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Baked Yellow Squash Zucchini Casserole

baked yellow squash zucchini casserole - featured image
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A creamy, golden, and comforting side dish featuring zucchini and yellow squash in a rich cheese sauce with a crunchy breadcrumb topping. This easy-to-make casserole is perfect for summer harvests and busy weeknights.

Ingredients

Scale
  • 2 medium zucchini, sliced into thin rounds or half-moons
  • 2 medium yellow squash, sliced into thin rounds or half-moons
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, freshly minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Slice the zucchini and yellow squash into uniform 1/4 inch rounds. Place in a colander, sprinkle generously with salt, and let sit for 15-20 minutes to draw out moisture.
  2. Rinse the squash under cold water to remove salt and pat completely dry with paper towels.
  3. In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle in flour and whisk constantly for 1-2 minutes until the mixture turns a light golden color.
  5. Slowly pour in milk and heavy cream while whisking. Continue whisking until the sauce thickens and becomes smooth (3-4 minutes).
  6. Remove from heat and stir in cheddar cheese, parmesan, dried basil, salt, and pepper until the cheese is melted and the sauce is creamy.
  7. Add the dried squash slices to the sauce and gently toss to coat evenly.
  8. Preheat oven to 375°F (190°C). Transfer the squash and sauce mixture to a 9×13 inch baking dish.
  9. Mix panko breadcrumbs with optional melted butter and a pinch of dried basil. Sprinkle generously over the casserole.
  10. Bake for 25-30 minutes until the top is golden brown and the squash is tender.
  11. Let rest for 5 minutes before serving.

Notes

Salting and draining the squash is crucial to prevent a watery casserole. For a gluten-free version, use GF flour and breadcrumbs. For dairy-free, use olive oil and dairy-free cheese alternatives. The dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: zucchini casserole, yellow squash, baked vegetable side dish, summer squash recipe, cheesy casserole, easy side dish, gluten-free option

Find it online: https://cooltastes.com/baked-yellow-squash-zucchini-casserole-easy-side-dish/