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Cheesy Summer Squash and Zucchini Casserole

Cheesy summer squash and zucchini casserole is a Southern-style summer vegetable bake with tender squash, a creamy cheesy filling, and a golden cracker-crumb crust. This easy casserole side bakes until bubbly and set, with a crisp, buttery top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 medium zucchini Sliced into rounds.
Yellow squash
  • 3 medium yellow squash Sliced into rounds.
Onion
  • 1 medium onion Diced.
Butter
  • 2 tbsp butter For sautéing.
Eggs
  • 2 eggs Beaten.
Sour cream
  • 1 cup sour cream
Cream of chicken soup
  • 10.5 oz can (10.5 oz) cream of chicken soup
Cheddar cheese
  • 1.5 cup sharp cheddar cheese, shredded Divided. Measure as shredded before dividing.
Garlic powder
  • 1 tsp garlic powder
Salt and black pepper
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Ritz crackers
  • 1 cup Ritz crackers, crushed
Melted butter (topping)
  • 2 tbsp butter, melted For topping.

Equipment

  • 1 sheet pan

Method
 

Prepare and heat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Arrange the sliced zucchini and yellow squash, and dice the onion so everything is ready to cook quickly.
Sauté the vegetables
  1. Sauté the onion in butter over medium heat for 3 minutes.
  2. Add the zucchini and yellow squash and cook for 5–6 minutes until just tender.
  3. Drain any excess liquid from the sautéed squash mixture.
Mix the creamy filling
  1. Whisk the eggs, sour cream, cream of chicken soup, 1 cup cheddar, garlic powder, salt, and black pepper until combined.
  2. Fold the sautéed squash mixture into the creamy filling and spread it into the prepared baking dish.
  3. Top with the remaining cheddar.
Add the cracker crust
  1. Toss the crushed crackers with the melted butter.
  2. Scatter the buttery cracker crumbs over the top evenly.
Bake
  1. Bake for 35–40 minutes until bubbly and the cracker crust is golden.

Notes

Pro tip: slice the zucchini and yellow squash evenly (rounds of similar thickness) so they cook at the same rate and don’t leave the casserole watery. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the creamy filling can loosen after thawing. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the soup as directed.