Creamy Summer Squash Casserole
Embrace the flavors of summer with this Creamy Summer Squash Casserole, a comforting side dish that perfectly highlights fresh yellow squash and zucchini. This recipe combines sautéed onion, garlic, and a rich blend of cream cheese, sour cream, cheddar, and Parmesan for an irresistibly creamy filling. Topped with golden, crispy breadcrumbs and a sprinkle of fresh parsley, this casserole boasts a delightful contrast of textures. Ideal for potlucks, family dinners, or as a seasonal centerpiece, this easy-to-make dish is ready in under an hour and serves six. Whether you're looking to use up an abundance of summer squash or craving a cheesy baked delight, this casserole delivers big on flavor while being as satisfying as it is simple.
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Recipe Information
Ingredients
- 4 medium yellow summer squash
- 2 medium zucchini
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 small (diced) yellow onion
- 2 minced garlic cloves
- 4 ounces (softened) cream cheese
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Thinly slice the yellow summer squash and zucchini into 1/4-inch rounds. Place the slices in a colander, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes to remove excess moisture. Rinse and pat dry with a clean kitchen towel.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
In a large mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, and grated Parmesan cheese. Mix until smooth and creamy. Stir in the cooked onion and garlic, then season with black pepper.
Add the squash and zucchini slices to the creamy mixture and gently stir to coat all the vegetables evenly.
Transfer the vegetable mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before sprinkling with chopped fresh parsley for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 9308 mg | 405% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 72.8 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1616 mg | 124% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2986 mg | 64% | |
*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.
