Baked Summer Squash Casserole
Brighten up your dinner table with this Baked Summer Squash Casserole, a creamy and cheesy dish that’s perfect for showcasing the best of summer’s bounty. Made with layers of tender yellow summer squash and zucchini, this recipe combines a rich sour cream and cheddar cheese mixture with the subtle crunch of a golden panko breadcrumb topping. The casserole is baked to perfection, delivering a bubbling, savory side dish brimming with fresh flavors, hints of garlic, and a touch of Parmesan cheese. Ideal for family gatherings or potlucks, this easy-to-make casserole pairs wonderfully with roasted meats or grilled mains. With a prep time of just 20 minutes, it’s a crowd-pleasing way to celebrate seasonal produce while keeping things simple in the kitchen.
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Recipe Information
Ingredients
- 4 medium Yellow summer squash
- 2 medium Zucchini
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 2 large Eggs
- 1 cup Sour cream
- 0.5 cup Milk
- 1.5 cups Shredded cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set aside.
Slice the yellow summer squash and zucchini into thin rounds, about 1/4 inch thick. Place them in a colander and toss with 1 teaspoon of salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, sour cream, and milk until smooth. Stir in 1 cup of shredded cheddar cheese, Parmesan cheese, and the cooked onion-garlic mixture. Season with black pepper.
Layer half of the sliced squash and zucchini in the prepared casserole dish. Pour half of the cheese mixture over the squash. Repeat with the remaining squash and cheese mixture.
In a small bowl, combine the panko breadcrumbs, remaining 0.5 cups shredded cheddar cheese, and parsley. Sprinkle this mixture evenly over the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the topping is golden brown and the casserole is bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 8205 mg | 357% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 75.6 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2443 mg | 188% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3057 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
