Calories 270 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 948mg 40%
Potassium 269mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 4%
Vitamin C 23%
Calcium 55%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

This is my husband’s absolute favorite dish! If it were up to him, we would have it every other night.

It is super simple to make and is great as a main or side dish. Zucchini & Crooked Neck (Summer) Squash vary in size so the best way to tell if you have enough, or too much, is to make sure each layer completely lines the casserole dish.



  • 2 Tbl. olive oil
  • 3 medium zucchini, sliced
  • 4 medium potatoes sliced
  • 1 small White Onion, diced
  • 3 medium crooked neck squash, sliced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 cup Follow Your Heart Vegan Parmesan Shreds


  1. Heat oven to 350 degrees. Prepare a 9 x 13" casserole dish with olive oil spray. Slice zucchini, potatoes, and squash and dice the onion.
  2. In a small bowl, combine the salt, black pepper, garlic powder, and onion powder.
  3. Starting with the sliced zucchini, line the first layer of the prepared casserole dish. Drizzle with 1/2 Tbl. of the olive oil and top with 1/4 of the salt, black pepper, garlic powder, and onion powder mixture.
  4. Continue the layers with the potatoes, onion, and squash. Repeating each layer with a 1/2 Tbl. of olive oil and 1/4 of the salt, black pepper, garlic powder, and onion powder mixture.
  5. Cover the casserole and bake at 350 degrees for 75 minutes, testing for doneness at 60 minutes. If the veggies are not fork-tender, cook a little longer.
  6. Remove from oven and sprinkle with the Follow Your Heart Vegan Parmesan Shreds. Recover and let sit for 10 minutes before serving.
  7. Optional: Top with a sprinkling of oregano and fresh basil leaves.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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