Zucchini And Squash Casserole Recipe

I’ve been playing with fresh summer produce and created a Healthy Squash Casserole featuring zesty zucchini and tender yellow squash. Sautéed onions and garlic pair perfectly with melted cheddar and Parmesan cheese, while olive oil and basil add a bright finish. Every bite is a vibrant celebration of seasonal flavor.

I recently dug into a recipe idea that blew my mind with its simple approach and healthy twist. I love using up my summer squash, so I decided to make a Zucchini And Squash Casserole that’s got the perfect balance of textures and flavors.

I sliced up 2 medium zucchinis and 2 medium yellow squashes (about 3 cups each) and tossed them with a chopped onion and minced garlic. Then I mixed in 2 lightly beaten eggs, shredded cheddar cheese and a bit of grated Parmesan to give it that cheesy zing.

I even sprinkled some breadcrumbs on top and drizzled 2 tbsp of olive oil, with just a pinch of salt and a dash of black pepper. This recipe, which reminds me a bit of a Yellow Squash And Zucchini Gratin or even a Cheesy Zucchini Casserole Allrecipes version, is a cool twist on the usual summer squash dishes I’ve made before.

It’s easy, healthy and super satisfying.

Why I Like this Recipe

I love this recipe because it’s a simple and tasty way to use up all of my summer squash. Every time I make it, I’m reminded how awesome it is that I can combine zucchini, yellow squash, and other fresh veggies into one dish that really hits the spot. I like that it’s a healthy option that doesn’t take forever to make and the crunchy breadcrumb topping gives it that extra kick.

Here are a few reasons why I like it:

1. I enjoy how the mix of squash and cheese creates a really satisfying flavor that isn’t too heavy.
2. I like that it’s super easy to prep and get in the oven pretty quick even when I’m in a rush.
3. I appreciate that it uses up all my summer squash so I’m not wasting any veggies.
4. I dig the crunchy breadcrumbs on top, they add a texture contrast that makes every bite fun.

This summer squash casserole is one of those recipes that feels homemade and comforting, even if I mess up a step here and there. It reminds me that sometimes simple ingredients and a bit of creativity can make a delicious meal.

Ingredients

• Zucchinis are loaded with fiber and vitamins and keep it light and healthy.
• Yellow squashes add a bright, fresh flavor and provide plenty of nutrients.
• Onions bring a sweet, earthy taste while offering antioxidants and gut-friendly fibers.
• Garlic gives a bold kick to the dish and may help boost your immunity.
• Eggs supply extra protein and richness to bind the casserole together perfectly.
• Cheddar cheese contributes a tangy, creamy texture with added calcium benefits.
• Olive oil offers healthy fats and a subtle, fruity note to the mix.

Ingredient Quantities

• 2 medum zucchinis, sliced (about 3 cups)
• 2 medum yellow squashes, sliced (about 3 cups)
• 1 medum onion, chopped
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Optional: 1/4 cup chopped fresh basil or parsley

How to Make this

1. Preheat your oven to 375°F and lightly grease a casserole dish so nothing sticks.

2. Slice the zucchinis and yellow squashes into round pieces until you have about 3 cups each, then set them in a big bowl.

3. Chop the onion and mince the garlic, then heat the olive oil in a pan over medium heat and cook them until the onion softens a bit (about 3 to 4 minutes).

4. Pour the cooked onion and garlic over the squash in the bowl.

5. Lightly beat the eggs in a separate bowl and then mix them into your squash mixture along with the shredded cheddar cheese and grated Parmesan cheese.

6. Sprinkle the salt and ground black pepper into the mix, and if you are using fresh basil or parsley, toss that in too.

7. Stir all the ingredients together really well so that the flavors can mix in evenly.

8. Transfer the mixture into your prepared casserole dish and smooth it out into an even layer.

9. Evenly sprinkle the breadcrumbs over the top to give it that nice crunchy topping.

10. Bake for about 30 to 40 minutes until the casserole is bubbly and the top is golden brown. Enjoy it warm.

Equipment Needed

1. A working oven
2. A casserole dish (lightly greased)
3. A big mixing bowl
4. A knife and a cutting board
5. A pan for sautéing the onion and garlic
6. A stirring spoon or spatula
7. A separate bowl for lightly beating the eggs
8. Measuring cups and spoons
9. Oven mitts for safely handling hot dishes

FAQ

Zucchini And Squash Casserole Recipe Substitutions and Variations

• For minced garlic, you can use 1/4 tsp garlic powder if you don’t have fresh garlic handy
• If you’re out of cheddar, try shredded mozzarella or Monterey Jack because they melt good too
• Instead of Parmesan, you can use Romano cheese or even a sprinkle of nutritional yeast if you want a different flavor
• Don’t have breadcrumbs? Crushed crackers or panko work real nice as a crunchy topping
• If you need an egg substitute, mix 1 tbsp flax meal with 3 tbsp water per egg and let it sit for 10 mins

Pro Tips

1. Try sprinkling a little extra salt on the sliced squashes and letting them sit for about 10 to 15 minutes before patting them dry. This helps to draw out some of the excess water, making the casserole less watery.
2. Toast your breadcrumbs lightly in olive oil in a small pan before adding them on top. It creates a crisper topping and infuses extra flavor into the dish.
3. If you’re into cheesiness, consider mixing in a bit more cheddar or even trying some mozzarella for gooey texture, but dont overdo it or it might overpower the veggies.
4. Experiment with adding a pinch of red pepper flakes, or even a dash of smoked paprika, for an extra kick of flavor. Just a little goes a long way!