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

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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