Zucchini and Squash Casserole

Have you ever wondered why some vegetable casseroles turn out soggy and bland while others achieve that perfect balance of creamy texture and vibrant flavor? The secret lies in mastering the art of moisture control and seasoning balance. This zucchini and squash casserole transforms humble summer vegetables into a show-stopping side dish that rivals any comfort food classic.

Southern kitchens have perfected this recipe for generations, creating a dish that celebrates the abundance of summer produce. Our version combines tender zucchini and yellow squash with a rich, cheesy topping that will have your guests asking for seconds.

Ingredients List

This recipe serves 8-10 people and requires fresh, quality ingredients for the best results. Each component plays a crucial role in creating the perfect texture and flavor profile.

• 3 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
• 3 medium yellow squash (about 2 pounds), sliced into ¼-inch rounds
• 1 large sweet onion, thinly sliced (Vidalia preferred)
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup sour cream, room temperature
• ½ cup mayonnaise (substitute Greek yogurt for lighter option)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ¼ cup fresh chives, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons butter, melted

For substitutions, consider using Gruyère cheese for a nuttier flavor, or swap regular breadcrumbs for panko if unavailable. Fresh herbs like thyme or oregano can replace chives for different flavor profiles.

Timing

This zucchini and squash casserole requires strategic timing to achieve optimal results. Total preparation and cooking time spans approximately 90 minutes, which is 20% less than traditional layered casseroles.

Preparation time: 25 minutes (including vegetable prep and salting time)

Cooking time: 45 minutes

Resting time: 10 minutes before serving

Total time: 1 hour 20 minutes

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 350°F (175°C). Slice zucchini and yellow squash into uniform ¼-inch rounds using a mandoline or sharp knife. Place sliced vegetables in a large colander, sprinkle with 1 teaspoon salt, and toss thoroughly.

Allow vegetables to drain for 15 minutes. This crucial step removes excess moisture, preventing a watery casserole. Pat vegetables dry with paper towels before proceeding.

Step 2: Create the Cheese Mixture

In a large mixing bowl, combine sour cream, mayonnaise, beaten eggs, minced garlic, and chopped chives. Whisk until smooth and well incorporated. Add 1½ cups of grated cheddar cheese, reserving ½ cup for topping.

Season the mixture with black pepper and paprika. Taste and adjust seasoning as needed, remembering that the vegetables were already salted.

Step 3: Combine Vegetables and Sauce

Add the drained zucchini, squash, and sliced onions to the cheese mixture. Gently fold ingredients together until vegetables are evenly coated. Avoid overmixing to prevent breaking the vegetable slices.

Step 4: Assemble the Casserole

Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the vegetable mixture to the prepared dish, spreading evenly. The mixture should fill the dish about ¾ full.

In a small bowl, combine panko breadcrumbs with melted butter and remaining ½ cup cheddar cheese. Sprinkle this mixture evenly over the casserole surface.

Step 5: Bake to Perfection

Bake uncovered for 35-40 minutes, until the top is golden brown and the center is set. The casserole should not jiggle when gently shaken. If the top browns too quickly, cover loosely with aluminum foil.

Allow the casserole to rest for 10 minutes before serving. This resting period helps the dish set properly and makes serving easier.

Nutritional Information

This zucchini and squash casserole provides excellent nutritional value while satisfying comfort food cravings. Each serving contains approximately 185 calories, making it a reasonable side dish option.

Per serving (based on 10 servings):

Calories: 185 | Protein: 8g | Carbohydrates: 12g | Fat: 12g | Fiber: 2g | Sodium: 320mg | Calcium: 180mg

Zucchini and yellow squash are excellent sources of vitamin C, potassium, and antioxidants. The combination provides over 15% of daily vitamin C needs per serving. These vegetables are also 95% water, contributing to daily hydration goals.

The cheese component adds valuable protein and calcium, while the eggs provide complete amino acids. This squash and zucchini casserole delivers more nutrients than traditional potato-based casseroles.

Healthier Alternatives for the Recipe

Transform this recipe into a lighter version without sacrificing flavor. Replace sour cream with Greek yogurt to reduce calories by 30% while increasing protein content significantly.

For dairy-free options, substitute cashew cream and nutritional yeast for the cheese mixture. This modification maintains the creamy texture while accommodating dietary restrictions.

Reduce sodium by using fresh herbs instead of salt for seasoning. Herbs like basil, oregano, and thyme add complex flavors without additional sodium content.

Create a gluten-free version by replacing panko breadcrumbs with crushed almonds or gluten-free breadcrumbs. This substitution adds healthy fats and maintains the desired crunchy topping.

For keto-friendly adaptation, eliminate breadcrumbs entirely and add extra cheese and herbs for flavor. This modification reduces carbohydrates while maintaining satisfying taste and texture.

Serving Suggestions

This versatile casserole pairs beautifully with grilled meats, making it perfect for summer barbecues and family gatherings. Serve alongside grilled chicken, pork tenderloin, or beef brisket for complete meals.

