Easy Cheesy Zucchini Squash Casserole Recipe

Key Ingredients & Substitutions

Zucchini and Yellow Squash: These two vegetables are the stars of the dish. If you can’t find them, try using eggplant or bell peppers to keep it colorful and vibrant.

Cheese: I love combining cheddar and mozzarella for a gooey texture. If you’re looking to cut calories or want dairy-free, use a dairy-free cheese version or nutritional yeast for a cheesy flavor.

Sour Cream and Mayonnaise: For a lighter version, Greek yogurt is a fantastic substitute. It adds a nice tanginess and extra protein!

Onion and Garlic: Fresh is best! But if you’re in a pinch, you can use onion powder and garlic powder. Just remember to adjust the quantities since they’re more concentrated.

How Do You Get the Best Texture From Your Zucchini?

A crucial step for perfect texture is removing moisture from the zucchini. It helps prevent a soggy casserole. Here’s how to do it:

1. Slice your zucchinis thinly and sprinkle with salt. Let them sit in a colander for 10-15 minutes.
2. After resting, press gently on them to squeeze out excess liquid.
3. For even better results, you can pat them dry with a towel before mixing into your dish.

Taking this extra step will make your casserole creamy on the inside and that lovely golden brown on top!

How to Make Easy Cheesy Zucchini Squash Casserole

Ingredients You’ll Need:

For the Casserole:

• 3 medium zucchinis, thinly sliced
• 3 medium yellow squash, thinly sliced
• 1 tsp salt
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 3 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (optional)
• Butter or non-stick spray for greasing the baking dish

How Much Time Will You Need?

This Easy Cheesy Zucchini Squash Casserole will take you about 15 minutes to prepare, and then you’ll need to bake it for 45-50 minutes. So, in total, you can expect about an hour or so of cooking time before you can dig in. It’s quick and easy, making it perfect for any night of the week!

Step-by-Step Instructions:

1. Prepare Your Oven and Baking Dish:

First things first—preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×13-inch baking dish and grease it with butter or non-stick spray to make sure your delicious casserole comes out easily.

2. Draw Out the Moisture:

Next, you want to get some moisture out of those zucchinis and squashes. Place the sliced veggies in a colander and sprinkle them with 1 tsp of salt. Let them sit for about 10-15 minutes. This will help draw out excess liquid. Afterward, gently press or squeeze to eliminate as much moisture as possible. Less moisture means a perfectly creamy casserole!

3. Mix the Wet Ingredients:

In a large bowl, combine the sour cream, mayonnaise, and eggs. Grab a whisk and mix these ingredients until they’re nice and smooth. This will be the creamy base of your casserole.

4. Add the Cheeses and Seasonings:

Now it’s time to add some cheesy goodness! Stir in the cheddar, mozzarella, and Parmesan cheeses into your mixture. Then toss in the finely chopped onion, minced garlic, fresh parsley, black pepper, and thyme, if you’re using it. Mix everything together until it’s well combined.

5. Fold in the Zucchini and Squash:

Gently fold in your prepared zucchini and squash slices into the cheesy mixture, making sure everything is evenly coated. This is where all that lovely flavor comes together!

6. Transfer to the Baking Dish:

Pour your mixture into the prepared baking dish, spreading it out evenly so it cooks well throughout. Spread the mixture evenly to ensure that every bite has that cheesy goodness.

7. Bake and Enjoy:

Pop the casserole into the preheated oven and let it bake for about 45-50 minutes. You’re looking for it to be bubbly and golden brown on top. The aroma will fill your kitchen—trust me, you won’t be able to wait!

8. Let It Rest:

Once it’s done baking, take it out of the oven and let it rest for 5-10 minutes. This makes it easier to serve! Before digging in, garnish with a sprinkle of chopped parsley to make it look extra delicious.

9. Serve and Enjoy:

Dish up your warm and cheesy zucchini squash casserole! It’s a comfort food that works great as a side or even as a light vegetarian main dish. Enjoy every cheesy bite!

This casserole is a delight, offering a perfect balance of creamy texture and tasty flavors, making it a great addition to any meal!

Frequently Asked Questions (FAQ) about Easy Cheesy Zucchini Squash Casserole

Can I Use Other Vegetables in This Casserole?

Absolutely! You can substitute zucchini and yellow squash with other veggies like eggplant, bell peppers, or even cauliflower. Just make sure to slice them thinly and remove excess moisture to maintain the casserole’s texture.

Can I Make This Casserole Ahead of Time?

Yes, you can prepare the casserole one day in advance! Simply follow all the steps up to the baking point, cover it tightly with foil, and refrigerate. When you’re ready to bake, just add a few extra minutes to the cooking time if it’s cold from the fridge.

How Do I Store Leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal!

Can I Freeze This Casserole?

Yes, you can freeze this casserole! After baking, let it cool completely, then cover it tightly and freeze for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through, about 30-40 minutes.