This Cheesy Zucchini Squash Casserole is a comforting dish filled with tender zucchini and squash, all covered in gooey cheese. It’s a great way to sneak in some veggies!
Honestly, this casserole is so good that you might forget you’re eating healthy! I love serving it with a side salad for a light meal, and it always disappears fast!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are essential for this casserole. If you’re in a pinch, you can substitute with eggplant or carrots, though the texture will change slightly.
Cheddar and Mozzarella Cheese: I love the mix of sharp cheddar and stretchy mozzarella in this dish. If you’re not a fan of cheddar, use Colby Jack or Gouda instead. For a lighter option, reduce the cheese or use low-fat versions.
Sour Cream or Greek Yogurt: Either adds creaminess to the casserole. Greek yogurt is a great substitute if you’re watching your calories. You can also use ricotta for a different texture.
Breadcrumbs: Adding breadcrumbs on top gives a nice crunch. If you don’t have any, crushed crackers or even cornflake crumbs work well. For a gluten-free option, use almond flour or gluten-free breadcrumbs.
How Do You Sauté Vegetables Perfectly for Casseroles?
Sautéing your vegetables right is key to getting the most flavor and achieving the perfect texture. Here’s how to do it:
- Heat your skillet on medium-high before adding olive oil or butter; this helps get a nice sauté.
- Add your onions and garlic first, cooking until they’re soft and fragrant—about 3-4 minutes.
- Then, add the zucchini and yellow squash; stir occasionally for about 5-7 minutes until they’re just starting to soften.
- Make sure not to overcrowd the pan. If needed, cook in batches to ensure they sauté instead of steam.
This technique brings out delicious flavors and ensures the veggies blend beautifully in your casserole!
Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 medium zucchinis, sliced
- 3 medium yellow squash, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
Optional Topping:
- 1/2 cup breadcrumbs (for topping)
For Garnish:
- Fresh parsley or chives, chopped
Time Needed:
This delicious casserole takes about 15 minutes of prep time, and you’ll need around 30-35 minutes to bake. In total, you can expect to spend about 50 minutes from start to serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish so nothing sticks!
2. Saute the Aromatics:
In a large skillet, heat olive oil or butter over medium heat. Toss in the chopped onion and minced garlic. Sauté these until they’re soft and fragrant, about 3-4 minutes. This will lay a lovely flavor base for your casserole!
3. Cook the Veggies:
Add the sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, until the veggies are just slightly tender—this should take about 5-7 minutes. Once done, remove from heat and let them cool for a few minutes.
4. Mix it Up:
In a large bowl, mix together the sour cream, mayonnaise, beaten eggs, salt, pepper, and dried thyme or Italian seasoning. This creamy mix is the heart of your casserole!
5. Combine Ingredients:
Next, gently add your sautéed vegetables along with the shredded cheddar, mozzarella, and half of the Parmesan cheese to this creamy mixture. Stir until everything is well combined.
6. Fill the Dish:
Pour the cheesy vegetable mixture into your prepared baking dish, spreading it out evenly to ensure all veggies are covered.
7. Topping Time:
If you want a crunchy topping, sprinkle the remaining Parmesan cheese and breadcrumbs on top of the casserole. This creates a delicious crust once baked!
8. Bake to Perfection:
Put your casserole in the preheated oven and bake for 30-35 minutes. You’re looking for it to be bubbly and golden brown on top. The delicious smell will fill your kitchen!
9. Let It Set:
Once it’s done baking, remove it from the oven and let it sit for about 5-10 minutes. This helps the casserole set up nicely, making it easier to serve.
10. Serve and Enjoy:
Garnish the top with fresh parsley or chives. Serve hot, and enjoy your scrumptious Cheesy Zucchini Squash Casserole! It pairs wonderfully with grilled chicken or a fresh green salad for a complete meal.
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Casserole?
Absolutely! You can substitute zucchini and yellow squash with other vegetables like eggplant, bell peppers, or even spinach. Just make sure to sauté them until they’re slightly tender before mixing them in!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If you want to freeze it, let it cool completely, then freeze in an airtight container for up to 3 months.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole a day in advance, cover it tightly, and refrigerate it before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
What Can I Use Instead of Mayonnaise?
If you’d rather not use mayonnaise, you can replace it with additional sour cream or Greek yogurt. You could also use cream cheese for a richer flavor!
