Prepare to transform your ordinary vegetable side dish into a mouthwatering culinary masterpiece that will have your family begging for seconds! This Cheesy Zucchini Yellow Squash Casserole is the ultimate comfort food that magically turns humble summer vegetables into a creamy, golden-brown sensation that's impossible to resist. Whether you're looking to sneak more veggies onto your family's plate or impress guests at your next potluck, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash the zucchini and yellow squash thoroughly. Using a sharp knife, slice them into uniform 1/4-inch thick rounds to ensure even cooking.
- In a large mixing bowl, combine the sliced zucchini and yellow squash with chopped onions. Toss gently to mix the vegetables evenly.
- In a separate bowl, mix the shredded cheddar cheese, grated Parmesan cheese, breadcrumbs, melted butter, salt, and black pepper. Stir until all ingredients are well combined.
- Layer half of the vegetable mixture into the prepared baking dish, spreading them out in an even layer.
- Sprinkle half of the cheese and breadcrumb mixture over the first layer of vegetables.
- Add the remaining vegetable slices on top of the first layer, creating a second layer.
- Top the casserole with the remaining cheese and breadcrumb mixture, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the cheese to set and makes serving easier.
- Serve hot as a delicious side dish or light main course, garnished with fresh herbs like parsley or chives if desired.
Tips
- Slice vegetables uniformly: Use a sharp knife or mandoline to create even 1/4-inch thick slices, ensuring consistent cooking and a beautiful presentation.
- Remove excess moisture: If your zucchini and yellow squash are particularly watery, consider salting the slices and letting them sit for 10-15 minutes, then pat dry with paper towels to prevent a soggy casserole.
- Cheese selection matters: While the recipe calls for cheddar and Parmesan, feel free to experiment with different cheese combinations like mozzarella or gruyère for unique flavor profiles.
- Breadcrumb pro tip: For extra crunch, use panko breadcrumbs or mix in some crushed crackers with your breadcrumb topping.
- Make it ahead: This casserole can be assembled earlier in the day and refrigerated, then baked just before serving - perfect for meal prep or entertaining.
- Customize your herbs: Add fresh thyme, basil, or oregano to the cheese mixture for an extra layer of flavor.
- Check for doneness: The casserole is ready when the top is golden brown and the vegetables are tender when pierced with a fork.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
