This Easy Cheesy Zucchini Squash Casserole is a yummy way to enjoy those garden veggies! With layers of zucchini and a cheesy topping, it’s perfect for any meal.
I love how the cheese gets all melty and gooey. Trust me, your family will ask for seconds (or thirds)! It’s an easy way to eat your greens while feeling a little indulgent!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both add a lovely texture and mild flavor. You can swap in other summer squash if you’re in a pinch. Eggplant or even finely chopped spinach could work well if you’re looking for a change!
Cheese: The combination of cheddar and mozzarella brings a perfect stretchy texture. If you’re avoiding dairy, try using vegan cheese shreds, or make a nut-based cheese sauce for a dairy-free version!
Sour Cream or Greek Yogurt: Both add creaminess and tang. You can use cottage cheese for a lighter option, or some non-dairy yogurt if you’d like to keep it vegan.
Breadcrumbs: Adding breadcrumbs gives a nice crunch on top. If you don’t have breadcrumbs on hand, crushed crackers or panko can be great alternatives for that crispy finish.
How to Make Sure Your Casserole Isn’t Watery?
One common issue with zucchini dishes is excess moisture. To tackle this, it’s best to salt your sliced zucchini and yellow squash first. Let them sit for about 10 minutes, then pat them dry with a paper towel. This will help remove some of the water they release during cooking!
- Slice zucchini and yellow squash, sprinkle with salt, and let stand for 10 minutes.
- Pat them dry before adding to your casserole mix.
- This small step helps achieve a creamier, less watery end result!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs or oregano (optional)
- Fresh parsley or chives for garnish (optional)
Optional Topping:
- 1/2 cup breadcrumbs (for a crispy topping)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and 30–35 minutes to bake. In total, you should set aside about 50 minutes, but most of that time is waiting for it to bake!
Step-by-Step Instructions:
1. Preheat the Oven:
First, you want to get your oven ready. Preheat it to 350°F (175°C). While the oven heats up, grease a 9×13 inch baking dish with a bit of olive oil or cooking spray. This helps the casserole not stick.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until they’re soft and smell fragrant. Then, toss in the sliced zucchini and yellow squash. Cook these for another 5 minutes, stirring occasionally, until they’re slightly tender. Don’t forget to sprinkle some salt, pepper, and Italian herbs for flavor!
3. Mix the Casserole Base:
In a large bowl, whisk together the eggs and sour cream (or Greek yogurt) until it’s nice and smooth. This is where the creaminess comes from!
4. Combine the Ingredients:
Then, add the sautéed vegetables to the egg mixture, along with half of the cheddar, mozzarella, and Parmesan cheeses. Stir everything together until mixed well.
5. Fill the Baking Dish:
Pour the mixture into your greased baking dish and spread it out evenly. This is where the magic begins!
6. Add the Toppings:
Now, sprinkle the remaining cheese on top. If you want a crispy crust, you can also sprinkle breadcrumbs over it. Just a little bit adds a nice crunch!
7. Bake:
Pop the casserole in the oven and bake it uncovered for 30–35 minutes. You’ll know it’s ready when it’s bubbly and the top is golden brown.
8. Let It Cool:
Once it’s done baking, take it out of the oven and let it cool for 5 minutes. This helps it set a bit more and makes serving easier.
9. Serve and Enjoy:
Garnish with some fresh parsley or chives if you like, and serve warm. This is a deliciously creamy, cheesy dish that works great as a side dish or a vegetarian main course!
Enjoy every cheesy bite of this Easy Cheesy Zucchini Squash Casserole!
FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Use Other Types of Squash?
Absolutely! You can substitute zucchini and yellow squash with other summer squashes like pattypan or even use a mix of squash and eggplant for a different flavor and texture.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole up to the baking step a day in advance. Cover it well and refrigerate. When you’re ready to bake, just pop it in the oven straight from the fridge, but you may need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until warmed through. If it’s a little dry, adding a splash of broth or cream while reheating can help restore its creaminess!
Can I Make This Casserole Dairy-Free?
Yes, you can make this casserole dairy-free by using non-dairy cheese alternatives and substituting the sour cream with a dairy-free yogurt. There are many great options available that melt well and offer the creamy texture you need!
