Summer Squash and Carrot Casserole
Bright, colorful, and brimming with flavor, this Summer Squash and Carrot Casserole is the perfect side dish to elevate any meal. Thinly sliced summer squash and carrots are sautéed with onions and garlic, then layered with creamy milk and melted sharp cheddar cheese for a luscious, comforting base. Topped with a golden, buttery breadcrumb and parmesan crust, this baked dish combines tender vegetables with a satisfyingly crisp finish. Ready in just over an hour, it’s easy to prepare yet impressive enough for entertaining. Whether you're looking for a dish to complement your summer cookout or to add to your holiday table, this casserole is a versatile crowd-pleaser that showcases the natural sweetness of fresh squash and carrots. Keywords: summer squash casserole, carrot casserole, vegetable side dish, cheesy casserole recipe.
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Recipe Information
Ingredients
- 4 medium summer squash
- 3 medium carrots
- 1 small onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup sharp cheddar cheese
- 0.75 cup breadcrumbs
- 0.25 cup parmesan cheese
- 2 tablespoons butter
- 0.5 cup milk
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Thinly slice the summer squash and carrots into evenly sized rounds. Finely chop the onion.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
Add the sliced summer squash and carrots to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but not fully cooked.
Remove the skillet from heat and stir in the milk and sharp cheddar cheese until the cheese is mostly melted and evenly distributed.
Transfer the vegetable mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs and parmesan cheese together. Melt the butter and drizzle it over the breadcrumb mixture, stirring until combined.
Sprinkle the breadcrumb topping evenly over the vegetable mixture in the casserole dish.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 51.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 479 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3316 mg | 71% | |
*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.
