This Cheesy Zucchini Squash Casserole is a fun way to eat your veggies! With fresh zucchini, creamy cheese, and a tasty topping, it’s perfect for the whole family.
Honestly, who can say no to gooey cheese? I love serving it with a side salad for a complete meal—talk about comfort food that’s still good for you!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the star ingredients, offering a tender texture. If you can’t find yellow squash, you can use extra zucchini or other summer squashes like pattypan.
Cheeses: Cheddar and mozzarella are my favorites for creaminess and flavor. For a unique twist, try using gouda or pepper jack for some extra kick. Vegan cheese alternatives also work if you’re dairy-free!
Sour Cream: This adds richness. You can swap it with Greek yogurt for a healthier option or use a dairy-free yogurt for those with dietary restrictions.
Eggs: They help bind everything together. If you’re avoiding eggs, a flaxseed meal mixture can be a good substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg).
How Do You Get the Perfect Texture for Your Casserole?
The key to a great casserole lies in properly cooking your vegetables. You want them tender but not mushy when you mix them with the other ingredients. This method gives structure and helps avoid excess water:
- Heat olive oil in a skillet over medium heat before adding onions and garlic to unlock their flavors.
- When you add the zucchini and yellow squash, stir them for about 5-7 minutes. Cook until they soften but still retain some bite.
- After mixing everything, if your mixture seems too wet, you can reduce the amount of sour cream or add a bit more cheese to bind.
After baking, letting the casserole sit for a few minutes allows it to set and slice better—patience is key for serving!
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
For the Topping:
- 1/2 cup breadcrumbs (optional for topping)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious Cheesy Zucchini Squash Casserole will take about 15 minutes to prep and another 30-35 minutes to bake. Including the resting time, you should set aside about 50-60 minutes from start to finish. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First things first—preheat your oven to 350°F (175°C). While that’s heating up, take a moment to lightly grease a 9×13 inch baking dish. This will keep your casserole from sticking!
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté it for about 3 minutes until it becomes softened and slightly translucent. This is where the magic begins! Then, add the minced garlic and stir it for another minute until it smells fantastic.
3. Cook the Squash:
Now, it’s time to add the star ingredients—your sliced zucchini and yellow squash! Cook them for about 5-7 minutes, stirring occasionally. You want them to start softening but not falling apart. Sprinkle a little salt, pepper, and Italian seasoning over the mix to season them nicely.
4. Mix the Casserole Filling:
In a large mixing bowl, combine the cooked vegetable mixture with the sour cream, eggs, and all your cheeses: cheddar, mozzarella, and Parmesan. Mix everything well until combined—this is going to be a creamy delight!
5. Transfer to Baking Dish:
Pour the veggie and cheese mixture into your prepared baking dish and spread it out evenly. If you want to add a crunchy topping, sprinkle the breadcrumbs over the top for added texture.
6. Bake Away:
Place your casserole in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when it’s bubbly and the top is golden and slightly crispy. Yum!
7. Let It Rest and Serve:
Once it’s out of the oven, let the casserole sit for about 5-10 minutes. This gives it time to set, making it easier to serve. If you like, garnish with fresh parsley or chives before serving up this cheesy goodness!
Enjoy your comforting and cheesy zucchini squash casserole!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Casserole?
Absolutely! This recipe is very versatile. You can add other veggies like bell peppers, mushrooms, or spinach to the mix. Just be mindful of how wet they might make the dish; you may need to adjust cooking times slightly.
Is There a Gluten-Free Option for the Breadcrumbs?
Yes! You can use gluten-free breadcrumbs or even crushed gluten-free crackers as a substitute. If you prefer to skip the topping, you can also leave the breadcrumbs out entirely and still enjoy a delicious casserole.
Can I Make This Casserole Ahead of Time?
Definitely! You can prepare the casserole up to the baking step, cover it with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven, adding a few extra minutes to the cooking time as needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave or reheat the whole casserole in the oven at 350°F until heated through.
