Description

Craving something cozy, cheesy, and full of flavor? This Cheesy Squash and Zucchini Casserole brings all the comfort of a baked dish with the lightness of garden-fresh vegetables. Perfect for weeknight dinners, weekend potlucks, or special holidays, this easy recipe is a go-to for anyone looking for quick dinner ideas, a healthy-ish comfort food, or simply a creative way to use summer produce. With layers of zucchini and yellow squash nestled in a creamy, cheesy filling and topped with melty mozzarella, it’s one of those easy recipes you’ll come back to again and again.

Ingredients

2 medium zucchini

2 medium yellow squash

1 tablespoon salt

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 cup sour cream

1/2 cup mayonnaise

1 large egg, beaten

1 1/2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 cup chopped fresh parsley

1 cup shredded mozzarella cheese

Butter or cooking spray for greasing

Instructions

1. Thinly slice zucchini and squash into 1/8-inch rounds. Place in a colander, sprinkle with salt, toss, and let sit for 20–30 minutes to draw out moisture.

2. After resting, gently blot the slices with paper towels to remove excess moisture.

3. Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until soft. Add garlic and cook 30 seconds more.

4. Add squash and zucchini slices to the skillet. Cook for 5–7 minutes until slightly tender. Let cool.

5. In a large mixing bowl, whisk together sour cream, mayonnaise, egg, black pepper, thyme, and garlic powder.

6. Stir in shredded cheddar, Parmesan, and parsley to the mixture.

7. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

8. Add sautéed vegetables to the cheese mixture and gently fold together until well coated.

9. Spread mixture evenly in prepared baking dish.

10. Top with shredded mozzarella. Cover with foil and bake for 20 minutes.

11. Remove foil and bake another 15–20 minutes until golden and bubbly.

12. Let rest for 5–10 minutes before serving. Garnish with extra parsley if desired.

Notes

Freshly shredded cheese melts better than pre-shredded—don’t skip it!

Be sure to salt and drain your squash to avoid a watery casserole.

For added crunch, try topping with buttered breadcrumbs during the last 15 minutes of baking.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 4g
Sodium: 480mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 11g
Cholesterol: 55mg

Keywords: cheesy casserole, zucchini recipe, squash casserole, vegetable bake, easy dinner, comfort food, side dish