Zucchini And Squash Casserole Recipe

I crafted a Healthy Squash Casserole bursting with fresh summer flavors. I combined tender zucchini, yellow squash, and savory cheddar along with grated Parmesan, chopped onions, and minced garlic, enriched by eggs and sour cream. A crunchy breadcrumb topping and olive oil finish complete this seasonal delight I truly savor.

I recently whipped up this Zucchini And Squash Casserole because I had a bunch of summer squash lying around and wanted to try something new. I sliced up 2 medium zucchinis and 2 medium yellow squashes, getting about 3 cups each, and then tossed them with a small chopped onion and 2 garlic cloves that were minced pretty finely.

I just love how the cheddar and Parmesan cheeses mix together in this dish, so I added 1 cup shredded cheddar cheese along with 1/2 cup grated Parmesan cheese. Then I beat 2 large eggs, mixed in 1/2 cup sour cream and 1/4 cup milk, seasoned it with salt and black pepper, and sprinkled 1/2 cup breadcrumbs on top before drizzling with 2 tablespoons of olive oil.

The final dish reminds me of a cheesy zucchini casserole and blends healthy flavors with a burst of tang and texture. Give it a try and let me know what you think!

Why I Like this Recipe

I like this recipe because:
1. I love how the mix of zucchini and yellow squash comes together with the melty cheeses for a super comforting dish.
2. I enjoy that it’s really easy to prepare, making it perfect for busy days when I still want a healthy meal.
3. I appreciate the crispy breadcrumb topping, which gives the casserole an awesome crunch and extra flavor.
4. I like that it feels like a creative way to use up my summer squash, leaving me with less waste and a delicious dinner.

And here’s the rewritten description:
Whenever I have a bunch of summer squash, I always jump at the chance to make this casserole. Its simple recipe makes it healthy and easy to whip up after a long day, and the mix of zucchini and yellow squash with a crunchy topping is just so satisfying. I know it might not be perfect every time I try it, but that’s what makes it fun and real. Enjoying this dish always reminds me why simple meals can be the best.

Ingredients

• Zucchinis provide fiber, vitamins, and hydration while having low calories and versatile flavor.
• Yellow squashes add crunch, nutrients and a sweet yet mild taste to balance the casserole.
• Onions contribute a tangy flavor, natural fragrance and beneficial antioxidants for health.
• Garlic intensifies flavor, offers natural healing properties and balances earthy veggie taste.
• Cheddar cheese lends creamy texture, protein, and rich tangy flavor for extra satisfaction.
• Eggs act as binder, add protein and help create a firm casserole consistency.
• Olive oil adds healthy fats and enhances overall flavors with a smooth finish.

Ingredient Quantities

• 2 medium zucchinis, sliced (about 3 cups)
• 2 medium yellow squashes, sliced (about 3 cups)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

How to Make this

1. Preheat your oven to 375°F and grease a 9×13 inch casserole dish with a little extra olive oil if needed

2. Slice the zucchinis and yellow squashes into rounds approximately 1/4 inch thick, and chop the small onion into even pieces

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the chopped onion and minced garlic then cook until they are soft and fragrant, about 3-5 minutes

4. In a big mixing bowl, combine the sliced zucchinis and yellow squashes with the cooked onion and garlic

5. Add 1 cup shredded cheddar cheese and 1/2 cup grated Parmesan cheese to the vegetable mix

6. In a separate bowl, lightly beat 2 large eggs then mix in 1/2 cup sour cream, 1/4 cup milk, 1/2 teaspoon salt (or to taste) and 1/4 teaspoon black pepper

7. Pour the egg and sour cream mixture over the vegetables and cheese then gently stir until everything is evenly coated

8. Transfer the mixture into your prepared casserole dish making sure it is spread evenly

9. Sprinkle 1/2 cup breadcrumbs evenly on top to give it a nice crunchy topping

10. Bake in the preheated oven for 30-35 minutes until the casserole is bubbly and golden brown, then let it cool a bit before serving Enjoy!

Equipment Needed

1. Oven (preheated to 375°F)
2. 9×13 inch casserole dish
3. Chef’s knife
4. Cutting board
5. Large skillet
6. 2 mixing bowls (one for the vegetables and cheese, one for the egg mixture)
7. Measuring cups and spoons
8. Whisk or fork for beating eggs
9. Spatula for stirring and transferring ingredients

FAQ

Zucchini And Squash Casserole Recipe Substitutions and Variations

• If you don’t have cheddar cheese, try using Monterey Jack cheese instead for a similar melt and flavor.
• You can swap out Parmesan cheese with Pecorino Romano if you want a sharper kick in your dish.
• Sour cream can be replaced with an equal amount of Greek yogurt – it’s a bit tangier but works great in the mix.
• If you’re short on milk, you might use almond milk or even a splash of cream to keep it rich and creamy.
• For the breadcrumbs, crushed Ritz crackers or cornflakes can do the trick for a crunchy topping.

Pro Tips

1. Make sure you slice the zucchinis and yellow squashes evenly. A mandoline slicer works great to get uniform slices so everything cooks at the same time and nothing gets overcooked or underdone.
2. Keep an eye on the onions and garlic when you’re cooking them. They can quickly burn if the heat is too high, so stir them often and lower the heat if needed to keep the flavors nice and mellow.
3. When mixing the egg and sour cream mixture with the vegetables, be gentle so you dont end up with mushy veggies. You want them to hold their shape for a better texture in every bite.
4. If you want a little extra flavor, try tossing in some chopped fresh herbs like basil or thyme. It adds a fresh, extra aroma that nicely complements the cheeses without overpowering the dish.