This Cheesy Zucchini Squash Casserole is a warm and hearty dish that really shows off summer veggies. With layers of cheese and zucchini, it’s both tasty and comforting!
I love how easy it is to whip up. Just mix, layer, and bake—simple peasy! Plus, it’s a great way to sneak in some veggies at dinner. Who says healthy can’t be delicious? 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Fresh zucchini and yellow squash are the stars here! If you can’t find yellow squash, you can replace it with more zucchini or even use eggplant or bell peppers for a twist.
Cheddar Cheese: Sharp cheddar adds a nice bite, but feel free to mix it up! You can use Monterey Jack for a milder taste or Gruyère for a gourmet flair.
Sour Cream and Mayonnaise: These add creaminess. For a healthier option, use Greek yogurt instead of sour cream. You can also omit the mayo and rely solely on yogurt or sour cream.
Crushed Crackers: I like using buttery crackers for the topping, but seasoned breadcrumbs or panko work well too! For a gluten-free diet, use gluten-free crackers or breadcrumbs.
How Do You Handle Excess Moisture from Zucchini?
Removing moisture is crucial for a casserole that holds together. After slicing the squash, sprinkle it with salt and let it sit for 10 minutes. This helps draw out excess liquid.
- After resting, gently squeeze the squash with paper towels to absorb moisture.
- This step prevents your casserole from being soggy! Trust me, it’s worth the little bit of extra effort.
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups zucchini, thinly sliced
- 4 cups yellow squash, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs, beaten
For the Topping:
- 1 cup crushed buttery crackers or breadcrumbs
Other Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon dried basil (optional)
How Much Time Will You Need?
This delicious casserole will take you about 15-20 minutes to prepare, and then it’ll need around 40-45 minutes to bake. So, plan for about 1 hour total to get this tasty dish on your table. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First things first, turn your oven on to 350°F (175°C) to preheat. While that’s heating up, grab a 9×13 inch baking dish and grease it with a little olive oil or butter so nothing sticks.
2. Cooking the Aromatics:
In a large skillet, warm up the olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté for about 3-4 minutes until they become soft and fragrant—this is where the magic begins! Once done, remove the skillet from the heat and let it cool a bit.
3. Preparing the Squash:
In a large bowl, toss the thinly sliced zucchini and yellow squash with salt and pepper. Let it sit for about 10 minutes to draw out some moisture. Afterward, gently squeeze the squash with paper towels to get rid of any excess liquid—this step helps keep your casserole from getting soggy!
4. Mixing the Base:
In another mixing bowl, combine the beaten eggs, sour cream, mayonnaise, and the sautéed onion and garlic mixture. If you’re using thyme and basil, toss those in too. This creamy goodness will be the base of your casserole.
5. Adding the Cheese:
Fold in both the shredded cheddar and mozzarella cheeses into the egg mixture until well mixed. Yum!
6. Combining Everything:
Now it’s time to mix the drained squash into your cheese mixture. Fold gently until everything is well combined and coated—no squash left behind!
7. Layering in the Baking Dish:
Spread half of your squash and cheese mixture evenly in the prepared baking dish. Sprinkle half of the grated Parmesan cheese on top for that extra deliciousness.
8. Finishing the Layers:
Pour the remaining squash mixture into the dish, spreading it out evenly. Then sprinkle the rest of the Parmesan cheese over the top. More cheese means more happiness!
9. Crunchy Topping:
To finish, sprinkle the crushed buttery crackers or breadcrumbs on top for a lovely crunch.
10. Baking Your Casserole:
Place the baking dish in your preheated oven and bake uncovered for about 40-45 minutes, or until the casserole is bubbly and the top is golden brown. Your kitchen is going to smell amazing!
11. Cooling & Serving:
Once it’s out of the oven, let your casserole cool for about 10 minutes before serving. This helps it set nicely, making it easier to slice.
12. Enjoy!
Serve your warm, cheesy zucchini squash casserole as a delightful side dish or a light main course. Enjoy every melty, flavorful bite!
Happy cooking! Enjoy your comforting Cheesy Zucchini Squash Casserole packed full of flavor and melty goodness!
FAQ for Cheesy Zucchini Squash Casserole
Can I Use Frozen Zucchini or Yellow Squash?
While fresh vegetables are preferred for the best texture, you can use frozen zucchini or yellow squash if needed. Just make sure to thaw and drain them thoroughly to eliminate excess moisture before combining with the other ingredients.
How Can I Make This Recipe Vegan?
To make a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes), use vegan mayonnaise and sour cream, and choose plant-based cheeses. You can also eliminate the cheese for a lighter option.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can prepare the casserole a day in advance. Simply assemble it up to the baking step, cover tightly with plastic wrap, and refrigerate. When ready to bake, just pop it in the oven; you may need to add an extra 5-10 minutes to the cooking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally for even heating.
