This Easy Cheesy Zucchini Squash Casserole is a warm, comforting dish packed with tender zucchini and gooey cheese. It’s like a hug in a bowl!
The best part? It’s super easy to whip up! I love serving it as a side with dinner or even for breakfast—because who doesn’t love cheese in the morning? 😊
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two summer squashes are what make this casserole light and flavorful. If you only have one type, that’s totally fine! You can also use other veggies like bell peppers or eggplant if you’re looking to switch it up.
Cheeses: A mix of cheddar and mozzarella brings great flavor and creaminess. If you’re aiming for a lighter option, try using reduced-fat cheese or a dairy-free cheese. Cream cheese can work well, too, for extra creaminess!
Sour Cream and Mayonnaise: These ingredients add richness to the casserole. If you prefer a healthier choice, Greek yogurt is a fantastic substitute and adds a nice tang. For dairy-free, try a plant-based yogurt.
Onion and Garlic: Fresh onion and garlic enhance the dish’s overall flavor. If you’re short on time, dried minced onion and garlic can also work in a pinch, though fresh is always tastier!
How Do You Cook Zucchini and Squash Without Making It Soggy?
This is a common challenge when cooking with zucchini and squash, but there’s a simple trick! You want to remove some moisture before baking. Here’s how:
- After slicing the zucchini and squash, sprinkle them lightly with salt and let them sit for 10-15 minutes. This draws out excess water.
- Pat the veggies dry with a paper towel before adding them to the skillet. This step helps prevent a watery casserole.
By following these steps, you’ll have a casserole that’s perfectly creamy, not watery, and bursting with flavor! Enjoy cooking!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese and Cream:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings:
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper to taste
For Cooking:
- 2 tablespoons olive oil or butter
How Much Time Will You Need?
This casserole will take about 15 minutes to prepare and approximately 30 minutes to bake. So, in total, you can have this delicious dish ready in around 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×9-inch casserole dish to keep your delicious casserole from sticking.
2. Sauté the Vegetables:
In a large skillet, melt the olive oil or butter over medium heat. Add in the chopped onion and cook for about 3-4 minutes until it turns translucent. Then, add the minced garlic and let it cook for another minute to release that wonderful aroma!
3. Cook the Zucchini and Squash:
Next, add the sliced zucchini and yellow squash to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften a bit. Season everything with salt, pepper, and Italian seasoning. Once done, turn off the heat and remove the skillet from the stove.
4. Mix Together:
In a large mixing bowl, combine your cooked veggies with the sour cream, mayonnaise, half of the cheddar cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix everything well until it’s nicely blended together.
5. Prepare for Baking:
Pour the mixture into your greased casserole dish, spreading it out evenly. Now, sprinkle the remaining cheddar, mozzarella, and Parmesan cheeses on top for that yummy, cheesy goodness!
6. Bake the Casserole:
Pop the dish into your preheated oven and bake for about 25-30 minutes. It’s ready when it’s bubbly and the cheese is golden brown and delicious!
7. Serve and Enjoy:
Once done, remove it from the oven and let it sit for about 5 minutes. This lets everything settle a bit. Now you’re ready to dig in—enjoy your warm, cheesy zucchini squash casserole!
FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole in advance by mixing it up to the baking step. Cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, just pop it in the oven! You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
What Can I Substitute for Mayonnaise?
If you’re not a fan of mayonnaise, no worries! You can substitute it with Greek yogurt for a healthier twist, or use additional sour cream. Just keep in mind that each will slightly alter the flavor and texture but still result in a creamy casserole!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them up in the microwave or in the oven at a low temperature until heated through.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add other vegetables like bell peppers, spinach, or even corn for added color and nutrition. Just be mindful that some veggies might contain more moisture, so you may want to sauté them a bit longer to reduce excess water before mixing.
