This summer squash casserole, with a mix of squash and zucchini baked together, is great with any meal, whether it's a summer cookout or a holiday feast. It's creamy and cheesy and made with fresh stuff, not canned soup or egg. It's a dish everyone loves when I make it.
Today, I'd like to share a yummy recipe for making a casserole with zucchini and squash. This summer dish is super simple to whip up and might just win over even the pickiest veggie eaters.
Here, you'll see what you need, how to cook it step by step, and some tricks to make your summer squash casserole extra tasty.
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Why You'll Love this Summer Squash Casserole
- Flavorful: This squash and zucchini casserole is rich in flavor and is year-round comfort food.
- Great texture: The squash is so tender but not mushy.
- Perfect consistency: The sauce is cheesy and creamy but not too heavy.
Casserole Ingredients:
To prepare this summer squash casserole, you'll need these ingredients:
- Yellow Squash - This adds a sunny color and a sweet flavor to the dish.
- Zucchini - It gives a green hue and a fresh taste.
- Heavy Cream - Makes the casserole creamy and rich.
- Panko Bread Crumbs - These add a crispy texture on top.
- Onion - Adds a savory flavor and a bit of crunch.
- Butter - Adds richness and helps in cooking.
- Shallots - These add a mild onion flavor and a subtle sweetness.
- Italian Seasoning - Gives the dish a flavorful Italian twist.
- Garlic - Adds a delicious aromatic flavor.
- Sharp Cheddar and Parmesan Cheese - Gives a strong flavor that's nutty, salty, and cheesy.
- Salt and Pepper - Enhances the overall taste and seasoning of the dish.
How to Make Squash Casserole:
Here are the step-by-step instructions for making squash casserole at home.
- First, preheat the oven to 450°F.
- Next, in a large skillet, melt butter over medium heat. Add onion and shallots, and cook for about 10 seconds.
- Then, add chopped squash, Italian seasoning, salt, and pepper. Cook and stir occasionally for about 3 minutes or until the yellow squash and zucchini are crisp-tender.
- After that, add garlic and cook for about 30 seconds.
- Next, add heavy cream and cook until reduced for about 3 minutes. Remove from the heat.
- Now, stir in cheddar cheese, ¼ cup Parmesan cheese, and ¼ cup bread crumbs.
- Transfer the mixture into a 2-quart baking dish and sprinkle with ¼ cup bread crumbs and ¼ cup Parmesan cheese.
- Finally, bake until golden brown for about 8 minutes.
Tips:
Here are some simple tips to make squash casserole:
- Choose Fresh Squash: Pick squash that looks firm and bright in color. Fresher squash makes tastier casserole.
- Prep the Ingredients: Wash the squash properly before chopping. Chop them into small, even pieces so they cook evenly.
- Cook Slowly: When cooking the squash on the stove, let it cook slowly over medium heat. This helps to bring out the flavors without burning them.
- Season Well: Don't forget to add salt, pepper, and any other seasonings you like. It gives the casserole a tasty kick.
- Add Cheese Last: Stir in the cheese towards the end of cooking. This ensures it melts evenly and gives that gooey, cheesy goodness.
- Top with Bread Crumbs: Sprinkle bread crumbs on top before baking. It adds a nice crunch to every bite.
- Bake Until Golden: Keep an eye on the casserole while baking. Take it out when the top turns a beautiful golden brown color.
- Let it Rest: Allow the casserole to cool for a few minutes before serving. It helps to set and makes it easier to dish out.
FAQs about Squash Casserole:
This recipe is very customizable. I listed sharp cheddar cheese and parmesan cheese as the ingredients. I think both kinds of cheeses really complement each other. If paired together, you will have a bold, rich cheese flavor in the dish.
I opted for panko breadcrumbs because they have a crisper, airier texture than most types of breadcrumbs on the market. They add a delightful crunch to the top of the casserole without becoming too dense or soggy during baking.
