Zucchini And Squash Casserole Recipe

I perfected my Healthy Squash Casserole. I combined sliced zucchini, yellow summer squash, chopped onion, and minced garlic with tangy sour cream and buttery cheddar cheese for a delightful creation. The addition of eggs, panko breadcrumbs, and Parmesan cheese gives it a satisfying texture and depth. You must try it.

I’ve always been excited to try new takes on summer squash recipes, and this Zucchini And Squash Casserole is one of my favorites. I like to mix 3 cups of sliced zucchini with an equal amount of sliced yellow summer squash, toss in a chopped medium onion and a couple of minced garlic cloves to really lift the flavors.

I then stir in some sour cream, mayonnaise and a generous cup of shredded cheddar cheese to give it a rich, creamy texture. I also add in two lightly beaten eggs for a little binding kick and top it off with panko breadcrumbs mixed with grated Parmesan cheese and a couple of tablespoons of olive oil.

Seasoned with salt, pepper, dried oregano and basil, this recipe is a fun healthy spin on a classic summer squash casserole that always surprises me with its flavor.

Why I Like this Recipe

I like this recipe because I get to use up all my summer squash when I’ve got too many lying around. I love how simple it is to put together; even when my day is crazy busy, I can throw these ingredients in and have something delicious in no time. Also, the mix of creamy texture and crunchy topping just makes every bite really satisfying and comforting.

Here’s a little description of why it’s awesome: I make this summer squash casserole when I need to use up all my extra zucchini and yellow squash. It’s super easy to whip up and pretty healthy, plus it always reminds me of home cooking. The combination of the creamy filling and the crunchy topping is just so perfect, and honestly, it’s one of my favorite ways to enjoy veggies.

Ingredients

• Zucchini is high in fiber, low in calories, and has a fresh, mild taste.
• Yellow summer squash offer vibrant color, natural sweetness, plus essential vitamins and fiber.
• Onions deliver a savory, slightly sweet flavor along with antioxidants and vital nutrients.
• Garlic packs a punch with bold flavor and healthful immune boosting benefits.
• Eggs provides protein, helps bind ingredients, and add some richness to the casserole.
• Cheddar cheese brings sharp, creamy flavor along with calcium and a boost of protein.
• Panko and Parmesan add a crunchy, tangy finish that elevates the dish texture.

Ingredient Quantities

• 3 cups sliced zucchini
• 3 cups sliced yellow summer squash
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

How to Make this

1. Preheat your oven to 375°F and get your casserole dish ready.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until they start to get soft, about 3-4 minutes.

3. Toss in the sliced zucchini and yellow summer squash and cook them for about 5 minutes, just until they start to soften.

4. In a separate bowl, whisk together the sour cream, mayonnaise, lightly beaten eggs, shredded cheddar cheese, dried oregano, dried basil, salt, and pepper.

5. Stir the cooked veggies into the bowl with the creamy mixture until everything is well combined.

6. Pour the mixture into your prepared casserole dish and smooth it out evenly.

7. In another bowl, mix the panko breadcrumbs with the grated Parmesan cheese and sprinkle this topping evenly over the casserole.

8. Bake in the preheated oven for 25-30 minutes until the top gets golden brown and the casserole is bubbling.

9. Let it cool for a few minutes before serving. Enjoy your delicious summer squash casserole!

Equipment Needed

1. Oven (preheated to 375°F that you’ll need for baking)
2. Casserole dish
3. Large skillet
4. Knife and cutting board for chopping the onion, garlic, and veggies
5. A large mixing bowl for combining the creamy ingredients with the cooked veggies
6. A separate bowl for mixing the panko breadcrumbs and Parmesan cheese topping
7. Whisk for beating the eggs and mixing the sour cream, mayonnaise, and cheese
8. Measuring cups and spoons to get the right amounts of ingredients
9. A spatula or wooden spoon for stirring everything together

FAQ

Zucchini And Squash Casserole Recipe Substitutions and Variations

• Instead of sour cream, you can use plain Greek yogurt which still keeps a tangy flavor.
• If mayo isn’t your thing, mashed avocado or light mayo can be a good swap to keep it creamy.
• You might replace cheddar cheese with Monterey Jack cheese; it adds a nice milder zing.
• No panko breadcrumbs? Try using toasted, crushed cornflakes or even rolled oats for that crunchy top.
• For Parmesan cheese, asiago cheese works well and gives a similar rich taste.

Pro Tips

1. Make sure you dont overcook the veggies in the skillet cause they will still soften more in the oven, and you dont want them to lose their shape or texture.
2. Try stirring in a bit of extra herbs or a squeeze of lemon juice at the end when you mix the sauce in the veggies, it can give it a fresh kick.
3. Keep an eye on the breadcrumb topping while baking so it doesnt burn; if it browns too fast, cover with a sheet of foil for the last few minutes.
4. Let the casserole sit for a few minutes after you take it out of the oven; it makes it easier to serve and the flavors have a chance to meld together better.