Description
This Yellow Squash and Zucchini Casserole is a creamy, cheesy, and comforting side dish that’s perfect for family dinners, holidays, or potlucks. Fresh squash and zucchini are baked with a buttery breadcrumb topping for a golden, bubbly finish.
Ingredients
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2 medium yellow squash, thinly sliced
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2 medium zucchini, thinly sliced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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1 cup sour cream
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1 large egg, beaten
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1/2 tsp salt
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1/2 tsp black pepper
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1 cup breadcrumbs (plain or seasoned)
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2 tbsp butter, melted
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1 tbsp olive oil (for sautéing)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
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Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
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Add sliced squash and zucchini. Cook for 5–6 minutes until slightly tender. Remove from heat and let cool slightly.
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In a large bowl, mix sour cream, egg, cheddar cheese, Parmesan, salt, and pepper.
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Fold in the cooked vegetables and mix until well combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the top of the casserole.
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Bake for 30–35 minutes, or until golden brown and bubbly.
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Let cool for 5 minutes before serving.
Notes
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For a crispier topping, broil the casserole for the last 2–3 minutes of baking.
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You can prep the entire dish ahead and refrigerate, then bake when ready.
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Add chopped herbs like thyme or parsley for extra flavor.