This Cheesy Zucchini Squash Casserole is a warm and comforting dish that’s packed with tasty veggies! It’s filled with zucchini and summer squash, combined with cheese for a creamy finish.
The best part? It’s so easy to make—just slice, mix, and bake! I love serving it with a side salad for a colorful meal. And let’s be honest, who can say no to all that cheese? 🧀
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of your casserole! Keep them fresh and firm for the best flavor. If you can’t find them, try using eggplant or bell peppers instead. They bring a nice texture too!
Cheese: Cheddar is great for flavor, but you can also use Monterey Jack for a milder taste or Gruyère for a bit of nuttiness. Mozzarella adds a lovely stretch if you want that extra creaminess!
Sour Cream and Mayonnaise: If you’re avoiding dairy, consider plain Greek yogurt as a healthier substitute for a similar tangy flavor. Just remember to adjust the quantity to your taste!
Breadcrumbs: Seasoned breadcrumbs give a nice crunch! If you want a gluten-free option, try crushed gluten-free crackers or oats. You could also skip them for a lighter version.
How Do I Get the Zucchini Just Right?
Getting the zucchini and squash perfectly cooked is key for texture. Start by sautéing your onions and garlic to soften the flavor, then add the sliced zucchini and squash. Make sure to cook them just until slightly tender—about 5-7 minutes. Overcooking can lead to watery casserole. Letting them cool slightly before mixing with the other ingredients helps them hold their shape.
- Sauté onions and garlic until translucent, then add zucchini and squash.
- Keep the heat on medium and stir occasionally to cook through without overcooking.
Taking these steps will ensure you’re working with deliciously tender veggies—perfect for a creamy casserole!
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, sliced
- 3 medium yellow summer squashes, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese:
- 2 cups shredded cheddar cheese (mix with mozzarella for extra creaminess)
- 1 cup grated Parmesan cheese
Binding Ingredients:
- 1 cup sour cream
- 3/4 cup mayonnaise
- 2 large eggs, beaten
Extras:
- 1 cup seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time to make this cheesy casserole is about 1 hour. You’ll need about 15 minutes for preparation, and then it will bake for 30-40 minutes. Perfect for a quick weekday dinner or a weekend gathering!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×13-inch baking dish to ensure your casserole doesn’t stick.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. This will give your casserole a delicious base flavor!
3. Cook the Zucchini and Squash:
Now, add the sliced zucchini and yellow squash to your skillet. Stir occasionally and cook them until they start to become tender, which should take about 5-7 minutes. Once they’re looking good, take them off the heat and let them cool slightly.
4. Mix the Binding Ingredients:
In a large bowl, combine your sour cream, mayonnaise, beaten eggs, salt, pepper, and dried thyme or Italian seasoning. This will create a creamy, flavorful base for your casserole.
5. Combine Everything:
Add the cooled vegetables, shredded cheddar cheese, and half of the grated Parmesan cheese into the bowl. Gently stir everything together until well combined.
6. Pour into the Baking Dish:
Transfer your mixture into the prepared baking dish and spread it out evenly. This ensures every bit of it bakes nicely!
7. Top with Breadcrumbs:
Sprinkle the seasoned breadcrumbs and the remaining Parmesan cheese on top of the casserole. This will give it a lovely crunchy topping when baked!
8. Bake It Up:
Place the dish in the preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the casserole is set, bubbly, and the top is golden brown.
9. Let It Rest:
Once out of the oven, allow the casserole to cool for about 5 minutes before serving. This little rest helps the layers hold together when you cut into it.
10. Serve & Enjoy:
Garnish with freshly chopped parsley for a pop of color and flavor. Enjoy your deliciously cheesy and veggie-packed casserole!
This casserole serves beautifully as a side dish or a light main course and is sure to be a hit at the dinner table!
FAQ: Cheesy Zucchini Squash Casserole
Can I Use Frozen Zucchini and Squash for This Recipe?
While fresh zucchini and squash are preferred for the best texture and flavor, you can use frozen if needed. Just make sure to thaw and drain the excess moisture before adding them to the casserole to avoid a watery dish.
How Can I Make This Dish Healthier?
To lighten up the casserole, you can reduce the amount of cheese or use low-fat versions of sour cream and mayonnaise. Additionally, replacing some of the creamy ingredients with pureed cauliflower can add bulk while lowering calories!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 2 days. Just bake it when you’re ready to serve, adding a few extra minutes to the baking time if baking from cold.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or microwave, covering with foil to keep it from drying out.
