This Yellow Squash and Zucchini Casserole is a comforting, cheesy, and delicious side dish that brings out the natural flavors of summer squash. Tender slices of yellow squash and zucchini are layered with a creamy cheese mixture and baked until golden and bubbly. It’s perfect for weeknight dinners, potlucks, or holiday meals.

Why You’ll Love This Recipe

A great way to use up an abundance of summer squash
Easy to prepare with simple, fresh ingredients
Creamy, cheesy, and loaded with flavor
Family-friendly and great for gatherings
Can be made ahead and reheated

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yellow squash
Zucchini
Onion
Garlic
Eggs
Milk or cream
Shredded cheddar cheese
Parmesan cheese
Salt and pepper
Olive oil or butter
Bread crumbs (optional, for topping)

directions

Preheat your oven to 375°F (190°C).
Slice the yellow squash and zucchini into thin rounds.
Heat olive oil or butter in a skillet, then sauté the onions and garlic until translucent.
In a large bowl, whisk together eggs, milk or cream, shredded cheddar cheese, parmesan, salt, and pepper.
Layer the squash and zucchini slices in a greased baking dish, alternating between the two.
Pour the egg and cheese mixture over the vegetables.
Top with breadcrumbs and extra cheese if desired.
Bake for 30-35 minutes or until the top is golden and the casserole is set.
Let it cool slightly before serving.

Servings and timing

This recipe makes approximately 6 servings. Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add chopped cooked bacon or ham for a meaty twist
Use different cheeses like mozzarella, gouda, or gruyère
Mix in other veggies such as mushrooms or bell peppers
Make it low-carb by skipping the breadcrumbs
Spice it up with crushed red pepper flakes or cayenne

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through. You can also freeze the casserole for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

How do I keep the casserole from being watery?

Salt the squash slices and let them sit for 10-15 minutes, then blot with a paper towel to draw out excess moisture before baking.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it, and refrigerate until ready to bake.

Can I freeze this casserole?

Yes, this casserole freezes well. Wrap tightly with plastic wrap and foil before freezing.

What kind of cheese works best?

Cheddar and parmesan are classic choices, but you can mix in mozzarella or gruyère for different flavor profiles.

Is this casserole gluten-free?

It can be! Just skip the breadcrumbs or use gluten-free ones.

Do I need to peel the squash and zucchini?

No, the skin is tender and edible, so no need to peel.

Can I use only zucchini or only yellow squash?

Absolutely. You can use one or the other, or a mix depending on what you have.

What can I serve with this casserole?

It pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.

Can I use a food processor to slice the squash?

Yes, using a mandoline or food processor makes slicing quicker and more uniform.

How do I know when the casserole is done?

The top should be golden and the center should be set, not jiggly, when you give it a slight shake.

Conclusion

Yellow Squash and Zucchini Casserole is a simple yet satisfying dish that makes the most of seasonal produce. With its creamy texture, cheesy topping, and versatility, it’s sure to become a favorite at your table. Whether you’re feeding a crowd or prepping a make-ahead meal, this casserole delivers every time.