This Easy Cheesy Zucchini Squash Casserole is a warm, comforting dish packed with fresh zucchini, creamy cheese, and a crisp topping. It’s a fun way to enjoy your veggies!
You can’t go wrong with cheese, right? I love how simple it is to throw together; just mix, bake, and enjoy! Perfect for any family dinner, and leftovers are even better!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These squash add a fresh flavor and great texture. If they’re not in season, feel free to substitute with eggplant or even frozen mixed vegetables.
Cheese: Cheddar and mozzarella bring creaminess and flavor. For a twist, try using pepper jack for some heat or goat cheese for a tangy taste.
Sour Cream and Mayonnaise: They make the casserole rich and creamy. If you want a lighter option, Greek yogurt works well instead! You can also skip the mayo altogether and use more sour cream.
Breadcrumbs: Panko gives a nice crunch. If you’re looking for a gluten-free option, use crushed gluten-free crackers or almond flour.
Eggs: They help bind everything together. If you’re avoiding eggs, a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) can act as a substitute.
How Do I Nail the Blanching Process?
Blanching the zucchini and yellow squash is a useful technique to soften them slightly before baking. This ensures they cook evenly and don’t release too much water into your casserole.
- Bring a large pot of salted water to a boil.
- Add the squash slices and blanch for 2-3 minutes until just tender.
- Immediately drain them and give a gentle rinse under cold water to stop the cooking.
- Pat them dry to remove excess moisture before mixing them with the other ingredients.
This simple step can make a big difference in your casserole’s final texture! Enjoy making your dish!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese Mixture:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Binder Ingredients:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs
Crunchy Topping:
- 1 cup breadcrumbs (preferably panko for crispiness)
- 2 tablespoons olive oil or melted butter (for topping)
Seasonings:
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning or dried basil (optional)
For Garnish:
- Fresh parsley or chives for garnish (optional)
Time Needed:
This delicious casserole requires about 15 minutes for preparation and 35-40 minutes for baking, totaling around 55-60 minutes. Enjoy a little waiting time while it bakes, and get ready for a mouthwatering dish!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with cooking spray or a little olive oil to prevent sticking.
2. Blanch the Squash:
Bring a large pot of water to a boil. Add the sliced zucchini and yellow squash and blanch them for about 2-3 minutes, just until they are slightly tender. Drain them in a colander and pat them dry with paper towels to get rid of extra moisture. This helps keep your casserole from getting too watery!
3. Mix Veggies and Aromatics:
In a large mixing bowl, combine your blanched zucchini and yellow squash with the chopped onion and minced garlic. Give this a good stir so everything is mixed together.
4. Create the Creamy Cheese Mixture:
In another bowl, whisk together the sour cream, mayonnaise, and eggs. Then mix in the cheddar cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and Italian seasoning (if you’re using it). This will be the creamy and delicious base that holds everything together.
5. Combine Everything:
Pour the creamy cheese mixture over the vegetable mixture. Toss gently until all the veggies are coated with that cheesy goodness!
6. Spread in the Baking Dish:
Transfer the vegetable and cheese mixture into the greased baking dish, spreading it out evenly so it bakes nicely.
7. Add the Crunchy Topping:
In a small bowl, mix the breadcrumbs with olive oil or melted butter until they are evenly coated. Sprinkle this mixture evenly over the top of your casserole. This will become a crispy, golden topping!
8. Bake the Casserole:
Place the casserole in the preheated oven and bake uncovered for 35-40 minutes, or until the top is golden brown and bubbly. The smell will be amazing!
9. Cool and Serve:
Once it’s done baking, remove the casserole from the oven and let it cool for about 5 minutes. This helps it set a little for easier serving.
10. Garnish and Enjoy:
If you like, garnish with fresh parsley or chives for a pop of color. Serve warm and enjoy this cheesy, veggie-filled delight!
This casserole pairs perfectly with grilled chicken, fish, or a fresh salad for a complete, satisfying meal. Enjoy!
FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Use Other Vegetables in This Recipe?
Absolutely! You can swap the zucchini and yellow squash for other vegetables like eggplant, spinach, or bell peppers. Just keep in mind that different veggies may require slight adjustments in cooking time.
How Do I Make This Recipe Gluten-Free?
To make this casserole gluten-free, simply use gluten-free breadcrumbs instead of regular ones. You can also pulse some gluten-free crackers into crumbs if you can’t find gluten-free breadcrumbs!
Can I Prepare This Casserole Ahead of Time?
Yes, you can prepare the casserole up to the baking step! Just cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven—add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or bake it in the oven until heated through. It can also be frozen; simply allow it to cool completely before freezing and store for up to 2 months!
Feel free to reach out if you have any other questions about this delicious dish! Enjoy your cooking!
