One of the easiest and most colorful casseroles you could make, this recipe for Squash And Zucchini Casserole is totally vegetarian.
It’s easy to roast squash and zucchini, but if you’re craving something heartier for dinner, look no further. Squash and zucchini casserole only requires one pan on the stove and one dish in the oven, with a few simple steps that lead to a vibrant and tasty meal. Scoopable and satisfying, this recipe has the potential to become a family favorite. Best yet, it can serve six people, perfect for dinner guests or leftovers.
Although it takes nearly an hour to make, the wait is definitely worth it. In my opinion, a meal that cooks low and slow in the oven is often better than food made fast and furious. And while the casserole is in the oven, you’ll have plenty of time to clean up the kitchen, whip up a side salad, and set the table.
Bursting with supple summer squash, onion, garlic, creamy Greek yogurt, and tangy cheddar cheese, this casserole has everything a hungry veggie lover needs. Plus, it’s topped with a delightfully crispy mix of breadcrumbs and Parmesan. Whether your family favors cheese, veggies, or both, squash and zucchini casserole has an abundance of “yum” for everyone.
Is This Squash And Zucchini Casserole Healthy?
Yellow squash and zucchini are great sources of vitamins C and A, fiber, potassium, and other nutrients. With the added calcium and protein from the yogurt and cheese, this is a meal you can feel good about enjoying. There are several tweaks you can make if you have dietary restrictions. For a gluten-free dish, use GF breadcrumbs or crushed rice crackers for the crunchy topping. Swapping out the yogurt and cheese for plant-based versions can make this dish vegan.
How Are Zucchini And Yellow Squash Related?
Since zucchini and yellow squash both belong to the summer squash family, they’re closely related. “Summer squash” is defined as a broad group of gourds that are harvested in the summer, when they’re young. They have edible rinds and tender flesh. Other types of squash that fit under this umbrella are crookneck and pattypan. Yellow squash and zucchini go particularly well together in many different dishes because they have a similar supple texture with a slightly sweet flavor. In this particular dish, that crave-tastic combo is complemented by creamy and cheesy filling plus a crunchy topping.
FAQs & Tips
How Do I Store Leftovers?
Once cooled, the squash and zucchini casserole can be covered and refrigerated for up to 4 days, or you can transfer it to freezer-safe containers and freeze for 3 months. Thaw in the fridge overnight before reheating in the oven at 350°F for 20 minutes, or until it’s hot and bubbly. Keep an eye on it throughout the warming process to make sure the top doesn’t burn. Cover it loosely with aluminum foil if the breadcrumb topping starts getting dark before the rest of the casserole is heated through.
Can I Prep This Ahead?
Yes, and it’s quite easy to do so. Simply follow steps 1 through 6, and then cover the dish with plastic wrap or aluminum foil. Refrigerate the premade casserole for 1-2 days, and bake when needed.
How Do You Keep Squash Casserole From Getting Watery?
Since squash has a high water content, it’s a valid concern that any squash recipe could get soggy. Fortunately, there’s an easy way to avoid this problem. Place the cut pieces of squash and zucchini in a colander and sprinkle them with a little salt. Let sit for at least 10 minutes, then pat the squash and zucchini pieces dry with paper towels before mixing them together with the seasonings and other ingredients. The salt will draw out excess moisture and concentrate the flavor of the veggies. Also, make sure to let the cooked casserole sit for at least 10 minutes before serving, so it can firm up.
Serving Suggestions
To brighten your squash and zucchini casserole even more, garnish it with fresh parsley, basil, or cilantro. On its own, this is a solid one-dish meal, but feel free to complement it with Sweet Potato Cornbread, Garlic Toast, fluffy Potato Rolls, Spinach Pasta, or Smashed Potatoes made with olive oil, rosemary, and Parmesan. If you’re craving meatier options, pair this casserole with Air-Fryer Steak, Parmesan-Crusted Salmon, or Shake-And-Bake Chicken.
Ingredients
- 3 cups yellow squash diced
- 3 cups zucchini diced
- 1 tsp salt plus more to taste
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 cup plain Greek yogurt
- 1 teaspoon Italian seasoning
- 1 cup shredded cheddar cheese
- Black pepper to taste
- 3/4 cup whole-wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 350°F.
- Place the squash and zucchini in a colander. Sprinkle with a teaspoon of salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- In a skillet over medium heat, add olive oil. Sauté the chopped onion for 5 minutes until translucent. Add minced garlic and cook for another minute.
- In a large bowl, mix the zucchini, yellow squash, sautéed onions and garlic, Greek yogurt, Italian seasoning, and half of the cheddar cheese. Season lightly with salt and black pepper.
- Lightly grease a casserole dish with cooking spray. Spread the vegetable mixture evenly in the dish.
- In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle the remaining cheddar cheese over the casserole, then top with the breadcrumb mixture.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow the casserole to cool for 10 minutes before serving. Garnish with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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