This Easy Cheesy Zucchini Squash Casserole is a comforting dish that combines fresh zucchini and squash with creamy cheese. It’s perfectly cheesy and oh-so-satisfying!
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These two veggies are the stars of the dish. Use medium-sized ones for the best flavor. If you’re low on zucchini, you can replace it with summer squash or chopped bell peppers for a different twist.
Cheese: Cheddar and mozzarella give a great blend of flavor and creaminess. For a stronger flavor, try replacing the cheddar with Gruyère or sharp cheddar. You can skip the mozzarella and use more cheddar or try gouda instead!
Sour Cream or Greek Yogurt: This adds creaminess. If you’re looking for a lighter option, use low-fat yogurt or cottage cheese. You can also use cream cheese blended with a bit of milk for a similar texture.
Breadcrumbs: They add a nice crunch to the casserole. For a gluten-free option, use crushed cornflakes or gluten-free breadcrumbs. You can also skip them completely if you prefer a softer texture.
How Can I Make Sure My Zucchini Casserole Isn’t Watery?
A common struggle with zucchini dishes is excess moisture. To avoid this, you need to draw out water from the zucchini and squash before cooking.
- After slicing them, salt them and let sit in a colander for about 15 minutes. This helps to draw out extra liquid.
- Gently squeeze the slices after salting to remove even more moisture before mixing them into the casserole.
By doing this, you’ll avoid a mushy casserole and keep those lovely flavors concentrated!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 medium zucchini, thinly sliced
- 3 medium yellow squash, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
For the Cheesy Mixture:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
For Topping (Optional):
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This Easy Cheesy Zucchini Squash Casserole takes about 15 minutes to prepare and 30-35 minutes to bake. So, you’ll enjoy a delicious homemade dish in about an hour. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a medium-sized baking dish with cooking spray or a bit of oil.
2. Prepare the Vegetables:
Slice the zucchini and yellow squash into thin rounds. Place them in a colander, sprinkle with salt, and toss to draw out excess water. Let the veggies sit for about 15 minutes—this helps remove moisture. Then, gently squeeze the zucchini and squash to remove any remaining water.
3. Sauté Aromatics:
In a skillet over medium heat, add the olive oil or butter. Add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, stir in the minced garlic and cook for another 1 minute until it’s fragrant. After that, remove from heat.
4. Mix the Casserole Ingredients:
In a large mixing bowl, combine the sautéed onion and garlic with the sour cream, mayonnaise, dried thyme (or Italian seasoning), and a pinch of salt and pepper. Mix everything together until well blended.
5. Combine with Vegetables:
Add the drained zucchini and squash slices to the mixing bowl. Carefully fold in half of the cheddar and mozzarella cheeses until they are evenly distributed.
6. Assemble the Casserole:
Transfer the mixture to the greased baking dish. Evenly sprinkle the remaining cheddar and mozzarella cheeses over the top along with the grated Parmesan. If you’d like a crunchy topping, sprinkle breadcrumbs over the cheese layer.
7. Bake:
Place the casserole in the preheated oven and bake uncovered for 30-35 minutes or until the casserole is bubbly and the top turns golden brown. The aroma will be enticing!
8. Cool and Garnish:
Once done, take the casserole out of the oven and let it cool for about 5 minutes. If you want, garnish it with fresh parsley or chives for a pop of color.
9. Serve:
Enjoy this warm and cheesy casserole as a delicious side dish, or serve it as a satisfying vegetarian main course. Bon appétit!
FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Use Frozen Zucchini and Squash for This Recipe?
Yes, you can use frozen zucchini and squash. Just make sure to thaw them completely and drain any excess moisture. After thawing, pat them dry with paper towels before mixing into the casserole to avoid it becoming watery.
What Can I Substitute for Mayonnaise in This Recipe?
If you prefer to avoid mayonnaise, you can use Greek yogurt, which will maintain creaminess, or you can replace it with more sour cream. Another option is to use a vegan mayo if you’re looking for a dairy-free alternative.
How Do I Store Leftovers of the Casserole?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick meal.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to a day in advance. Just assemble it, cover, and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before popping it in the oven.
