summer squash casserole

Summer Squash Casserole

Cheesy and Creamy Squash and Zucchini Casserole. The perfect side dish for any meal and any season.
5 from 5 votes
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Course: Side Dish
Cuisine: American
Keyword: side dish, cheesy, squash, zucchini, parmesan, cheddar cheese, heavy cream
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Author: Rika Livingston


  • 2 cups diced yellow squash
  • 2 cups diced zucchini
  • 2 tbsp unsalted butter
  • 1/2 cup chopped yellow onion
  • 2 tbsp chopped shallots
  • 1 tbsp minced garlic
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese (lightly packed)
  • 1/2 cup parmesan cheese (divided)
  • 1/2 cup panko bread crumb (use more according to your liking)


  • Preheat the oven to 450°F
  • In a large skillet, melt butter over medium heat. Add onion and shallots, 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. Then add garlic, cook for about 30 seconds.

  • Add heavy cream into the skillet and cook until reduced for about 3 minutes. Remove from the heat and stir in cheddar cheese, 1/4 cup Parmesan cheese, and 1/4 cup bread crumbs.
  • Transfer the mixture into a 2-quart baking dish and sprinkle with 1/4 cup bread crumbs and 1/4 cup Parmesan cheese. Bake until golden brown for about 8 minutes.
  • Serve and enjoy.


Cheddar cheese is an optional ingredient. You may skip it for a lighter sauce. 
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