Description
Squash and Zucchini Casserole is a savory, comforting vegetable bake featuring layers of tender yellow squash, zucchini, onions, creamy cheddar cheese, and a buttery breadcrumb topping. This crowd-pleasing casserole combines a rich blend of flavors and textures, making it the perfect side or main for family dinners, potlucks, or holiday feasts. It’s quick to prepare and offers a delicious way to enjoy seasonal produce with minimal effort.
Ingredients
- 2 lbs yellow squash, sliced
- 2 lbs zucchini, sliced
- 1 large onion, chopped
- 2 cups shredded cheddar cheese
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Steam squash and zucchini slices until tender, about 8 minutes. Drain well.
- In a large bowl, combine cooked squash, zucchini, and onion.
- Stir in 1 1/2 cups cheddar cheese, melted butter, eggs, and sour cream.
- Season mixture with salt, black pepper, and garlic powder.
- Transfer the mixture to the prepared baking dish.
- Top with remaining cheese and breadcrumbs.
- Bake 25–30 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
Notes
Substitute cheddar with Monterey Jack or Swiss, or swap sour cream for plain Greek yogurt for a lighter option. Prepare casserole up to baking, cover, and refrigerate for 1 day before cooking. Store leftovers in an airtight container for up to 3 days; reheat covered to retain moisture. If casserole is watery, ensure squash is well-drained before mixing. If top browns too quickly, tent with foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 290
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg