Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Yellow Squash and Zucchini Casserole

Yellow Squash and Zucchini Casserole

A vibrant and nutritious Yellow Squash and Zucchini Casserole featuring tender vegetable slices baked with a savory blend of cheeses, fresh herbs, and a crunchy breadcrumb topping. This easy and versatile dish is perfect for weeknight dinners, meal prep, or as a comforting side that suits a gluten-free diet.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables

  • 2 cups yellow squash, thinly sliced
  • 2 cups zucchini, thinly sliced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced

Binding & Cheese

  • 2 large eggs, beaten
  • 1 1/2 cups shredded cheddar or mozzarella cheese

Topping

  • 1/2 cup gluten-free bread crumbs (or crushed almonds for gluten-free option)
  • 2 tablespoons butter or olive oil (for greasing and topping if desired)

Herbs & Seasoning

  • 2 tablespoons fresh parsley or thyme, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Your Vegetables: Wash and thinly slice the yellow squash and zucchini to ensure even cooking and tenderness without mushiness. Set aside.
  2. Sauté Onions and Garlic: In a skillet, heat a small amount of olive oil and cook the chopped onions and minced garlic until fragrant and translucent, building a flavorful base.
  3. Mix Ingredients: In a large bowl, combine the sliced squash and zucchini with the sautéed onion and garlic. Add the beaten eggs, shredded cheese, breadcrumbs, salt, pepper, and fresh herbs. Mix thoroughly to incorporate all flavors evenly.
  4. Assemble in a Baking Dish: Grease a casserole dish with butter or oil. Transfer the vegetable mixture to the dish, spreading it out evenly. Sprinkle extra cheese and breadcrumbs on top to create a crispy, golden crust.
  5. Bake Until Golden: Preheat the oven to 375°F (190°C) and bake the casserole for 30-35 minutes until the top is golden brown and bubbling around the edges.

Notes

  • Drain Excess Moisture: Lightly salt the sliced squash and zucchini and let them sit for 10 minutes before mixing to remove extra water and prevent sogginess.
  • Choose the Right Cheese: Use cheeses like mozzarella or cheddar that melt well, providing a creamy interior and golden topping.
  • Layer Flavors: Don’t skip sautéing onions and garlic as they add significant depth to the dish.
  • Use Fresh Herbs: Fresh parsley, thyme, or basil enhance the flavor better than dried herbs.
  • Watch the Bake Time: Keep an eye on the casserole after 30 minutes to avoid drying out the vegetables.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish / Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4 g
  • Sodium: 250 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 90 mg

Keywords: yellow squash casserole, zucchini casserole, gluten free casserole, baked vegetable casserole, cheesy squash bake, summer vegetable dish