This Easy Cheesy Zucchini Squash Casserole is a yummy dish that combines fresh zucchini and yellow squash with tasty cheese. It’s creamy, cheesy, and perfect for any meal!
I love how simple it is to throw together, and it always disappears at dinner time! It’s a great way to sneak in some veggies. Who can resist cheesy goodness? 😋
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of the casserole! You can use any summer squash you have on hand, like pattypan or even cucumbers in a pinch. They both add great texture and flavor.
Cheese: Cheddar and mozzarella bring the cheesy goodness, but feel free to swap in your favorites, like Monterey Jack or pepper jack for a kick. Vegan cheese works too, if you need a dairy-free option!
Sour Cream and Mayonnaise: They create creaminess. Greek yogurt is a fantastic substitute for a healthier twist. Just make sure it’s plain to keep the flavors balanced.
Breadcrumbs: They add a crunchy topping. You can skip them or use crushed crackers or panko instead. You can also toast breadcrumbs in a little olive oil to give them a nice flavor boost.
How Can I Make Sure My Casserole is the Perfect Consistency?
To achieve a creamy, not watery casserole, it’s important to manage moisture. Start by cooking the zucchini and squash without covering them. This helps evaporate excess water. Once cooked, drain any extra liquid before adding to your mix.
- Sauté the onions and garlic first to release flavors and moisture.
- Cook zucchini and squash until they’re slightly tender, then remove them from heat to cool.
- Always drain excess liquid before mixing into the cheese and egg mixture.
These steps help ensure your casserole is rich and cheesy, not soggy. Enjoy making this delicious dish! 🍽️
How to Make Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchini, sliced
- 3 medium yellow squash, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter (for sautéing)
- 1/2 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time and 25-30 minutes of baking time, making it a quick and easy side dish. Be sure to let it cool for 5 minutes before diving in. So in total, you’re looking at around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). This is a crucial step for even cooking! Next, grease a 9×13-inch baking dish to prevent sticking later on.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil or butter over medium heat. Once it’s hot, add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, just until it’s fragrant. Yum!
3. Cook the Zucchini and Squash:
Add your sliced zucchini and yellow squash to the skillet. Stir occasionally and cook for about 5-7 minutes until they’re tender. Season with salt and pepper to taste. Once done, remove from heat and, if needed, drain away any excess moisture to keep your casserole from getting too watery.
4. Mix the Cheese Mixture:
In a large mixing bowl, whisk together the sour cream, mayonnaise, eggs, Italian seasoning, and half of the cheddar and mozzarella cheese. Make sure it’s well blended, and don’t forget to season with salt and pepper!
5. Combine and Spread:
Now, fold the cooked vegetables into your cheese mixture until everything is combined nicely. Pour this into your greased baking dish and spread it out evenly.
6. Top It Off:
Sprinkle the remaining cheddar, mozzarella, and Parmesan cheese over the top, and if you like a crunchy topping, add the breadcrumbs as well.
7. Bake It:
Place the casserole in your preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Your kitchen will smell amazing at this point!
8. Serve and Enjoy:
After baking, let it cool for about 5 minutes before serving. This cheesy zucchini squash casserole is the perfect side dish, so dig in and enjoy!
FAQ About Easy Cheesy Zucchini Squash Casserole
Can I Substitute Other Vegetables in This Recipe?
Absolutely! You can replace zucchini and yellow squash with other vegetables such as broccoli, cauliflower, or bell peppers. Just be sure to adjust cooking times as needed to ensure all vegetables are tender before combining with the cheese mixture.
How Can I Make This Casserole Ahead of Time?
You can prepare the casserole a day in advance! Just assemble it up to the baking step, cover tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven. You may need to add a few extra minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm individual portions in the microwave or reheat in the oven at 350°F (175°C) for about 15-20 minutes, until heated through.
Can I Freeze This Casserole?
Yes, this casserole freezes well! After assembling, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking. You may need to adjust the baking time if it’s still cold when it goes in the oven.
