Can use a vegan Parmesan cheese substitute.
*I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!
Expert Tips and Tricks
Use a mandoline. This gives you the most precise slices so they all cook at a similar rate.
Sprinkle a little salt to prevent to soggy mess. Let the salted squash sit, then blot dry. The salt releases excess moisture.
Try out Italian breadcrumbs. Since they're pre-seasoned, you will have to adjust the other seasoning ingredients.
Broil it at the end. This gives it a great crunchy topping.
Use all of one squash - If it's all you have, either use all zucchini or all yellow squash.
Meal Prep and Storage
To Prep-Ahead: Follow all directions but wait to bake until you're ready to serve. Cover tightly with foil and refrigerate for up to 2 days. Bring to room temperature and bake according to directions.
To Store: If there happen to be leftovers, store in an airtight container in the refrigerator.
To Reheat: Preheat your oven to 300°. In an oven-proof dish bake for 10-12 minutes or until heated through. You can also broil the casserole again for 1-2 minutes to bring back some of that crunchy topping.