Cheesy Zucchini and Squash Casserole If you have ever found yourself wondering what to do with an abundance of summer squash, this recipe is the perfect solution.
I remember the first time I made this dish; my family was skeptical about zucchini and squash in a casserole, but the moment they took a bite, they were hooked.
The combination of tender zucchini and yellow squash, rich cream, gooey cheese, and a crispy, buttery topping creates an irresistible dish that’s perfect as a side or even a main course!
Why You’ll Love This Recipe
- Creamy and Cheesy Goodness – Every bite is packed with rich, cheesy flavor that makes veggies taste indulgent.
- Perfect Side or Main Dish – Serve it alongside grilled meats or enjoy it as a stand-alone vegetarian dish.
- Easy to Make – Simple ingredients and minimal prep time make this recipe a breeze.
- Crowd-Pleasing Favorite – Even picky eaters will love this creamy, cheesy casserole.
- Versatile & Customizable – Add your favorite spices, herbs, or even protein to make it your own.
Cheesy Zucchini and Squash Casserole Recipe
Tools You’ll Need
- Cutting board and knife – For slicing the zucchini and squash evenly.
- Mixing bowls – To combine the dry and wet ingredients separately.
- Whisk – To mix the creamy sauce for a smooth texture.
- Baking dish – A 9×13-inch dish works well for even cooking.
- Measuring cups and spoons – For accurate ingredient measurements.
- Oven or slow cooker – Depending on whether you bake or slow-cook the casserole.
- Aluminum foil – Optional, to cover the dish if it browns too quickly.
Ingredients
- 3 medium zucchini – Fresh, tender zucchini adds a mild, slightly sweet flavor and soft texture.
- 3 medium yellow squash – Balances the zucchini with a slightly firmer texture and buttery taste.
- 1 tsp baking powder – Helps provide a slight fluffiness.
- 1/2 cup Parmesan cheese – Adds a salty, nutty richness that enhances the casserole’s depth of flavor.
- 1 tsp salt – A perfect seasoning blend to enhance the overall taste.
- 2 cups mozzarella cheese – Melts beautifully for a gooey, cheesy texture.
- 1 1/4 cups heavy cream – Creates a luscious, creamy base.
- 1/2 cup butter – Adds richness and helps achieve a crispy, golden topping.
Optional Add-ons
- Chopped onions or shallots – For an extra depth of flavor.
- Red pepper flakes – If you love a hint of spice.
- Shredded chicken – To turn this into a complete meal.
- Fresh herbs like thyme or basil – For added freshness.
Step-by-Step Instructions for Cheesy Zucchini and Squash Casserole
Preparing the Ingredients
- Preheat the Oven – Set your oven to 350°F. Grease a baking dish with butter or non-stick spray.
- Prepare the Squash – Wash the zucchini and yellow squash thoroughly. Slice them into thin rounds to ensure even cooking.
- Mix the Dry Ingredients – In a bowl, combine baking powder, Parmesan cheese, and salt. Stir well to distribute the flavors evenly.
Assembling the Casserole
- Layer the Squash – Arrange the zucchini and yellow squash slices in even layers in the greased baking dish.
- Make the Creamy Mixture – In a separate bowl, whisk together the heavy cream, melted butter, and mozzarella cheese. This creates a rich and cheesy sauce that enhances the squash’s natural flavors.
- Combine Everything – Pour the creamy mixture evenly over the layered squash, ensuring each piece is well coated.
- Add the Topping – Evenly sprinkle the dry ingredient mixture over the top, then finish with a bit more cheese.
Baking the Casserole
- Bake the Dish – Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cheese is bubbling.
- Let it Rest – Once baked, remove the casserole from the oven and let it sit for 5 minutes before serving. This helps it set and makes slicing easier.
Best Paired With
- Grilled chicken or steak for a protein-packed meal.
- Fresh garden salad to add a refreshing contrast.
- Warm crusty bread to soak up the creamy sauce.
Storage and Serving
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes for best results.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Use fresh squash for the best texture.
- Grate your own cheese for better melting quality.
Substitutes and Variations
- Use cheddar cheese instead of mozzarella for a sharper flavor.
- Swap Greek yogurt for heavy cream to lighten it up.
- Try a gluten-free version with almond flour instead of baking powder.
Nutritional Breakdown
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Protein | 12g |
| Carbohydrates | 8g |
| Fat | 30g |
| Fiber | 2g |
| Sugar | 4g |
What Others Are Saying About This Recipe
- Laura T. – “Absolutely delicious! The flavors meld so well together, and I loved the crispy topping. Will definitely make again!”
- Michael P. – “I made this for a family gathering, and even my kids who don’t like zucchini went back for seconds!”
- Sophia R. – “I used cheddar instead of mozzarella and added some bacon bits—wow, so good!”
FAQs
Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
What can I use instead of baking powder?
A small amount of almond flour and baking soda can work as a substitute.
Can I make this without heavy cream?
Yes! Use half-and-half or Greek yogurt for a lighter version.
Final Thoughts
Every time I make this casserole, it reminds me of family dinners, cozy weekends, and the joy of sharing a homemade meal with loved ones. There’s something magical about how simple ingredients come together to create something comforting and delicious.
Whether you’re making it for a special occasion or just a regular weeknight dinner, I hope this dish brings as much warmth and happiness to your table as it does to mine. Enjoy every creamy, cheesy bite!