This Easy Cheesy Zucchini Squash Casserole is a warm, comforting dish filled with tender zucchini, creamy cheese, and crunchy herbs. It’s a great way to sneak in some veggies!
I love how quick it is to whip up this casserole. Just mix your ingredients, pop it in the oven, and you’re all set! Plus, who can resist gooey cheese on top? 😋
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both add a mild flavor and nice texture. If you can’t find yellow squash, just stick with zucchini, or try using other summer squash like pattypan. They all work similarly!
Cheeses: Cheddar and mozzarella make for a melty, creamy dish. For a sharper flavor, swap cheddar for Gruyère or pepper jack. If you’re dairy-free, consider vegan cheese; just ensure it melts well!
Sour Cream and Mayonnaise: These add creaminess, but you can substitute Greek yogurt for a healthier twist. Unsweetened cashew cream is also a great option for a dairy-free version.
Breadcrumbs: They provide a nice crunch! If gluten-free, use gluten-free breadcrumbs or crushed nuts for a unique texture. You can skip them altogether if you prefer a softer top.
How Do You Make Sure Your Casserole Isn’t Watery?
A common issue with zucchini casserole is excess water. To avoid this, sprinkle a bit of salt on the sliced zucchini and squash, and let them sit for 10 minutes. This helps draw out moisture. Afterward, gently squeeze the slices to remove any extra water before mixing.
- Thinly slice the zucchini and yellow squash.
- Sprinkle with salt and let sit—this draws out moisture.
- Gently squeeze out the excess water after 10 minutes.
Making these adjustments will help you achieve a perfectly creamy, cheesy casserole without the sogginess. Enjoy your cooking! 😊
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried Italian seasoning or mixed herbs
- Salt and pepper, to taste
Optional Topping:
- 1 cup breadcrumbs
- 2 tablespoons olive oil or butter (if using breadcrumbs)
How Much Time Will You Need?
This Easy Cheesy Zucchini Squash Casserole takes about 15 minutes to prepare and 30-40 minutes to bake. In total, expect to spend around 1 hour enjoying your delicious creation from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a medium-sized casserole dish to prevent sticking.
2. Prepare the Vegetables:
In a large mixing bowl, combine the sliced zucchini and yellow squash. Sprinkle a little salt over the slices and let them sit for about 10 minutes. This step helps draw out excess moisture. Once time’s up, gently squeeze the slices to remove any extra water.
3. Mix the Creamy Filling:
In another bowl, mix together the sour cream, mayonnaise, minced garlic, chopped onion, parsley, Italian seasoning, and some salt and pepper. Combine well until it’s smooth and creamy.
4. Combine Vegetables and Filling:
Add the drained zucchini and squash slices into the creamy mixture. Stir gently until all the vegetables are well-coated with the filling.
5. Layer in the Casserole Dish:
Start layering half of the vegetable mixture into your prepared casserole dish. Then, sprinkle half of the cheddar and mozzarella cheeses on top.
6. Add Remaining Mixture:
Now, layer the rest of the vegetable mixture on top. Finally, sprinkle the remaining Parmesan, cheddar, and mozzarella cheeses to create a cheesy topping!
7. Optional Crunchy Topping:
If you’re using breadcrumbs, mix them with olive oil or melted butter and sprinkle them over the top of the casserole. This will add a nice crunchy texture once it’s baked.
8. Bake It Up:
Pop your casserole into the oven and bake uncovered for 30-40 minutes. You’re looking for it to be bubbly and golden brown on top.
9. Serve and Enjoy:
Let the casserole cool for a few minutes before serving. If you like, garnish with extra fresh parsley for a pop of color. Enjoy your cheesy, creamy zucchini squash casserole as a comforting side dish or light main course!
Bon appétit! 🌟
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! If you can’t find yellow squash, just stick with zucchini, or you can try other summer squashes like pattypan or even a mixture for added flavor and texture.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the casserole a day ahead! Just assemble it according to the recipe, cover it tightly, and refrigerate. When you’re ready to bake, just add an extra 5-10 minutes to the baking time to ensure it’s heated through.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole back in the oven at 350°F (175°C) until warmed through, or you can warm individual portions in the microwave.
Can I Make It Gluten-Free?
Yes! Just use gluten-free breadcrumbs for the topping or omit them entirely. The casserole will still be delicious and creamy without the breadcrumbs!
