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Yellow Squash and Zucchini Casserole

Yellow Squash and Zucchini Casserole

A simple and delicious Yellow Squash and Zucchini Casserole combining fresh summer vegetables with creamy cheese, savory herbs, and a crunchy breadcrumb topping. Perfect for quick dinners, healthy family meals, and versatile enough to serve as a main or side dish.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables

  • 3 cups yellow squash, thinly sliced (about 2 medium squash)
  • 3 cups zucchini, thinly sliced (about 2 medium zucchini)
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Dairy and Creaminess

  • 1 cup shredded cheese blend (cheddar and mozzarella)
  • 1/2 cup sour cream or Greek yogurt

Herbs and Seasonings

  • 2 tablespoons fresh parsley or thyme, chopped
  • Salt and pepper, to taste

Topping and Cooking Fat

  • 1/2 cup breadcrumbs (use gluten-free if desired)
  • 2 tablespoons olive oil or butter (for sautéing and greasing)

Instructions

  1. Prepare the Vegetables: Wash and thinly slice the yellow squash and zucchini, ensuring even thickness for consistent cooking. Dice the onion and mince the garlic.
  2. Sauté Onions and Garlic: Heat olive oil or butter in a skillet over medium heat. Add the onions and cook until translucent. Stir in the garlic and cook for an additional minute until fragrant.
  3. Combine Ingredients: In a large bowl, mix the sliced squash and zucchini with the sautéed onions and garlic. Add sour cream or Greek yogurt, shredded cheese blend, and fresh herbs. Season generously with salt and pepper and toss gently to combine.
  4. Assemble the Casserole: Grease a casserole dish with butter or olive oil. Transfer the vegetable mixture into the dish, spreading evenly. Sprinkle the breadcrumbs evenly over the top, adding extra shredded cheese if desired for a golden crust.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30 to 35 minutes until the top is bubbly and golden and the vegetables are tender.
  6. Let It Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. This makes it easier to cut and intensifies the flavors before serving.

Notes

  • Drain extra moisture by salting the sliced squash and zucchini and letting sit for 10 minutes, then squeeze out excess water to prevent sogginess.
  • Slice vegetables uniformly using a mandoline or sharp knife for even cooking.
  • Use a blend of mild and sharp cheeses for balanced flavor without overwhelming the vegetables.
  • Don’t skip the breadcrumbs; they provide a delightful crunchy texture.
  • Prepare the casserole up to assembly the day before and refrigerate for easy meal prep; add breadcrumbs before baking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free breadcrumbs)

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: yellow squash casserole, zucchini casserole, summer vegetable casserole, healthy casserole, cheesy squash bake, gluten-free casserole