This Easy Cheesy Zucchini Squash Casserole is a comforting dish packed with tender zucchini and melted cheese. It’s simple to whip up and sure to please anyone at the table!
I’ll let you in on a little secret: the gooey cheese makes this veggie dish feel like a treat! Pair it with a nice salad for a perfect meal. Who could resist that combo? 😄
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These are the stars of the dish! Both varieties add a mild flavor. You can swap in other veggies like eggplant or bell peppers if you prefer something different.
Cheeses: Cheddar and mozzarella are great for melting and flavor. If you’re looking for a lighter option, try using low-fat cheese or dairy-free alternatives like cashew cream. My personal favorite is adding a bit of smoked gouda for a unique twist!
Cream Cheese: It gives a rich creaminess to the casserole. Neufchâtel cheese is a lighter substitute if you’re counting calories. You can even use Greek yogurt for a healthier take, but add it in smaller amounts as it’s quite tangy.
Herbs and Seasonings: Italian seasoning adds warmth. Feel free to substitute with fresh herbs like basil or thyme if you have them on hand. I love using fresh thyme for a vibrant flavor!
What’s the Best Way to Sauté Vegetables for This Casserole?
Sautéing the vegetables properly is key for building flavor. Here’s how to do it:
- Heat your skillet on medium and add olive oil or butter.
- Add onions and garlic first since they take a bit longer to soften. Cook for 3-4 minutes.
- Then add the zucchini and yellow squash. Stir occasionally and cook for about 5-7 minutes until they just start to soften. Don’t overdo it; they will cook more in the oven.
- Remember to let them cool slightly before mixing them with the cheese — this helps maintain a good texture in the casserole!
Easy Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups zucchini, thinly sliced (about 2 medium zucchinis)
- 3 cups yellow squash, thinly sliced (about 2 medium yellow squashes)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp olive oil or butter
How Much Time Will You Need?
This Easy Cheesy Zucchini Squash Casserole takes about 15-20 minutes of prep time and 30-40 minutes to bake, for a total of around 50-60 minutes. It’s a quick dish to get ready before popping in the oven, so you’ll have a delicious meal in no time!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Next, grab a 9×13-inch baking dish and grease it with butter or cooking spray. This will prevent the casserole from sticking, making serving easier!
2. Sauté the Aromatics:
In a large skillet, heat the olive oil or butter over medium heat. Once hot, add the sliced onions and minced garlic. Sauté for about 3-4 minutes until they’re softened and fragrant. This step adds a bunch of flavor to your casserole!
3. Cook the Squash:
Add the sliced zucchini and yellow squash to your skillet. Stir occasionally and cook for about 5-7 minutes until they just begin to soften. Don’t overcook them; they will continue to cook in the oven. Once done, remove from heat and let them cool slightly.
4. Mix the Cheese Filling:
In a large mixing bowl, combine the softened cream cheese, sour cream, eggs, cheddar cheese, mozzarella cheese, Parmesan cheese, chopped parsley, Italian seasoning, salt, and pepper. Mix everything together until smooth and well combined.
5. Combine Everything:
Fold the sautéed veggies into the cheese mixture, ensuring they’re all coated nicely. This is the secret to a delicious casserole—lots of cheesy goodness!
6. Pour & Spread:
Transfer the vegetable and cheese mixture into the prepared baking dish. Spread it out evenly to ensure even cooking.
7. Bake:
Pop the baking dish in your preheated oven and bake for 30-40 minutes, or until the casserole is bubbly and golden brown on top. Your kitchen will smell amazing!
8. Cool & Garnish:
Once done, take the casserole out and let it cool for about 5 minutes. This resting time allows it to set a bit. If you want, garnish with extra chopped parsley for a fresh look before serving.
9. Serve & Enjoy:
Serve your Easy Cheesy Zucchini Squash Casserole warm as a delightful side dish or a vegetarian main course. Everyone will love the creamy, cheesy goodness packed with tender zucchini and yellow squash!
Enjoy this scrumptious dish with family and friends — it’s comfort food at its best!
FAQ for Easy Cheesy Zucchini Squash Casserole
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What If I Don’t Have Cream Cheese?
No problem! You can substitute with Greek yogurt or cottage cheese for a lighter option. Just keep in mind that the texture may vary slightly, but it will still be creamy and delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can add a splash of milk or cream to keep it moist.
Can I Freeze This Casserole?
Yes! You can freeze the assembled, unbaked casserole for up to 2 months. Just cover it tightly with plastic wrap and aluminum foil. When you’re ready to bake it, let it thaw in the refrigerator overnight, then bake as directed.