For vegetarian meals, pair with quinoa pilaf or wild rice for added protein and fiber. The casserole also complements roasted portobello mushrooms or grilled tofu steaks perfectly.

Enhance presentation by garnishing with fresh herb sprigs or a light sprinkle of paprika. Serve directly from the baking dish for rustic charm, or portion into individual ramekins for elegant dinner parties.

Consider serving at room temperature for picnics and potluck gatherings. The flavors actually develop and improve slightly as the dish cools, making it ideal for outdoor events.

Common Mistakes to Avoid

Success with this recipe depends on avoiding several common pitfalls that can compromise texture and flavor. Understanding these mistakes helps ensure consistent results every time.

• Skipping the salting step: Failing to salt and drain vegetables results in watery, soggy casseroles that lack proper texture
• Overcooking vegetables: Pre-cooking squash and zucchini before baking creates mushy, unappetizing results
• Using pre-shredded cheese: Pre-packaged cheese contains anti-caking agents that prevent smooth melting and proper texture
• Overmixing ingredients: Aggressive mixing breaks down vegetable structure, creating an undesirable mushy consistency
• Incorrect oven temperature: Too high heat causes rapid browning while leaving centers undercooked and watery
• Inadequate resting time: Cutting immediately after baking prevents proper setting, resulting in runny servings

Storing Tips for the Recipe

Proper storage maintains flavor and texture for several days after preparation. Refrigerate leftovers in the original baking dish, covered tightly with plastic wrap or aluminum foil.

The casserole stays fresh for up to 4 days in the refrigerator. For best results, reheat individual portions in the microwave for 60-90 seconds, or reheat the entire dish in a 325°F oven for 15-20 minutes.

Freezing is possible but may affect texture slightly. Wrap cooled casserole portions in freezer-safe containers for up to 3 months. Thaw overnight in refrigerator before reheating.

For meal prep, assemble the casserole completely but don’t bake. Cover tightly and refrigerate for up to 24 hours before baking. Add 5-10 minutes to original baking time when cooking from cold.

Individual portions freeze well in single-serving containers, perfect for quick weekday lunches or dinners. Label containers with contents and date for easy identification.

Conclusion

This zucchini and squash casserole represents the perfect marriage of fresh summer vegetables and comforting Southern flavors. The recipe transforms simple ingredients into an elegant side dish that complements any meal beautifully.

The key to success lies in proper preparation techniques, particularly the salting and draining process that ensures optimal texture. With careful attention to timing and temperature, this casserole delivers consistent, restaurant-quality results every time.

Ready to create this delicious side dish for your next gathering? Try this recipe and share your results in the comments below. Don’t forget to explore our other seasonal vegetable recipes for more inspiration throughout the year!

Cheesy Zucchini and Squash Casserole Recipe

This cheesy zucchini and squash casserole is a simple, flavorful dish made with fresh summer vegetables, creamy cheese, and a crispy golden topping. Perfect as a comforting side for weeknight dinners, potlucks, or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course dinner

Cuisine American

Servings 8 people

Calories 220 kcal

Ingredients

• 3 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
• 3 medium yellow squash (about 2 pounds), sliced into ¼-inch rounds
• 1 large sweet onion thinly sliced (Vidalia preferred)
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup our cream, room temperature
• ½ cup mayonnaise (substitute Greek yogurt for lighter option)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ¼ cup fresh chives, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons butter, melted

Instructions

• Step 1: Prepare the Vegetables

  Preheat your oven to 350°F (175°C). Slice zucchini and yellow squash into uniform ¼-inch rounds using a mandoline or sharp knife. Place sliced vegetables in a large colander, sprinkle with 1 teaspoon salt, and toss thoroughly.

  Allow vegetables to drain for 15 minutes. This crucial step removes excess moisture, preventing a watery casserole. Pat vegetables dry with paper towels before proceeding.
• Step 2: Create the Cheese Mixture

  In a large mixing bowl, combine sour cream, mayonnaise, beaten eggs, minced garlic, and chopped chives. Whisk until smooth and well incorporated. Add 1½ cups of grated cheddar cheese, reserving ½ cup for topping.

  Season the mixture with black pepper and paprika. Taste and adjust seasoning as needed, remembering that the vegetables were already salted.
• Step 3: Combine Vegetables and Sauce

  Add the drained zucchini, squash, and sliced onions to the cheese mixture. Gently fold ingredients together until vegetables are evenly coated. Avoid overmixing to prevent breaking the vegetable slices.
• Step 4: Assemble the Casserole

  Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the vegetable mixture to the prepared dish, spreading evenly. The mixture should fill the dish about ¾ full.

  in a small bowl, combine panko breadcrumbs with melted butter and remaining ½ cup cheddar cheese. Sprinkle this mixture evenly over the casserole surface.
• Step 5: Bake to Perfection

  Bake uncovered for 35-40 minutes, until the top is golden brown and the center is set. The casserole should not jiggle when gently shaken. If the top browns too quickly, cover loosely with aluminum foil.

  Allow the casserole to rest for 10 minutes before serving. This resting period helps the dish set properly and makes serving easier.

Keyword Zucchini and Squash Casserole