This Easy Cheesy Zucchini Squash Casserole is a joy to make! With layers of tender zucchini, melty cheese, and a sprinkle of breadcrumbs, it’s comfort food at its best.
It’s a perfect dish for getting veggies into your meal without the fuss. I often make it as a side, but it also shines as a main course. So cheesy, it’s hard not to go back for seconds! 😋
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both add a lovely texture and taste to the casserole. You can use just one type if you prefer, or even substitute with other vegetables like eggplant or bell peppers for a twist.
Cheese: Cheddar and mozzarella provide a nice melty quality. For a bolder flavor, consider using gouda or pepper jack. If you’re lactose intolerant, try dairy-free cheese alternatives!
Mayonnaise or Sour Cream: This adds creaminess. If you’d like a lighter option, Greek yogurt can work well. You can also skip it altogether for a lighter dish.
Eggs: They help bind the casserole. If you’re vegan or avoiding eggs, consider using a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for a similar effect.
Breadcrumbs: They add a nice crunch on top. If you want to skip carbs, try crushed nuts or seeds, or leave it off entirely for a gluten-free option.
How Do I Ensure My Casserole Is Creamy and Not Dry?
To keep the casserole creamy, it’s essential to balance the moisture and prevent overbaking. Here are some tips:
- Make sure to add enough sauce or creamy ingredients (like mayonnaise or sour cream) to coat the veggies.
- Cover the casserole with foil for the first half of baking to trap steam. Remove it later to brown the top.
- Watch the baking time carefully. Every oven is different. When the top is golden and bubbly, it’s likely done!
Allowing it to cool a bit before serving also helps set up the casserole for the perfect serving consistency.
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
- 3 cups zucchini, thinly sliced
- 3 cups yellow squash, thinly sliced
- 1 small onion, finely chopped or sliced
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup mayonnaise or sour cream (or a mix)
- 2 large eggs, beaten
- ½ cup breadcrumbs (optional for topping)
- 2 tablespoons butter, melted
- 1 teaspoon dried parsley or fresh chopped parsley
- Salt and pepper to taste
- Cooking spray or butter for greasing the baking dish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 40-45 minutes to bake. Including a resting time of about 5 minutes before serving, you can have this tasty dish ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) to make sure it’s hot and ready for the casserole. While that’s heating up, grease a 9×13 inch baking dish with cooking spray or butter to keep everything from sticking.
2. Prepare the Vegetables:
Next, take your zucchini and yellow squash, and slice them thinly. You can peel them if you’re not a fan of the skins, but it’s totally fine to leave them on. Then, slice the onion finely as well.
3. Mix It All Together:
In a large mixing bowl, throw in the sliced zucchini, yellow squash, and chopped onion. Add the minced garlic, mayonnaise (or sour cream), beaten eggs, and half of the shredded cheddar and mozzarella cheese. Stir everything together until it’s well combined. Don’t forget to add a pinch of salt and pepper to taste, along with your parsley!
4. Assemble the Casserole:
Now, pour the mixture into the greased baking dish and spread it out evenly. This will be the base of your delicious casserole.
5. Add the Toppings:
Time to make it cheesy! Sprinkle the remaining cheddar and mozzarella cheese on top, followed by the grated Parmesan. If you like some crunch, dust the breadcrumbs evenly over everything. To give them a golden brown finish, drizzle the melted butter over the breadcrumbs.
6. Bake to Perfection:
Pop your dish into the preheated oven and bake it uncovered for about 40 to 45 minutes. You’ll know it’s ready when the casserole is bubbling and the top looks golden brown and cheese-tastic!
7. Let It Cool:
After taking it out of the oven, let your casserole cool for about 5 minutes. Then, if you’d like, give it a little extra garnish with some parsley before serving.
8. Serve and Enjoy:
Finally, scoop yourself a hearty portion of this warm, cheesy casserole and enjoy every bite of this comforting dish!
This Easy Cheesy Zucchini Squash Casserole is not only delicious but also a fantastic way to enjoy more veggies. Perfect as a side dish or vegetarian main course! 😋
Frequently Asked Questions
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to mix and match vegetables. For instance, bell peppers, mushrooms, or even spinach can add different flavors and colors to your casserole. Just keep the total amount of veggies roughly the same.
How Can I Make This Recipe Low-Carb or Keto-Friendly?
To make this casserole low-carb, you can substitute the breadcrumbs with crushed pork rinds or omit them entirely. You can also increase the ratio of cheese to veggies for a heartier dish while staying within your carb limits.
Can I Prepare This Dish in Advance?
Yes! You can prepare the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, it may need an extra 5-10 minutes in the oven if it goes in cold from the refrigerator.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through or microwave individual portions until hot.
