Ultimate Cheesy Squash and Zucchini Casserole: A Comfort Food Delight

Looking for a comforting, cheesy, and utterly delicious way to use up that summer squash and zucchini bounty? Look no further! This Cheesy Squash and Zucchini Casserole is the perfect dish for potlucks, family dinners, or even a satisfying weeknight meal. It’s packed with flavor, easy to make, and sure to become a new favorite. This recipe elevates the humble squash and zucchini into something truly special with layers of creamy cheese, flavorful herbs, and a perfectly golden-brown topping. Get ready to impress your friends and family with this crowd-pleasing casserole!

Why You’ll Love This Cheesy Squash and Zucchini Casserole

• Delicious Flavor: The combination of sweet squash and zucchini with savory cheese, herbs, and garlic is simply irresistible.
• Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for busy weeknights.
• Versatile: You can easily customize this casserole with different cheeses, vegetables, or toppings to suit your taste.
• Perfect for Leftovers: This casserole tastes even better the next day, making it a great option for meal prepping.
• Vegetarian-Friendly: A great way to incorporate more vegetables into your diet, and satisfy even non-vegetarians.
• Crowd-Pleasing: This dish is always a hit at potlucks and gatherings. Everyone loves a good cheesy casserole!
• Uses Seasonal Produce: A delicious way to make the most of summer squash and zucchini when they are at their peak.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this amazing Cheesy Squash and Zucchini Casserole:

• Squash and Zucchini: The stars of the show! You’ll need about 2 pounds of yellow squash and zucchini, sliced into 1/4-inch thick rounds. Look for firm, smooth squash and zucchini without blemishes.
• Onion: Adds a savory depth of flavor. A yellow onion works well, but you can also use a white onion or even a shallot for a milder flavor.
• Garlic: Essential for that classic savory flavor. Freshly minced garlic is always best, but you can use garlic powder in a pinch.
• Butter: Used for sautéing the vegetables and adding richness to the casserole. You can substitute olive oil if you prefer.
• All-Purpose Flour: Helps to thicken the cheese sauce. You can use a gluten-free all-purpose flour blend for a gluten-free version.
• Milk: The base of the creamy cheese sauce. Whole milk will give you the richest flavor, but you can use 2% or skim milk if you prefer. You can also use a plant-based milk alternative, but be aware that it may affect the flavor and texture.
• Heavy Cream: Adds extra richness and creaminess to the cheese sauce. You can omit this if you want to reduce the calories, but it will make a noticeable difference in the texture.
• Shredded Cheese: A blend of cheddar, mozzarella, and Parmesan cheese creates a delicious and complex cheesy flavor. Feel free to experiment with other cheeses, such as Gruyere, Monterey Jack, or Pepper Jack.
• Eggs: Help to bind the casserole together and add richness.
• Dried Herbs: A combination of dried oregano, basil, and thyme adds a flavorful herbaceous note. You can use fresh herbs if you prefer, but you’ll need to use about three times the amount of dried herbs.
• Salt and Pepper: To taste.
• Breadcrumbs: Used for the topping. Panko breadcrumbs will give you the crispiest topping, but you can use regular breadcrumbs or even crushed crackers.
• Melted Butter (for topping): Adds flavor and helps the breadcrumbs to brown.

Equipment You’ll Need

• Large Skillet or Dutch Oven: For sautéing the vegetables.
• 9×13 inch Baking Dish: The perfect size for this casserole.
• Mixing Bowls: For preparing the cheese sauce and breadcrumb topping.
• Whisk: For whisking the cheese sauce.
• Spatula: For stirring the vegetables and cheese sauce.
• Measuring Cups and Spoons: For accurate measuring.

Step-by-Step Instructions

Here’s how to make this delicious Cheesy Squash and Zucchini Casserole:

Step 1: Prepare the Vegetables

Wash and slice the squash and zucchini into 1/4-inch thick rounds. Dice the onion and mince the garlic.