While fresh squash is preferable for optimal flavor and texture, you can use frozen squash in a pinch. Just make sure to thaw and drain it well before using to prevent excess moisture in the casserole.
Yes, you can assemble the casserole ahead of time and refrigerate it before baking. This is a convenient option for busy days or when entertaining guests. Simply follow the recipe instructions until just before baking, then cover and refrigerate. When ready to bake, remove from the fridge, let it come to room temperature, and then bake as directed.
Absolutely! Squash casserole is versatile, and you can adjust the ingredients to suit your taste preferences. Feel free to add other vegetables like bell peppers or spinach, swap the cheeses, or even add some protein like cooked chicken or bacon for a heartier dish.
The casserole is ready when the top is golden brown and bubbly, and the squash is tender. You can also insert a knife or toothpick into the center to check for doneness – it should come out clean with no resistance.
How to Store Zucchini and Squash Casserole:
To store your summer squash casserole, first, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the casserole to an airtight container.
Place the covered casserole in the refrigerator, where it can be stored for up to 3-5 days. You can check out more info about the cold food storage guide here.
Reheating:
When you're ready to enjoy it again, reheat individual portions in the microwave or reheat the entire casserole in the oven until warmed through.
If you want to freeze the casserole for longer storage, wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe container. It can be frozen for up to 2-3 months.
Before reheating frozen casserole, allow it to thaw overnight in the refrigerator. Then, reheat following the same instructions as above. Remember to discard any leftover casserole if it has been sitting at room temperature for more than 2 hours to prevent food borne illness.
Check Out More Squash Recipes:
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Summer Squash Casserole
Ingredients
- 2 cups diced yellow squash
- 2 cups diced zucchini
- 2 tablespoon unsalted butter
- ½ cup chopped yellow onion
- 2 tablespoon chopped shallots
- 1 tablespoon minced garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup shredded cheddar cheese, (lightly packed)
- ½ cup parmesan cheese , (divided)
- ½ cup panko bread crumb, (use more according to your liking)
Instructions
- Preheat the oven to 450°F
- In a large skillet, melt butter over medium heat. Add onion and shallots, cook for about 10 seconds.
- Add chopped squash, Italian seasoning, salt, and pepper, cook and stir occasionally for about 3 minutes or until the yellow squash and zucchini are crisp-tender.
- Add garlic, cook for about 30 seconds.
- Add heavy cream, cook, until reduced for about 3 minutes. Remove from the heat.
- Stir in cheddar cheese, ¼ cup Parmesan cheese, and ¼ cup bread crumbs.
- Transfer the mixture into a 2-quart baking dish and sprinkle with ¼ cup bread crumbs and ¼ cup Parmesan cheese. Bake until golden brown for about 8 minutes.
Rena says
This looks amazing! I love grilled squash but always want to use it in different ways. I can't wait to try this one.
Cait says
Grilled squash is always a favorite of ours in the summer! I can’t wait to try and make this for my family!
Sarah Bailey says
Now this sounds like an absolutely incredible casserole to put together for the summer. I definitely need to try and make it myself as it sounds like something that would really tickle my tastebuds.
Amber Myers says
This looks really good! I enjoy squash, so I'll have to try this over the summer. Plus I love things with cheese!
Terri Steffes says
I am so in love with summer squash. I got the first squash of the season and I am so eager to start harvesting more.
Heather says
I love that this recipe uses Panko bread crumbs. That and cheese is always a winning combination.
Brandy says
I must admit I don't normally go for summer squash, but this casserole really has me ready to try it again! I bet I would love your summer squash casserole.
Nancy L says
This looks and sounds delicious! I have only made stir frys with squash, so I must give this a try! I can't have dairy products, so I might try almond milk thickened with a little cornstarch.
Ruth I. says
Yum! This looks appetizing! I am happy that I have those ingredients on the list. I can make this anytime!
Winter White says
My mouth is watering as we speak! I love this casserole idea and love that you use some of my fav ingredients (hello cheese hello breadcrumbs)