Squash and Zucchini Casserole – An Easy Cheesy Squash Casserole Recipe

Introduction

This Squash and Zucchini Casserole is a simple, cheesy dish that highlights the fresh flavors of summer squash and zucchini. It’s a comforting side that’s quick to prepare and perfect for any weeknight meal.

Ingredients

• 2 pounds summer squash or zucchini (a combination can be used), about 4–6 cups diced
• 1 tablespoon onion flakes
• 2 cups shredded cheddar cheese
• 2 eggs, slightly beaten
• 1 1/2 cups crushed crackers
• 1 stick melted butter

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray to prevent sticking.
2. Step 2: Wash and dice the summer squash or zucchini. Boil them in salted water until fork-tender, then drain thoroughly to remove excess moisture.
3. Step 3: In a large bowl, combine the drained squash, onion flakes, shredded cheddar cheese, and beaten eggs. Mix well to combine.
4. Step 4: Pour the mixture into the prepared baking dish, spreading it out evenly.
5. Step 5: Evenly spread the crushed crackers over the top of the casserole for a crispy topping.
6. Step 6: Drizzle the melted butter over the cracker crumbs to help them brown and crisp up during baking.
7. Step 7: Bake the casserole in the preheated oven for about 30 minutes, or until the top is golden brown and the casserole is set.

Tips & Variations

• For extra flavor, try adding some garlic powder or fresh herbs like thyme or parsley to the squash mixture before baking.
• Substitute crushed Ritz crackers or breadcrumbs for a different texture on top.
• Use a mix of cheeses such as mozzarella or Monterey Jack for a milder, creamier taste.
• To reduce moisture, salt the diced squash and let it sit for 10 minutes before boiling, then pat dry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees F until warmed through to keep the topping crisp. Avoid microwaving if you want to preserve the crunchy topping, as it may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding the topping and baking. Cover and refrigerate it for up to 24 hours, then add the cracker topping and bake just before serving.

What if I don’t have fresh squash or zucchini?

You can use frozen squash or zucchini, but make sure to thaw and drain it very well to avoid excess moisture in the casserole.

Squash and Zucchini Casserole – An Easy Cheesy Squash Casserole Recipe

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★★★★★

4.5 from 126 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6–8 servings 1x

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Description

This Squash and Zucchini Casserole is a simple, comforting dish combining tender summer squash with a cheesy, crunchy topping. Perfect as a side or a light main, this casserole bakes up golden brown with a delicious blend of melted cheddar cheese, eggs, and buttery cracker crumbs for texture and flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds summer squash or zucchini (a combination can be used) (4–6 cups), washed and diced
• 1 tablespoon onion flakes
• 2 cups shredded cheddar cheese
• 2 eggs, slightly beaten
• 1 1/2 cups crushed crackers
• 1 stick (8 tablespoons) melted butter

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray to prevent sticking.
2. Prepare Squash: Wash and dice the summer squash or zucchini. Boil the diced squash in salted water until fork-tender, which usually takes about 5-7 minutes. Drain the squash thoroughly to remove excess moisture.
3. Combine Ingredients: In a large bowl, mix the drained squash with the onion flakes, shredded cheddar cheese, and slightly beaten eggs until well combined.
4. Assemble Casserole: Pour the squash mixture evenly into the prepared 13 x 9 inch baking dish.
5. Add Topping: Evenly spread the crushed crackers over the squash mixture in the pan.
6. Butter Cracker Topping: Pour the melted butter evenly over the crushed cracker crumbs to help create a golden, crunchy topping.
7. Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the top is golden brown and bubbly.

Notes

• To reduce moisture, ensure the squash is drained and patted dry after boiling to avoid a soggy casserole.
• You can substitute the crackers with breadcrumbs for a different texture.
• For added flavor, consider mixing in fresh herbs such as thyme or parsley into the squash mixture.
• This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to baking time if baking chilled.
• Use sharp cheddar for a more pronounced cheese flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: squash casserole, zucchini casserole, cheesy squash casserole, baked squash, summer squash recipe, easy squash side dish