This Cheesy Zucchini Squash Casserole is a warm and cozy dish. With layers of tender zucchini, creamy cheese, and crunchy topping, it’s a real treat for your taste buds!
Every bite is a perfect mix of cheesy goodness and fresh veggies. It’s great as a side dish—trust me, even squash skeptics might ask for seconds! 😄
I love making this casserole because it’s so easy! Just slice the zucchini, mix the ingredients, and let it bake. Plus, it’s a fun way to sneak some veggies into my meals!
Key Ingredients & Substitutions
Zucchini & Yellow Squash: Both add a wonderful texture and flavor. If you don’t have yellow squash, you can use more zucchini or even eggplant for a different taste!
Cheese: Cheddar gives a great sharpness, while mozzarella adds stretch. A good substitute for cheddar is Monterey Jack, and for mozzarella, you might try Gouda for a rich flavor.
Sour Cream: It brings creaminess to the dish. You can use Greek yogurt as a healthier alternative, keeping the creaminess intact while adding some tanginess.
Mayonnaise: This adds to the richness. If you want to cut down on calories or fat, consider using a light mayo or skipping it altogether while increasing sour cream slightly.
How Do You Get the Right Texture with Zucchini and Squash?
The key to avoiding a watery casserole lies in how you prepare the zucchini and squash. After you slice them, salt them and let them sit for about 10 minutes. This draws out moisture. Then, pat them dry. This simple step helps keep the casserole from becoming mushy.
- Slice zucchini and yellow squash into even 1/4-inch rounds.
- Sprinkle salt, toss, and let sit to draw out moisture.
- Pat dry with paper towels before mixing them into the casserole.
How to Make Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 3 medium yellow squash, sliced into 1/4-inch rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese & Dairy:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 2 large eggs, beaten
- 1/2 cup mayonnaise
Seasonings:
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Topping:
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons butter, melted
How Much Time Will You Need?
You’ll need about 15 minutes to prepare your ingredients and assemble the casserole, plus 45-50 minutes of baking time. Let the casserole rest for a few minutes before serving. So, in total, you’re looking at about 1 hour of time to enjoy this delicious dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the Squash:
In a large bowl, add the sliced zucchini and yellow squash. Sprinkle with a little salt and toss to mix. Let this sit for about 10 minutes. This helps draw out excess moisture so your casserole won’t be watery. After 10 minutes, drain and gently pat the squash dry with paper towels.
3. Sauté the Aromatics:
While the squash is resting, heat a skillet over medium heat and add a bit of oil. Sauté the chopped onion and minced garlic for about 3-4 minutes, or until the onion is soft and fragrant. Set this mixture aside to cool slightly.
4. Mix the Creamy Ingredients:
In a large mixing bowl, combine the sour cream, mayonnaise, beaten eggs, dried Italian seasoning, and a bit of black pepper. Mix well until smooth and creamy.
5. Combine Everything:
Now, add the sautéed onion and garlic to the bowl, along with the shredded cheddar, mozzarella, and Parmesan cheese. Stir everything together until well combined.
6. Fold in the Squash:
Gently fold in the prepared zucchini and yellow squash until they are evenly mixed into the cheese mixture. Be careful not to mash the squash!
7. Pour and Spread:
Transfer this mixture into your prepared baking dish, spreading it evenly so it cooks nicely.
8. Prepare the Topping:
In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter until combined. Sprinkle this topping evenly over the casserole for that delicious crunch.
9. Bake:
Now, it’s time to bake! Place the casserole in the oven and bake uncovered for 45-50 minutes, or until the top is golden and bubbly. Your kitchen will smell amazing!
10. Cool and Serve:
Once done, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This waiting time allows the dish to set a little.
Enjoy your cheesy, comforting zucchini squash casserole as a fantastic side dish or a light main! It’s packed with flavor and sure to please everyone!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini and Squash?
While fresh is best for texture, you can use frozen zucchini and yellow squash. Thaw them completely, drain excess moisture, and pat dry before adding them to the casserole. Keep in mind that frozen vegetables might release more water during baking.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole a day in advance. Assemble all the ingredients in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal!
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier option or simply don’t have mayonnaise on hand, you can substitute it with Greek yogurt. It provides a similar creaminess and tangy flavor, making it a great choice for this recipe!
