This cheesy zucchini squash casserole is a warm and comforting dish! With creamy cheese and tender zucchini, it’s a simple way to enjoy veggies without feeling like you’re missing out.
You might find yourself going back for seconds—it’s just that good! I love serving this with a fresh salad to balance things out. Trust me, everyone will want the recipe!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are the star of the dish, adding needed texture and flavor. If they’re hard to find, you can mix in other squash varieties like pattypan or even use eggplant for something different.
Cheddar and Mozzarella: I love the combination of these cheeses; cheddar gives a strong flavor while mozzarella adds creaminess. If you’re looking for a lower-fat option, you can swap them for part-skim mozzarella or other cheeses like Monterey Jack or Gouda.
Sour Cream and Mayonnaise: These create a creamy base for the casserole. If you prefer a healthier alternative, Greek yogurt works great as a substitute. However, keep in mind it will have a slightly different tangy taste!
Breadcrumbs: They can add a nice crunch on top. If you want to make it gluten-free, opt for gluten-free breadcrumbs or crushed nuts like almonds for that satisfying texture.
How Do You Get the Zucchini to Not Be Watery?
To avoid a soggy casserole, it’s key to remove excess moisture from the zucchini and yellow squash. Here’s how to do it:
- Salt the sliced zucchini and yellow squash lightly and let them sit for about 20 minutes. This helps draw out excess water.
- Afterward, pat them dry with paper towels to remove the moisture before cooking.
- Cooking in the skillet for a few minutes also helps further reduce moisture—don’t skip this step!
These tips will help your casserole stay creamy without being watery, ensuring a perfect dish every time!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
- 4 cups zucchini, thinly sliced (about 2 medium zucchinis)
- 4 cups yellow squash, thinly sliced (about 2 medium squash)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- 1 tablespoon olive oil or butter (for sautéing)
- ½ cup breadcrumbs (optional, for topping)
Time Needed:
This delightful casserole takes about 15 minutes to prep and 30-40 minutes to bake, giving you a total time of about 50 minutes. It’s quick enough for a weeknight dinner but definitely fancy enough for guests!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First off, preheat your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×13 inch casserole dish so your yummy casserole doesn’t stick!
2. Sautéing the Vegetables:
Next, grab a large skillet and heat your olive oil or butter over medium heat. Add in the chopped onion and sauté it until it’s nice and translucent, about 3-4 minutes. This adds a lovely flavor to your casserole!
3. Adding Garlic and Squash:
Now throw in the minced garlic, letting it cook for just another minute until you can really smell it. Then, add the sliced zucchini and yellow squash to the skillet and gently cook them down for about 5-7 minutes until they’re starting to soften. Once they’re ready, remove from heat and let them cool a bit.
4. Making the Cheese Mixture:
In a large mixing bowl, whisk together the sour cream, mayonnaise, eggs, salt, pepper, and your choice of dried thyme or Italian seasoning. This mixture will help bind everything together beautifully!
5. Combining Everything:
Add the shredded cheddar, mozzarella, and half of the Parmesan to your creamy mixture. Then, gently fold in the cooked vegetables until everything is well mixed. It’s going to look delicious already!
6. Assembling the Casserole:
Pour your mixed casserole ingredients into the prepared dish, spreading evenly. If you want that extra crunchy topping, sprinkle the remaining Parmesan and breadcrumbs evenly over the top.
7. Baking Time!
Place it in the oven and bake for 30-40 minutes, or until the casserole is set and the top is golden brown and bubbly. Your kitchen will smell amazing!
8. Serving:
Once it’s done, take it out of the oven and let it cool for a few minutes. This will help it set up a little more. Slice, serve, and enjoy your easy cheesy zucchini squash casserole as a tasty side dish or even the star of your meal!
Short FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to mix in other vegetables like bell peppers, spinach, or even carrots. Just be sure to sauté them for a few minutes to soften before adding them to the cheese mixture.
How Can I Make This Recipe Gluten-Free?
To make your casserole gluten-free, simply omit the breadcrumbs or use gluten-free breadcrumbs. You can also skip the topping altogether for a gluten-free option!
Can I Prepare This Casserole in Advance?
Yes! You can assemble the casserole a day ahead. Cover it tightly and store it in the fridge. Just add an extra 5-10 minutes to the baking time if you bake it cold from the fridge.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through, and enjoy!
