This Cheesy Zucchini Squash Casserole is a warm and hearty dish that combines fresh zucchini and yellow squash with creamy cheese. It’s great as a side or a main dish!
Honestly, who can resist gooey cheese on veggies? I can always sneak in extra squash when I make this. Plus, it’s an easy way to make anyone love their greens!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both bring a lovely texture to the casserole. If you can’t find either, you can use just one type of squash or even substitute with eggplant or mushrooms for a different flavor.
Cheeses: I love using cheddar for its sharp flavor and mozzarella for creaminess. If you need alternatives, feel free to use Monterey Jack or gouda. For a dairy-free version, try vegan cheese or simply omit the cheese.
Sour Cream or Greek Yogurt: This adds creaminess to the dish. You can use light cream cheese or even cottage cheese for a lower-fat option. For dairy-free, try cashew cream or a non-dairy yogurt.
Breadcrumbs: The optional topping provides a nice crunch. If you’re gluten-free, you can use gluten-free breadcrumbs or crushed cornflakes. I sometimes sprinkle crushed nuts for added texture.
How to Sauté Onions and Garlic to Perfection?
Getting the onions and garlic just right is important for flavor in this casserole. Sautéing them properly releases their natural sweetness. Here’s how to do it:
- Heat the oil or butter in a skillet over medium heat, ensuring it’s hot before adding the onions.
- Add the onions first and let them cook until they are soft and translucent (about 4-5 minutes).
- Then add the minced garlic; cook for another 1-2 minutes until fragrant, but don’t let it burn.
Remember to stir occasionally to prevent sticking! Timing is key here for a delicious base in your casserole.
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchini, sliced into 1/4-inch thick rounds
- 3 medium yellow squash, sliced into 1/4-inch thick rounds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
For the Casserole:
- 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 or Greek yogurt
- 3 large eggs
- 1/2 cup breadcrumbs (optional, for topping)
- 1 teaspoon dried Italian seasoning or herbes de Provence
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This cheesy zucchini squash casserole takes about 15 minutes to prep and 30 minutes to bake, for a total of about 45 minutes from start to finish. It’s perfect for a quick weeknight dinner or a nice side dish for gatherings!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a bit of oil. This will prevent sticking and make serving easier!
2. Sautéing Onions and Garlic:
In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add the chopped onion and minced garlic. Cook these together for about 4-5 minutes until the onions are soft and see-through. This step adds a lot of flavor to our casserole!
3. Adding the Squash:
Next, gently fold in the sliced zucchini and yellow squash into the skillet. Cook these for about 5-7 minutes, stirring occasionally. We want them to be tender but still have a bit of crunch. Season everything with a sprinkle of salt, pepper, and the Italian seasoning.
4. Mixing the Filling:
In a large bowl, whisk together 3 large eggs, 1/2 cup of sour cream (or Greek yogurt), and half of the shredded cheddar and mozzarella cheeses. This creamy mixture is what binds everything together.
5. Combining Squash and Mixture:
Gently add the cooked squash and onion mix to the bowl with the creamy egg mixture. Stir it all together until everything is well combined.
6. Assembling the Casserole:
Pour the mixture into your prepared casserole dish, spreading it out evenly. It should fill the dish nicely!
7. Topping It Off:
Now for the fun part! Sprinkle the remaining shredded cheddar and mozzarella cheeses over the top. Add the grated Parmesan cheese and breadcrumbs (if using) for a crunchy topping.
8. Baking the Casserole:
Place the casserole in the oven and bake for 25-30 minutes. You’ll know it’s ready when the top is golden brown and the edges are bubbling. Mmm!
9. Garnishing and Serving:
Once baked, take it out of the oven and let it cool for about 5 minutes. This helps it set a bit more. Before serving, sprinkle some fresh parsley or chives on top for a burst of color and flavor.
10. Enjoy!
Serve it warm as a delightful side dish or as a vegetarian main course. You’ll love the cheesy, creamy goodness of this casserole!
Enjoy your cheesy, creamy zucchini squash casserole!
FAQ for Cheesy Zucchini Squash Casserole
Can I Use Different Vegetables?
Absolutely! While zucchini and yellow squash are the stars of this dish, you can substitute them with other vegetables like eggplant, mushrooms, or even bell peppers. Just be sure to cut them into similar-sized pieces for even cooking.
How Can I Make This Casserole Healthier?
You can make this dish lighter by using low-fat cheese and sour cream or Greek yogurt. Also, consider reducing the amount of cheese without sacrificing flavor, and increase the quantity of veggies for added nutrients!
Can I Prepare This Dish in Advance?
Yes! You can prepare the casserole up to a day in advance. Just assemble it, cover with plastic wrap or foil, and store it in the fridge. When you’re ready to bake, take it out and let it sit at room temperature for about 30 minutes before popping it in the oven.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. If reheating in the oven, cover it with foil to keep it from drying out!
