This Cheesy Zucchini Squash Casserole Bake is a warm and tasty dish that combines fresh zucchini and squash with lots of gooey cheese. It’s perfect for a cozy dinner!
I love how easy it is to whip up! Just mix, bake, and enjoy. It’s like a warm hug on your plate, and honestly, who doesn’t love melted cheese over veggies? Yum! 😋
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These summer squashes are fun to work with! If you’re short on zucchini, you can use more yellow squash or even substitute with eggplant or bell peppers for a different flavor.
Cheddar Cheese: This is my top pick for a rich flavor. You can also mix in mozzarella or Monterey Jack for a creamier texture. If you’re looking for dairy-free options, try a cheese substitute made from nuts or soy.
Sour Cream: Sour cream adds creaminess, but you can swap it with Greek yogurt for a healthier twist. Some folks even use cottage cheese for protein and texture!
Breadcrumbs: The topping gives that crunchy finish. If you want it gluten-free, you can use crushed gluten-free crackers or omit them entirely for a different texture.
How Do I Get the Perfect Texture for My Casserole?
Getting the right texture in this casserole is key! Here’s how to make it work:
- Make sure to sauté the zucchini and squash until they’re just tender. Overcooking can lead to a mushy texture.
- Don’t skip the step of mixing the eggs and sour cream with the cheese—they help bind everything together and create a creamy consistency.
- If you prefer a crisp topping, mix the melted butter with breadcrumbs and place on top of the cheese before baking. This will give a lovely, golden finish!
Let the casserole cool for a few minutes after baking. This allows it to set, making it easier to slice and serve!
Cheesy Zucchini Squash Casserole Bake
Ingredients You’ll Need:
For the Casserole:
- 3 medium zucchinis, sliced
- 3 medium yellow squash, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 2 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Optional Topping:
- 1/2 cup breadcrumbs (optional for topping)
- 2 tablespoons butter, melted
- 1/4 cup fresh parsley or basil, chopped (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and around 30-35 minutes to bake. So, in total, you’ll need about 45-50 minutes to enjoy this cheesy goodness!
Step-by-Step Instructions:
1. Prep the Oven and Dish:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13 inch baking dish. This will prevent the casserole from sticking.
2. Sauté the Veggies:
In a large skillet, pour in the olive oil and heat it over medium heat. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until they become soft and smell fantastic. Then, throw in the sliced zucchini and yellow squash. Cook them for about 5-7 minutes, stirring occasionally, just until they start to soften. Season everything with salt and pepper to taste!
3. Mix the Cheesy Base:
In a big mixing bowl, whisk together the eggs, sour cream, and half of the shredded cheddar cheese. This will create a creamy base for your casserole. Once it’s nicely blended, gently fold in the cooked sautéed veggies. If you’re using chopped parsley or basil, add that in as well. Mix everything together until well combined.
4. Assemble the Casserole:
Pour this delightful mixture into your prepared baking dish, spreading it evenly across the bottom. Next, sprinkle the remaining cheddar cheese and grated Parmesan cheese on top. If you’d like a crunchy topping, mix the breadcrumbs with melted butter and sprinkle that over the cheese layer.
5. Bake and Enjoy:
Place the casserole in your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the casserole is bubbling and the top has turned a lovely golden brown color. When it’s done, remove it from the oven and let it cool for about 5-10 minutes to set. This will make it easier to serve!
Now, dig in and savor every cheesy bite of your Zucchini Squash Casserole Bake! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While zucchini and yellow squash are the stars of this recipe, you can also use other vegetables like eggplant, bell peppers, or even spinach. Just be sure to adjust the cooking time slightly if you choose firmer veggies!
How Can I Make This Recipe Gluten-Free?
No problem! Simply omit the breadcrumbs or use gluten-free breadcrumbs as a topping. Everything else in the recipe is naturally gluten-free, so you can enjoy it without worries!
Can I Prepare This Casserole in Advance?
Yes! You can prepare the casserole up to the baking step a day in advance. Just cover it with plastic wrap and store it in the fridge. When you’re ready to bake, remove the wrap and pop it in the oven—add an extra 5-10 minutes to the baking time if it’s chilled.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the oven or microwave until heated through. Enjoy your cheesy goodness again!
