Cheesy Summer Squash and Zucchini Casserole has become one of my go-to dishes when I want something comforting but still fresh and light. It’s the kind of recipe that sneaks veggies into your meal without anyone complaining, and the cheese? Well, it’s the perfect excuse to indulge a little. If you’ve got summer squash or zucchini sitting in your fridge, this casserole will turn them into something everyone will ask for seconds of.
Why You Should Try Cheesy Summer Squash and Zucchini Casserole
Ever found yourself staring at a pile of zucchini wondering what to do with it? This casserole solves that problem with style. It’s simple, satisfying, and packed with cheesy goodness that makes the veggies shine. Plus, it’s a fantastic way to use up fresh garden produce or farmer’s market finds without fuss.
This dish works as a side or even a main for a light dinner. It’s also a crowd-pleaser, perfect for potlucks or family meals. The best part? It’s easy to tweak based on what you have on hand or your mood.
Variations I’ve Tried And Loved
Over the years, I’ve played around with this casserole quite a bit. Here are some versions that stood out:
- Add some heat: Toss in a pinch of red pepper flakes or diced jalapeños for a little kick.
- Swap the cheese: Try mozzarella, gouda, or even a sharp cheddar for different flavor profiles.
- Herbs galore: Fresh basil, thyme, or rosemary can add a fragrant twist.
- Protein boost: Stir in cooked bacon bits or shredded chicken to make it heartier.
- Crunch factor: Top with panko breadcrumbs mixed with a little melted butter before baking.
Cheesy Summer Squash and Zucchini Casserole
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a separate bowl, mix together the shredded cheddar, Parmesan cheese, milk, and melted butter.
- Combine cheese mixture with the vegetables, season with salt and pepper.
- Transfer mixture to a greased baking dish and sprinkle bread crumbs evenly on top.
- Bake in the preheated oven for 35-40 minutes until the top is golden brown and the vegetables are tender.
- Let cool slightly before serving.
Notes
Serving
This casserole pairs beautifully with grilled meats or a fresh green salad. It also works well alongside roasted chicken or pork chops. If you’re feeling adventurous, serve it with a tangy tomato salsa or a drizzle of balsamic glaze to cut through the richness.
Ever tried it cold? Leftovers make a surprisingly good breakfast or lunch option. Pop a slice in the toaster oven, and you’re set.
Tips for Cheesy Summer Squash and Zucchini Casserole
- Don’t overcook the squash in the skillet. You want it tender but not mushy before baking.
- Use a mix of cheeses for depth of flavor.
- If you prefer a lighter dish, swap sour cream for Greek yogurt.
- Let the casserole rest for a few minutes after baking to set properly.
- Feel free to add other veggies like bell peppers or mushrooms if you have them.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. This casserole also freezes well just thaw overnight in the fridge before reheating.
Common Mistakes to Avoid
- Skipping the sauté step can leave your veggies watery and under-flavored.
- Using watery summer squash without draining can make the casserole soggy.
- Overloading with cheese might sound tempting but can overpower the delicate squash flavor.
- Not letting it rest after baking can cause it to fall apart when serving.
Nutrition Infos (per serving)
- Calories: 280 kcal
- Carbohydrates: 12 g
- Protein: 15 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 5 g
This casserole brings a nice balance of protein and veggies with a comforting cheesy touch. It’s a satisfying way to enjoy summer squash and zucchini without any fuss.