This Cheesy Zucchini Squash Casserole is a warm, comforting dish that brings together fresh zucchini, creamy cheese, and fluffy breadcrumbs. It’s a great way to sneak in some veggies!
Whenever I make this, my family can’t resist second servings. It’s like a veggie party in a pan! I love serving it with grilled chicken for a complete meal—yum!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of this casserole. If you can’t find these types, you can replace them with eggplant or even carrots for a different twist.
Cheddar & Mozzarella Cheese: I love the mix of sharp cheddar and creamy mozzarella for flavor and texture. If you’re looking for a lighter option, use reduced-fat versions. For a new flavor, try pepper jack or any favorite cheese!
Sour Cream: This adds creaminess and a slight tang. If you want a healthier alternative, Greek yogurt works great too. It’s just as creamy but packs more protein!
Breadcrumbs: I prefer using panko for a crunchier topping. Regular breadcrumbs also work fine. If you need a gluten-free option, use crushed gluten-free crackers or almond flour.
How Do I Make Sure Vegetables Are Perfectly Cooked?
The veggies should be tender yet not mushy. It’s key to sauté them just enough to soften without losing their shape. Here’s a simple way:
- Heat the skillet on medium and add olive oil.
- Sauté the onion and garlic first for fragrant flavors, about 3-4 minutes.
- Add zucchini and squash, cooking for 5-7 minutes. Stir occasionally so they cook evenly.
- Season while cooking to enhance the flavors!
Let them cool slightly before mixing with other ingredients; this helps retain their texture in the casserole.
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 medium zucchinis, thinly sliced
- 3 medium yellow squash, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole requires about 15 minutes of prep time and 30-35 minutes of baking time. So, in just about an hour, you can enjoy this comforting dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9×13 inch baking dish with olive oil or non-stick spray to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become softened and fragrant—this should take about 3-4 minutes. Then, toss in the sliced zucchini and yellow squash. Cook for about 5-7 minutes, stirring occasionally until the vegetables are slightly softened. Season them with salt, pepper, and dried Italian seasoning. Once done, remove from heat and let them cool slightly.
3. Mix the Cheesy Filling:
In a large bowl, whisk together the sour cream and eggs until smooth. Then, add the cooled vegetable mixture to the bowl, along with the cheddar cheese, mozzarella cheese, and half of the Parmesan cheese. Stir well to combine all the ingredients.
4. Assemble the Casserole:
Pour the cheesy vegetable mixture into the prepared baking dish, spreading it evenly. Next, sprinkle the breadcrumbs on top, followed by the remaining Parmesan cheese for an extra cheesy crust!
5. Bake and Serve:
Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly and the top is golden brown. Once baked, remove it from the oven and let it cool for about 5 minutes. Don’t forget to garnish with freshly chopped parsley before serving!
Enjoy this comforting, cheesy zucchini squash casserole as a hearty side or as a delicious main vegetable dish!
FAQ for Cheesy Zucchini Squash Casserole
Can I Use Different Vegetables?
Absolutely! You can substitute zucchini and yellow squash with other vegetables like eggplant, bell peppers, or even broccoli. Just make sure the vegetables are cut into similar sizes for even cooking.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole a day ahead. Combine all the ingredients and assemble it in the baking dish, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick option.
Can I Freeze This Casserole?
Yes, this casserole freezes well! Before baking, cover it tightly with plastic wrap and aluminum foil. When you’re ready to eat, thaw it in the fridge overnight and then bake as directed. It’s perfect for meal prepping!
