This Cheesy Zucchini Squash Casserole is a warm and tasty dish that’s simple to make. With fresh zucchini, gooey cheese, and a crunchy topping, it’s a crowd-pleaser!
I love how the melted cheese makes every bite feel like a hug. Perfect as a side or a light meal! You might even find yourself going back for more. Who can resist cheesy goodness? 🧀
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars of the dish! If you find one in short supply, you can use more of the other or even mix in some thinly sliced bell peppers for added flavor.
Cheddar and Mozzarella Cheese: Cheddar brings great flavor, while mozzarella adds that melty texture. If you want something different, try gouda for a smoky touch or pepper jack for some heat.
Sour Cream: This adds creaminess and balances the flavors. Plain Greek yogurt can be a healthy substitute, giving you a similar tang and texture.
Breadcrumbs: Panko breadcrumbs are lighter and extra crispy, perfect for topping. Regular breadcrumbs work too! For a gluten-free option, use crushed gluten-free crackers or almond meal.
How Do I Ensure the Zucchini Doesn’t Make My Casserole Soggy?
Getting rid of excess moisture is key! Before cooking, slice the zucchini and squash, then sprinkle with salt. Let them sit for about 15-20 minutes to draw out moisture. Pat them dry with a paper towel before sautéing. This technique will keep your casserole from getting too watery.
- Slice veggies, sprinkle with salt and let sit.
- Pat dry before adding to the skillet.
Take your time when sautéing the onions and garlic to develop their flavors, and don’t rush the baking! Let the casserole rest after cooking for perfect serving.
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchini, sliced
- 4 medium yellow squash, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 2 large eggs
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1 cup breadcrumbs (preferably panko)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30-40 minutes to bake. After baking, let the casserole rest for about 5-10 minutes before serving. So, you’ll be enjoying your delicious dish in about an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start off by preheating your oven to 350°F (175°C). Take a moment to lightly grease a 9×13-inch baking dish so your casserole doesn’t stick.
2. Sauté the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and sautĂ© until it’s translucent, which takes about 3-4 minutes. Now, toss in the minced garlic and let it cook for another 30 seconds—we want to release that yummy fragrance!
3. Cook the Zucchini and Squash:
Add the sliced zucchini and yellow squash to the skillet. Stir everything together and cook until the veggies start to soften, which should take about 5-7 minutes. Season with salt, pepper, and Italian seasoning. Once they’re cooked, remove the skillet from heat and let the mixture cool slightly.
4. Prepare the Cheese Mixture:
In a large mixing bowl, whisk together 1 cup of sour cream and the 2 large eggs until everything is smooth. Next, stir in the shredded cheddar, mozzarella, and half of the grated Parmesan cheese.
5. Combine Everything:
Gently add the cooled vegetable mixture to the cheese and sour cream mixture, stirring carefully until combined. Pour this delightful mixture into your prepared baking dish, spreading it out evenly.
6. Add the Crunchy Topping:
In a small bowl, mix together the breadcrumbs with the remaining Parmesan cheese. Now, sprinkle this crumbly mixture evenly over the casserole—this will make for a tasty, golden topping!
7. Bake:
Pop your casserole in the oven and bake for 30-40 minutes, until it’s bubbly and the top is just golden brown. The whole kitchen will smell amazing!
8. Cool and Serve:
Once it’s out of the oven, let your casserole rest for about 5-10 minutes. This will help everything set. Before serving, feel free to garnish with some fresh chopped parsley or chives for a lovely touch!
Enjoy your comforting and cheesy zucchini squash casserole with friends and family, and watch them go back for seconds!
FAQ for Cheesy Zucchini Squash Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! While zucchini and yellow squash are the main ingredients, you can mix in veggies like bell peppers, mushrooms, or even spinach. Just be sure to adjust the cooking time for any firmer vegetables to ensure they are tender before you bake the casserole.
Can I Make This Casserole Ahead of Time?
Yes, you can! Prepare the casserole as directed, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time, as it will be cold from the fridge.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or reheat it in the oven at 350°F (175°C) until heated through.
Can I Make This Gluten-Free?
Definitely! Substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This will keep the crunchy topping while making the dish suitable for gluten-sensitive diets.
