Squash and Zucchini Casserole
Elevate your weeknight dinner with this creamy and cheesy Squash and Zucchini Casserole, a comforting baked dish that highlights the natural sweetness of summer squash and zucchini. This recipe features tender layers of sautéed vegetables smothered in a rich, homemade béchamel sauce, infused with sharp cheddar and Parmesan cheeses for an irresistible savory flavor. Topped with a golden breadcrumb crust and a hint of dried thyme, this casserole has the perfect balance of creamy and crunchy textures. Ideal for family dinners or as a side dish for special gatherings, this easy-to-make casserole is ready in under an hour and serves six. Try it today for a hearty, homestyle meal bursting with flavor!
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Recipe Information
Ingredients
- 3 medium yellow squash
- 3 medium zucchini
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Wash the yellow squash and zucchini, then slice them into 1/4-inch rounds. Finely dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
Add the sliced squash and zucchini to the skillet. Sprinkle with 1/2 teaspoon of salt and sauté for 5-6 minutes until slightly softened. Drain any excess liquid from the pan and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until lightly golden. Gradually pour in the milk, whisking constantly to avoid lumps.
Cook the béchamel sauce for 3-4 minutes, stirring often, until thickened. Remove from heat and stir in 1 1/2 cups of cheddar cheese, 1/2 cup of Parmesan cheese, thyme, 1/2 teaspoon of salt, and black pepper.
Layer half of the squash and zucchini mixture in the prepared baking dish. Pour half of the cheese sauce over the top. Repeat with the remaining squash and cheese sauce.
In a small bowl, combine the breadcrumbs, remaining 1/2 cup of Parmesan cheese, and 1/4 cup of cheddar cheese. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 25-30 minutes or until the casserole is bubbling and the topping is golden brown.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 544 mg | 42% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 626 mg | 13% | |
*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.
