• Kelly King

Summer Squash Casserole

Have you noticed summer squash overflowing in your local grocery store, local farms or even your own personal garden? During the summer months, this vegetable grows wild, making it the perfect addition to your recipes. Using produce that is in season is an easy and affordable way to get nutrients into each meal. This casserole is the perfect summer meal prep.

Add any other vegetable you like; maybe you have something about to go bad in your fridge, or you want to use other summer season produce (like zucchini, tomato, peppers). I sued spinach and onions because it is what I had on hand and thought would pair nicely. I also made my own breadcrumbs using crackers that were all broken up and really on their last leg (recipe below).

Scroll down for the recipe card. Remember to tag me if you try this, can't wait to see your versions!


  • 2 medium summer squash

  • 2 cups spinach

  • 1 small onion or 1/2 a medium/large onion. Diced

  • 1/3 cup cream cheese of choice - I use vegan scallion cream cheese from Miyokos

  • handful shredded Parmesan cheese

  • 1 TBS minced garlic

  • 1 tsp onion powder

  • 1 tsp salt - I used Redmond's Real Salt

  • olive oil for greasing

  • breadcrumbs of choice - I make my own (below). Enough to sprinkle over the entire top of the dish

Homemade Breadcrumbs:

  • A handful of crackers of choice - I use Simple Mills grain-free varieties

  • 1/2 TBS Italian seasoning

  • Blended together


  • Preheat oven to 375 degrees

  • Wash and peel the squash (optional for peeling). Pat dry.

  • Cut summer squash into either discs or long lasagna style pieces. I used discs. 

  • Using a glass 8x8 dish...

  • Grease dish using olive oil or butter

  • Lay down the first layer of summer squash, covering the entire bottom of the dish. It is OK to have spaces.

  • Top with 1 cup of spinach and 1/2 of the diced onions. Then, add the cream cheese, plopping spoonfuls throughout the layer.

  • Sprinkle the minced garlic, the salt and the onion powder.

  • Layer the second layer of squash. Add 1 cup spinach and remaining onions. Finally, top with breadcrumbs and the Parmesan cheese.

  • Bake for 35-40 minutes.

List of brand/tool recommendations HERE.

Layer 1 Layer 2

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Kelly Elizabeth King Integrative Health Coach Based in Boston, MA

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