This Cheesy Zucchini Squash Casserole is a warm and comforting dish, packed with fresh zucchini and a rich, cheesy goodness. It’s perfect as a side or even a main dish!
Honestly, I love how easy it is to put together! Just layer everything in a dish and bake—no fancy cooking skills needed. Plus, it’s a sneaky way to eat more veggies! 🥒🧀
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars! If you’re in a pinch, you can swap them for other summer squash varieties or even eggplant, processed similarly.
Onion and Garlic: I love using yellow onion for its sweetness. However, you can substitute with shallots for a milder flavor or garlic powder if fresh isn’t handy.
Cheeses: Cheddar and mozzarella give a great blend of flavor and creaminess. For a twist, try Monterey Jack or a spicy pepper jack cheese!
Sour Cream and Mayonnaise: This combo adds richness. Greek yogurt is a fantastic substitute for a lighter version, or coconut cream for a dairy-free option.
Breadcrumbs: They’re optional, but they do add a nice crunch. You could use crushed crackers or skip them altogether if you prefer a softer texture.
How Do I Properly Squeeze Moisture from the Zucchini?
Removing moisture from zucchini is crucial for a non-soggy casserole. Here’s how:
- After slicing the zucchini and yellow squash, sprinkle them with salt and let them rest for about 10 minutes. This helps draw out water.
- Gently squeeze the pieces to remove excess water, then pat them dry with paper towels before adding them to the mix.
This step prevents your casserole from being watery, ensuring a perfectly creamy texture. Trust me, it makes all the difference!
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
For the Topping:
- 1/2 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This casserole requires about 15 minutes of prep time and 40-45 minutes of baking time, plus a brief resting period afterward. In total, plan for around 1 hour to get everything ready and serve up this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×13 inch casserole dish with a little olive oil or cooking spray to prevent sticking.
2. Sauté the Aromatics:
In a large skillet over medium heat, add the olive oil. Once it’s hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is softened and fragrant. Then, take it off the heat and set aside.
3. Prepare the Zucchini and Squash:
In a big bowl, mix together the sliced zucchini and yellow squash. Sprinkle them generously with salt and let them sit for about 10 minutes. This helps to draw out the excess moisture. After 10 minutes, gently squeeze the slices to remove the water, then pat them dry with paper towels.
4. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, sour cream, mayonnaise, and Italian seasoning. Make sure to add salt and pepper to your taste. This creamy mixture is what brings everything together!
5. Combine the Flavors:
Add the sautéed onions and garlic to the egg mixture, followed by the shredded cheddar, mozzarella, and Parmesan cheeses. Stir everything well to combine these delicious flavors!
6. Mix in the Squash:
Carefully fold the zucchini and squash slices into the cheese and egg mixture, making sure they are well coated. This helps to ensure every bite is cheesy and flavorful.
7. Transfer to the Casserole Dish:
Pour the mixture into the prepared casserole dish, spreading it out evenly for uniform cooking.
8. Add a Crunchy Topping (Optional):
If you want to add some texture, sprinkle breadcrumbs evenly over the top of the mixture. This step is optional, but it gives a nice crunchy finish!
9. Bake to Perfection:
Place the casserole in the preheated oven and bake for 40-45 minutes, or until it’s bubbly and the top is beautifully golden brown.
10. Cool and Serve:
Once baked, take it out of the oven and allow it to rest for about 5-10 minutes. This helps it set up a bit and makes serving easier.
11. Garnish and Enjoy:
Before serving, feel free to garnish with chopped fresh parsley or chives for a pop of color and flavor. Serve warm and enjoy this cheesy delight!
This casserole is creamy, cheesy, and a fantastic way to savor fresh zucchini and squash flavors in a hearty, comforting dish. Enjoy every bite!
FAQ about Cheesy Zucchini Squash Casserole
Can I Use Frozen Zucchini and Squash?
While fresh zucchini and squash yield the best texture, you can use frozen if needed. Just be sure to thaw and drain them well to remove excess moisture before mixing them in!
How Can I Make This Recipe Gluten-Free?
You can easily modify this casserole to be gluten-free. Simply substitute the breadcrumbs with gluten-free breadcrumbs or omit them altogether for a great texture.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and store it covered in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
How to Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm. Enjoy it again!
