zucchini and squash casserole recipe

Written ByJenny Smyth Posted on
zucchini and squash casserole recipe
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The Best zucchini and squash casserole recipe

I’ve been making this zucchini and squash casserole recipe for years, and it’s always a hit with my family. I first tried it at a potluck dinner, and I was amazed by how delicious it was.

The combination of the tender zucchini and squash with the creamy cheese and the crunchy breadcrumbs is just perfect. It’s one of those recipes that’s easy to make and always gets rave reviews.

Plus, it’s a great way to get my kids to eat their veggies – they love helping me in the kitchen and loading up their plates with this tasty dish. I’ve made it for family gatherings, potlucks, and even just a weeknight dinner.

It’s always a crowd-pleaser, and I’m happy to share the recipe with you so you can enjoy it too. As for where this recipe comes from, I’m not entirely sure – it seems to be a classic Southern dish, but I’ve also seen similar recipes from other parts of the country.

Either way, it’s a staple in our household and one that I’m happy to share with you.

Zucchini and Squash Casserole

Zucchini and Squash Casserole

4.5 from 1274 votes

A creamy, cheesy casserole featuring tender zucchini and yellow squash baked with a crunchy breadcrumb topping. This easy side dish is perfect for using up summer squash and pairs well with grilled meats or fish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a 9×13-inch baking dish with cooking spray or butter.
3Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
4Saute the sliced zucchini, yellow squash, and onion for 5 to 7 minutes until they begin to soften and release moisture, stirring occasionally.
5Add the minced garlic and cook for 1 minute until fragrant.
6Remove the skillet from heat and let the vegetables cool slightly for about 5 minutes.
7In a large mixing bowl, combine the shredded cheddar cheese, sour cream, mayonnaise, beaten egg, salt, pepper, and dried thyme.
8Stir until the mixture is smooth and well blended.
9Fold the cooked vegetables into the cheese mixture until evenly coated.
10Transfer the mixture to the prepared baking dish and spread it into an even layer.
11In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese until the crumbs are moistened.
12Sprinkle the topping evenly over the casserole.
13Bake for 25 to 30 minutes until the casserole is bubbly around the edges and the topping is golden brown.
14Let it rest for 5 minutes before serving to allow the layers to set.

🔧Equipment

Large skillet
9×13-inch baking dish
Mixing bowl
Small bowl
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For a lighter version, substitute Greek yogurt for sour cream and reduce the cheese by half. You can also add cooked ground turkey or crumbled bacon for extra protein.

Watch Video Of How Zucchini and Squash Casserole Works

This zucchini and squash casserole recipe is a staple in our household – it’s easy to make, delicious, and packed with nutrients.

Plus, it’s perfect for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner solution.

One thing I love about this recipe is that it stores well too – you can make it ahead of time and refrigerate or freeze for later use.

❓ Frequently Asked Questions About Zucchini and Squash Casserole

Q: What type of squash is best for this recipe?

This recipe works well with any type of summer squash, such as zucchini or yellow crookneck.

Q: Can I use frozen squash instead of fresh?

Yes, you can use frozen squash in place of fresh. Just thaw it first and pat dry with paper towels before using.

Q: How do I prevent the casserole from becoming too soggy?

To prevent sogginess, make sure to squeeze out as much moisture as possible from the grated squash before mixing it with the other ingredients.

Q: Can I make this recipe ahead of time?

Yes, you can make the casserole up to 24 hours in advance. Simply assemble all the ingredients except for the breadcrumbs and cheese, cover with plastic wrap or aluminum foil, and refrigerate until ready to bake.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven until hot and bubbly.

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