Step 2: Sauté the Vegetables

Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the squash and zucchini and cook until tender-crisp, about 8-10 minutes. Season with salt and pepper to taste.

Step 3: Make the Cheese Sauce

In a separate saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute, until a smooth paste forms (this is called a roux). Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheese, dried herbs, salt, and pepper until the cheese is melted and the sauce is smooth.

Step 4: Assemble the Casserole

In a large bowl, combine the sautéed vegetables, cheese sauce, and eggs. Mix well to combine. Pour the mixture into a greased 9×13 inch baking dish.

Step 5: Prepare the Topping

In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 6: Bake the Casserole

Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. Let the casserole cool for a few minutes before serving.

Tips and Variations

• Add More Vegetables: Feel free to add other vegetables to the casserole, such as bell peppers, mushrooms, or spinach.
• Use Different Cheeses: Experiment with different cheeses to create your own unique flavor combination. Gruyere, Monterey Jack, and Pepper Jack are all great options.
• Add Meat: For a heartier casserole, add cooked ground beef, sausage, or chicken.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free breadcrumbs.
• Make it Dairy-Free: Use a plant-based milk alternative, dairy-free cheese, and olive oil instead of butter.
• Spice it Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
• Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.
• Don’t overcook the vegetables: You want them to be tender-crisp, not mushy.
• Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Let the casserole rest before serving: This will allow the cheese sauce to set up slightly, making it easier to slice and serve.

Serving Suggestions

This Cheesy Squash and Zucchini Casserole is delicious on its own as a vegetarian main course, or as a side dish to complement a variety of meals. Here are some serving suggestions:

• Serve with grilled chicken or fish. The creamy casserole pairs perfectly with lean protein.
• Serve with a side salad. A fresh green salad provides a nice contrast to the richness of the casserole.
• Serve with crusty bread. For soaking up all that delicious cheese sauce.
• Bring it to a potluck. This casserole is always a hit at potlucks and gatherings.
• Enjoy it as a comforting weeknight meal. It’s easy to make and satisfying.

Storage Instructions

To Store: Leftover Cheesy Squash and Zucchini Casserole can be stored in the refrigerator for up to 3-4 days in an airtight container.

To Reheat: Reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave.

To Freeze: While you can freeze the casserole, the texture may change slightly upon thawing. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (approximate per serving)

(Please note that nutritional information is an estimate and may vary depending on the specific ingredients used.)

• Calories: 350-450
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 100-150mg
• Sodium: 400-600mg
• Carbohydrates: 15-25g
• Fiber: 2-4g
• Sugar: 5-10g
• Protein: 15-20g

Cheesy Squash and Zucchini Casserole Recipe

Ingredients:

• 2 pounds yellow squash and zucchini, sliced into 1/4-inch thick rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (panko preferred)
• 2 tablespoons melted butter, for topping

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the squash and zucchini and cook until tender-crisp, about 8-10 minutes. Season with salt and pepper to taste.
3. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, until a smooth paste forms. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the cheddar cheese, mozzarella cheese, Parmesan cheese, oregano, basil, thyme, salt, and pepper until the cheese is melted and the sauce is smooth.
4. In a large bowl, combine the sautéed vegetables, cheese sauce, and eggs. Mix well to combine. Pour the mixture into the prepared baking dish.
5. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
7. Let the casserole cool for a few minutes before serving.

Enjoy!

This Cheesy Squash and Zucchini Casserole is a guaranteed crowd-pleaser. It’s the perfect way to enjoy the flavors of summer and fall, all in one comforting dish. Enjoy!

Keywords: Cheesy Squash Casserole, Zucchini Casserole, Squash and Zucchini Recipe, Vegetarian Casserole, Easy Casserole Recipe, Comfort Food, Potluck Recipe, Side Dish, Summer Squash Recipe, Zucchini Recipe, Cheese, Vegetables, Baking, Dinner, Lunch, Recipe