This Easy Cheesy Zucchini Squash Casserole is a warm and tasty dish packed with fresh zucchini and lots of gooey cheese. It’s perfect for a quick weeknight meal or a cozy gathering!
You won’t believe how easy it is to whip this up. I love serving it alongside grilled chicken, and I promise leftovers make for amazing snacks! Plus, it makes veggies a little more fun! 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are your main stars! You can mix and match these squashes based on what you have. If you can’t find yellow squash, just use more zucchini! Summer squash varieties like pattypan work too.
Cheese: Cheddar and mozzarella create a great texture and flavor. If you’re looking for something a bit different, you could try gouda or pepper jack for a kick. For a dairy-free version, look for plant-based cheese alternatives!
Sour Cream and Mayonnaise: These keep the casserole creamy. Greek yogurt is a fantastic substitute for sour cream, plus it adds some protein. You can also swap mayonnaise for avocado for a different twist.
Breadcrumbs: They add a nice crunch on top. If you prefer, crushed crackers or panko can work too. For a gluten-free option, gluten-free breadcrumbs or crushed cornflakes can do the trick.
How Do You Make Sure the Casserole is Creamy and Not Watery?
The key to avoiding a watery casserole is in how you handle the squash. After slicing, sprinkle them with a bit of salt and let them sit for about 10 minutes. This draws out moisture. Then, make sure to squeeze out as much liquid as possible before mixing it into the casserole.
- Drain and squeeze the squash to remove excess moisture.
- Blend the cheese and creamy ingredients thoroughly to ensure a rich flavor.
- Layer the mixture evenly in the baking dish for consistent cooking.
By eliminating extra moisture and ensuring even mixing, you’ll have a beautifully creamy casserole every time!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
- 3 cups zucchini squash, sliced
- 3 cups yellow squash, sliced
- 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
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (optional, for topping)
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and 45-50 minutes to bake, totaling around 1 hour for a delicious, cheesy dish. It’s simple enough for a weeknight dinner and will fill your home with a wonderful aroma!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and lightly grease it with some cooking spray or butter to prevent sticking.
2. Prepare the Squash:
In a large bowl, combine your sliced zucchini and yellow squash. If you want to avoid too much moisture, sprinkle a little salt over them and let them sit for about 10 minutes. This helps draw out water. After 10 minutes, gently squeeze the squash to eliminate excess liquid and drain.
3. Mix the Cheeses:
In another bowl, mix together the shredded cheddar, mozzarella, and Parmesan cheese until combined. This cheesy goodness will bring richness to your casserole!
4. Combine Creamy Ingredients:
In another bowl, whisk together the sour cream, mayonnaise, beaten eggs, chopped onion, minced garlic, salt, pepper, and dried thyme or Italian seasoning. Stir until everything is well blended and creamy.
5. Combine Everything:
Add the cheese mixture to the drained zucchini and squash, and then pour in the creamy mixture. Stir gently until everything is nicely combined.
6. Transfer to Baking Dish:
Pour the mixture into your prepared baking dish and spread it out evenly to ensure even cooking.
7. Add Crunchy Topping (Optional):
If you want to add a crunchy topping, melt the butter and mix it with breadcrumbs in a small bowl. Sprinkle this mixture evenly over the casserole for a delightful crunch.
8. Bake:
Place the casserole in the oven and bake, uncovered, for 45-50 minutes, or until it’s bubbly and golden brown on top.
9. Cool and Serve:
Once done, carefully remove the casserole from the oven and let it cool for 5-10 minutes. This will help it set a bit. Then, serve it warm and enjoy this delicious veggie-packed cheesy delight!
Enjoy this creamy, cheesy, veggie-packed casserole as a delicious side or main dish!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Casserole?
Absolutely! While zucchini and yellow squash are great, feel free to include other vegetables like spinach, bell peppers, or mushrooms. Just be sure to adjust the moisture content as some veggies may need draining.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole a day in advance. Just cover it tightly with plastic wrap or aluminum foil and refrigerate until ready to bake. Simply pop it in the oven when you’re ready to cook, but you may need to add a few extra minutes to the baking time if it’s chilled.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or warm it in the oven at 350°F (175°C) until heated through. You can cover it with foil to prevent drying out.
Can I Freeze This Casserole?
Yes, you can freeze this casserole before or after baking. Just ensure it’s in a freezer-safe container. If freezing before baking, thaw it in the fridge overnight and bake as instructed. If freezing after baking, reheat from frozen at 350°F (175°C), adding some extra time to warm it completely.
