This Easy Cheesy Zucchini Squash Casserole is a warm and comforting dish packed with fresh zucchini and creamy cheese. It’s simple to make and perfect for family dinners!
Honestly, this casserole is a sneaky way to get those veggies in! I love the gooey cheese all melted on top. You’ll find yourself going back for seconds (or thirds)—trust me!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of the casserole! You can use any summer squash you have on hand. If you can’t find yellow squash, feel free to swap in more zucchini or even other vegetables like bell peppers for added color.
Cheese: This recipe calls for cheddar, mozzarella, and Parmesan for that cheesy goodness. If you’re looking for a lighter option, part-skim cheeses work well. You can swap in gouda or feta for a different flavor profile.
Mayonnaise or Sour Cream: Both work to bind and add creaminess. If you’re avoiding dairy, a vegan mayonnaise or cashew cream can do the trick. I personally love using sour cream for a nice tang!
Breadcrumbs: They provide a nice crunchy topping. If you prefer gluten-free, try gluten-free breadcrumbs or crushed cornflakes. You can also skip them altogether for a softer dish.
How Can I Make Sure My Casserole Stays Creamy?
To keep your casserole creamy, avoid overcooking the zucchini and squash. Here’s how:
- Cook the squash just until it’s slightly tender—this prevents it from getting mushy in the oven.
- Mix the creamy base (mayonnaise or sour cream, cheese, and milk) gently with the veggies. Overmixing can break down the veggies further.
- Let the casserole cool for a few minutes after baking. This helps it set up a bit and makes it easier to serve.
By following these steps, you’ll have a deliciously creamy zucchini squash casserole every time!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 4 cups zucchini, sliced (about 2 medium zucchini)
- 4 cups yellow squash, sliced (about 2 medium squash)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese & Cream:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise or sour cream
- 1/2 cup milk
Topping:
- 1/2 cup breadcrumbs (optional for topping)
Other Ingredients:
- 2 tablespoons olive oil or butter
- 1 teaspoon dried basil or Italian seasoning
- Salt and black pepper to taste
How Much Time Will You Need?
This delicious casserole takes about 10 minutes to prep and 30 minutes to bake. You’ll spend a bit of time chopping and cooking the veggies, mixing everything together, then just letting the oven do the work. Total time is roughly 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish to prevent sticking. This will ensure your casserole comes out perfectly and is easy to serve.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic; sauté until soft and translucent, which should take about 3-4 minutes. This step adds a lovely flavor to your casserole.
3. Cook the Squash:
Next, add the sliced zucchini and yellow squash to the skillet. Cook these veggies for about 5-7 minutes, stirring occasionally, until they’re slightly tender. Season them with salt, pepper, and the dried basil or Italian seasoning, making sure to mix it well.
4. Mix the Filling:
In a large mixing bowl, combine the sautéed vegetables with mayonnaise (or sour cream), milk, half of the cheddar cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir gently until everything is well combined and creamy.
5. Assemble the Casserole:
Pour the veggie mixture into the prepared casserole dish and spread it out evenly. This way, every bite will have plenty of delicious flavors!
6. Top with Cheese and Breadcrumbs:
Now, sprinkle the remaining cheddar, mozzarella, and Parmesan cheese evenly over the top. If you want a crispy topping, sprinkle breadcrumbs over this cheese layer.
7. Bake:
Pop the casserole in the oven and bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Your kitchen will smell amazing!
8. Cool and Serve:
Once out of the oven, let the casserole sit for 5-10 minutes before serving. This brief cooling time helps it firm up a bit, making it easier to slice and serve.
Enjoy this creamy, cheesy, and comforting zucchini squash casserole as a delicious side dish or a satisfying meatless main course!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While zucchini and yellow squash are the stars of this dish, you can substitute them with other vegetables like bell peppers, mushrooms, or even spinach for added flavor and nutrition. Just ensure the total volume remains the same for best results.
How Can I Make This Recipe Gluten-Free?
To make this casserole gluten-free, simply swap out the regular breadcrumbs for gluten-free breadcrumbs or omit them altogether. The casserole will still be creamy and delicious without the topping!
Can I Prepare This Casserole in Advance?
Yes! You can assemble the casserole a day ahead. Just cover it tightly with plastic wrap and refrigerate until ready to bake. You may need to extend the baking time by a few minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the microwave or oven until heated through. It may be helpful to add a splash of milk while reheating to maintain creaminess.
