Easy Zucchini and Squash Casserole

This Zucchini and Squash Casserole is the perfect way to turn fresh summer vegetables into a comforting and delicious dish. Featuring tender slices of zucchini and yellow squash layered with a creamy sauce, topped with crispy breadcrumbs and melted cheese, this casserole makes a delightful side or light main course.

It’s simple, colorful, and full of garden-fresh flavor — ideal for family dinners, potlucks, or holiday meals. With minimal prep and wholesome ingredients, this recipe celebrates the best of summer produce in the most satisfying way.

What Is Zucchini and Squash Casserole?

Zucchini and Squash Casserole is a baked dish that combines sliced zucchini and yellow squash with cheese, herbs, and a light sauce. It’s typically topped with breadcrumbs or crushed crackers to add a golden, crispy finish. The result is a creamy, tender, and flavorful casserole that pairs perfectly with grilled meats, roasted chicken, or can be enjoyed on its own as a vegetarian main.

Reasons to Try Zucchini and Squash Casserole

• Perfect for summer produce – Uses fresh zucchini and squash when they’re in season.
• Comforting yet healthy – A cheesy, creamy dish that’s still loaded with vegetables.
• Family-friendly – Loved by both kids and adults for its mild flavor and soft texture.
• Simple preparation – Ready in less than an hour with easy-to-find ingredients.
• Customizable – Add your favorite cheese, herbs, or even protein for variety.

Ingredients Needed to Make Zucchini and Squash Casserole

• 2 medium zucchinis, sliced into thin rounds
• 2 medium yellow squashes, sliced into thin rounds
• 1 small onion, finely chopped
• 2 tablespoons olive oil or butter
• 1 cup shredded cheddar cheese (or mozzarella)
• ½ cup grated Parmesan cheese
• ½ cup sour cream or Greek yogurt
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme or Italian seasoning
• Salt and black pepper to taste
• ½ cup breadcrumbs or crushed Ritz crackers
• 1 tablespoon melted butter (for topping)
• Fresh parsley, for garnish

Instructions to Prepare Zucchini and Squash Casserole

Step 1: Preheat and prep the vegetables

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish. Slice zucchini and squash evenly and pat them dry with a paper towel to remove excess moisture.

Step 2: Sauté the vegetables

In a skillet, heat olive oil or butter over medium heat. Add onions, zucchini, and squash, and cook for 5–7 minutes until just tender. Season with salt, pepper, and garlic powder. Remove from heat and let cool slightly.

Step 3: Combine the creamy mixture

In a bowl, mix sour cream (or Greek yogurt), shredded cheddar, half the Parmesan cheese, and thyme. Stir until well combined, then gently fold in the sautéed vegetables.

Step 4: Assemble the casserole

Transfer the mixture to the greased baking dish. Spread evenly, then sprinkle the remaining Parmesan cheese on top.

Step 5: Add the crunchy topping

Combine breadcrumbs (or crushed crackers) with melted butter and sprinkle over the top for that perfect golden crust.

Step 6: Bake until bubbly

Bake for 25–30 minutes or until the top is golden brown and the casserole is bubbling around the edges.

Step 7: Garnish and serve

Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley and serve warm.

What Goes Well With Zucchini and Squash Casserole

• Grilled chicken – A perfect protein pairing for a light meal.
• Garlic bread – Great for soaking up the creamy sauce.
• Baked salmon – Adds a rich, flavorful contrast.
• Herb rice pilaf – Complements the casserole’s delicate taste.
• Fresh garden salad – Keeps the meal bright and refreshing.

Key Tips for Making Zucchini and Squash Casserole

• Pat vegetables dry – Helps avoid a watery casserole.
• Use even slices – Ensures everything cooks evenly.
• Mix cheeses – Combine cheddar and Parmesan for depth of flavor.
• Don’t overcook – Bake until tender but still slightly firm.
• Top just before baking – Keeps the crust crisp and golden.
• Add herbs – Fresh thyme or basil enhances the aroma.

Creative Variations of Zucchini and Squash Casserole

• Keto version – Skip the breadcrumbs and add extra cheese.
• Protein boost – Mix in cooked chicken or turkey sausage.
• Spicy twist – Add crushed red pepper or jalapeños.
• Creamier version – Stir in a few tablespoons of cream cheese.
• Mediterranean style – Add olives, sun-dried tomatoes, and feta cheese.

Storage Guidelines for Zucchini and Squash Casserole

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze portions – Cool completely, wrap tightly, and freeze for up to 2 months.
• Avoid freezing with topping – Add fresh breadcrumbs before reheating.
• Reheat before serving – Keeps the texture fresh and flavors vibrant.

Reheating Tips for Zucchini and Squash Casserole

• Oven method – Reheat at 350°F (175°C) for 15–20 minutes until warm.
• Air fryer method – Heat at 360°F (180°C) for 5–7 minutes for a crisp topping.
• Microwave method – Heat individual portions for 1–2 minutes (best for quick meals).

Nutritional Value (per serving):

• Calories: ~210
• Protein: 9 g
• Carbohydrates: 10 g
• Fat: 14 g
• Fiber: 2 g
• Sodium: 290 mg

FAQs

How do you keep zucchini and squash casserole from getting watery?

To prevent your casserole from becoming watery, slice the zucchini and squash evenly and sprinkle them lightly with salt. Let them sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels before cooking. Avoid overbaking, as that can cause the vegetables to release more water during baking.

Can I make zucchini and squash casserole ahead of time?

Yes, you can prepare the casserole in advance. Assemble it up to a day before baking, cover it tightly, and refrigerate. When ready to cook, let it sit at room temperature for 20 minutes, then bake as directed. This makes it ideal for meal prep or holiday gatherings.

What type of cheese works best for zucchini and squash casserole?

A blend of cheddar and Parmesan cheese works perfectly for this recipe. Cheddar gives it a creamy, rich texture, while Parmesan adds sharpness and a golden crust. You can also mix in mozzarella or Gruyère for a slightly milder, melty finish.

Can I freeze zucchini and squash casserole?

Yes, this casserole freezes well. Let it cool completely, then wrap it tightly with foil or store in an airtight container. Freeze for up to 2 months. For best results, thaw overnight in the fridge and reheat in the oven until hot and bubbly.

Final Words

This Easy Zucchini and Squash Casserole combines simplicity with comforting, home-cooked flavor. With tender vegetables, creamy cheese, and a crispy golden topping, it’s a dish that’s perfect for weeknights or gatherings. You can enjoy it as a side or make it the star of your table — wholesome, satisfying, and full of flavor from the first bite to the last.

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