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Cheesy Squash and Zucchini Casserole

Cheesy Squash and Zucchini Casserole

A comforting Cheesy Squash and Zucchini Casserole that highlights fresh produce and indulgent cheese, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium zucchini Main vegetable; adds moisture and texture. Substitution: Use yellow squash for variety or omit for fewer ingredients.
  • 2 medium yellow squash Main vegetable; complements zucchini. Can use just one type if preferred.
  • 1 tablespoon salt Draws out moisture from the squash. Essential for preventing a watery casserole.
  • 1 tablespoon olive oil For sautéing onions; enhances flavor.
  • 1 small onion Adds sweetness and depth. Substitution: Shallots for a milder flavor.
  • 2 cloves garlic Flavor enhancer; fresh garlic preferred.
  • 1 cup sour cream Creates creaminess; can use Greek yogurt for a lighter option.
  • 1/2 cup mayonnaise Adds richness; substitute with dairy-free mayo for a lighter version.
  • 1 large egg Binds ingredients.
  • 1 1/2 cups shredded sharp cheddar cheese Main flavor component; substitute with Gruyère or Monterey Jack if desired.
  • 1/2 cup grated Parmesan cheese Enhances richness; look for vegetarian-safe brands.
  • 1/2 teaspoon black pepper Adds seasoning; adjust to taste.
  • 1/2 teaspoon dried thyme Aromatic flavor; fresh thyme can be substituted.
  • 1/2 teaspoon garlic powder Optional for extra garlic flavor.
  • 1/4 cup chopped fresh parsley Adds freshness and garnishing color.
  • 1 cup shredded mozzarella cheese Topping that melts beautifully; optional addition of buttered panko for crunch.
  • Butter or cooking spray For greasing the baking dish.

Equipment

  • skillet
  • Baking Dish
  • Colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by thinly slicing the zucchini and yellow squash. Sprinkle with salt and let sit in a colander for 20-30 minutes.
  2. After resting, blot the squash slices with paper towels to remove excess moisture.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
  4. Add the drained squash to the skillet and cook for 5-7 minutes until slightly tender.
  5. In a mixing bowl, whisk together sour cream, mayonnaise, and beaten egg. Season with black pepper, dried thyme, and optionally garlic powder.
  6. Fold in shredded cheddar cheese, grated Parmesan, and chopped parsley, mixing thoroughly.
  7. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  8. Gently combine the sautéed squash with the cheese mixture, spreading evenly in the greased baking dish.
  9. Sprinkle shredded mozzarella cheese over the top, mixing with buttered panko for crunch if desired.
  10. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 15-20 minutes.
  11. Let the casserole rest for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze before baking for longer storage.

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