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Zucchini & Squash Casserole Recipe

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4.3 from 43 reviews

  • Author: Chef
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Zucchini & Squash Casserole is a creamy and comforting vegetable side dish featuring tender slices of zucchini and yellow squash baked with a savory mixture of cheeses, sour cream, and Italian seasoning, topped with a golden breadcrumb crust. This easy and flavorful casserole is perfect for family dinners, potlucks, and pairs wonderfully with chicken, beef, fish, or grilled dishes.

Ingredients

Vegetables

  • 3 cups zucchini, thinly sliced
  • 3 cups yellow squash, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced

Dairy & Cheese

  • 2 tablespoons butter
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated Parmesan cheese

Seasonings & Toppings

  • 1 cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the oven and baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
  2. Slice vegetables: Thinly slice the zucchini and yellow squash evenly for uniform cooking. Slice the onion and mince the garlic finely.
  3. Sauté vegetables: In a large skillet, melt butter over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.
  4. Cook squash slightly: Add the zucchini and yellow squash to the skillet, cooking just until they begin to soften, about 5 minutes. Avoid overcooking to reduce excess moisture in the casserole.
  5. Mix the creamy base: In a mixing bowl, combine sour cream, softened cream cheese, shredded cheddar cheese, grated Parmesan, Italian seasoning, salt, and black pepper. Mix well until smooth and creamy.
  6. Combine vegetables and cream mixture: Add the cooked vegetables to the bowl, gently folding them into the creamy mixture until evenly coated.
  7. Transfer to baking dish: Pour and spread the vegetable and cheese mixture evenly into the prepared baking dish.
  8. Add breadcrumb topping: Sprinkle the breadcrumbs evenly across the top of the casserole for a crispy golden crust.
  9. Bake: Bake in the preheated oven for about 30-35 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
  10. Rest and garnish: Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness.

Notes

  • You can add cooked bacon, sausage, or shredded chicken to make this casserole heartier.
  • For different cheeses, substitute mozzarella or Monterey Jack for cheddar.
  • Fresh herbs like basil or thyme can be added for extra flavor.
  • Mix Parmesan into the breadcrumbs for added savory crunch.
  • Store leftovers in an airtight container refrigerated up to 4 days.
  • Reheat leftovers in the oven for best texture or microwave individual portions.
  • The casserole can be assembled ahead and refrigerated before baking; allow extra bake time if baking cold.
  • To reduce moisture, avoid overcooking squash before baking and drain any excess liquid if needed.
  • Freeze is possible but may alter texture; thaw completely before reheating.
  • For dairy-free versions, use non-dairy cream sauces and nutritional yeast instead of cheese.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/zucchini-and-squash-casserole-recipe/