Cheesy Zucchini Squash Casserole Recipe

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This Cheesy Zucchini Squash Casserole is a warm, comforting dish that combines fresh zucchini and squash with gooey cheese. It’s perfect for a family dinner or a potluck!

Trust me, the kids won’t even notice the veggies because of all that cheesy goodness! I love serving this with some crusty bread on the side—yum!

Key Ingredients & Substitutions

Zucchini and Yellow Squash: These fresh veggies are the stars of the casserole. If you can’t find them, you can substitute with other summer squashes or even sautéed mushrooms for a different taste.

Onion: A medium onion adds depth. If you’re sensitive to onions, try shallots or leeks for a milder flavor, or skip them entirely.

Cheese: Cheddar and mozzarella give great flavor and texture. Feel free to swap in Monterey Jack or Pepper Jack for a bit of spice. For a lighter option, you could use reduced-fat cheese.

Sour Cream and Mayonnaise: These add creaminess. Greek yogurt can substitute for sour cream, and a mixture of yogurt and a bit of olive oil can replace mayonnaise if desired.

How Do I Properly Sauté Vegetables Without Overcooking Them?

Sautéing is a key step to keep your veggies tender and flavorful. Here’s how to nail it:

  • Heat your skillet over medium heat before adding oil or butter.
  • Add onions first, cooking until they’re just translucent.
  • Next, add garlic and sauté for about 30 seconds until fragrant, but don’t let it burn.
  • Finally, add zucchini and yellow squash. Stir occasionally and watch closely; it’s all about cooking until tender but still firm—roughly 5-7 minutes works well.

Taking these steps ensures your vegetables retain their shape and flavor for a delicious casserole!

Cheesy Zucchini Squash Casserole Recipe

Cheesy Zucchini Squash Casserole

Ingredients You’ll Need:

For the Casserole:

  • 3 cups zucchini, thinly sliced
  • 3 cups yellow squash, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 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 large eggs, lightly beaten
  • 1 teaspoon dried Italian seasoning or dried basil
  • Salt and pepper to taste

For Topping (Optional):

  • 1/2 cup breadcrumbs (for a crunchy topping)
  • Fresh parsley or chives for garnish (optional)

How Much Time Will You Need?

This Cheesy Zucchini Squash Casserole takes about 10 minutes of prep time and around 30-40 minutes of baking time. So, you can expect about 50 minutes from start to finish, with the casserole ready to be served hot and cheesy!

Step-by-Step Instructions:

1. Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). Take a 9×13-inch casserole dish and grease it with cooking spray or a little extra butter to prevent sticking.

2. Sauté the Vegetables:

In a large skillet, add olive oil or butter and heat it over medium heat. Toss in the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds until you can smell the lovely garlic aroma.

3. Cook the Squash:

Next, add the thinly sliced zucchini and yellow squash to the skillet. Stir them occasionally and let them cook until they’re tender but not mushy, which should take about 5-7 minutes. Add a pinch of salt, pepper, and the Italian seasoning or dried basil to enhance the flavor.

4. Mix the Filling:

Once the vegetables are cooked, remove them from the heat and transfer them to a large mixing bowl to cool slightly. After that, stir in the sour cream, mayonnaise, beaten eggs, and half of the shredded cheddar and mozzarella cheeses. Mix everything well until combined.

5. Assemble the Casserole:

Pour the mixture into the prepared casserole dish, spreading it evenly across the bottom. Top it off by sprinkling the remaining cheddar, mozzarella, and Parmesan cheese on top. If you like some crunch, add breadcrumbs over the cheese layer too!

6. Bake and Serve:

Place the casserole in the preheated oven and bake it for about 30-40 minutes until the casserole is bubbly and the cheeses are golden brown. Once done, remove it from the oven and let it sit for 5 minutes before serving. This resting time helps the casserole set a bit more.

7. Final Touch:

Garnish with fresh parsley or chives if you want, then serve warm. Enjoy this creamy, cheesy, and veggie-packed casserole as a satisfying side or even a delightful main dish!

Cheesy Zucchini Squash Casserole Recipe

FAQ for Cheesy Zucchini Squash Casserole

Can I Use Frozen Zucchini and Squash Instead?

Yes, you can! Just make sure to thaw and drain the frozen zucchini and squash to remove excess moisture. Sauté them briefly to warm them up before mixing with the other ingredients.

What Can I Use Instead of Mayonnaise?

If you’re not keen on using mayonnaise, Greek yogurt is a great substitute! It adds creaminess and a slight tang. You can also mix sour cream with a little olive oil for a similar texture.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or in a preheated oven at 350°F (175°C) until heated through, adding a splash of broth if it seems dry.

Can I Make This Casserole Vegan?

Absolutely! To make this casserole vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), use plant-based cheeses, and replace sour cream and mayonnaise with vegan alternatives or additional blended tofu.

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