Summer Squash Casserole
Celebrate the flavors of the season with this creamy and comforting Summer Squash Casserole! Featuring tender yellow squash and zucchini slices bathed in a rich, cheesy sauce made with sharp cheddar and Parmesan, this dish is topped with golden, buttery panko breadcrumbs for the perfect crunch. A touch of garlic and sautéed onion elevates the flavor profile, while fresh parsley adds a vibrant finish. Ideal as a standout side dish or a light vegetarian main, this casserole is easy to prepare and bakes to bubbly perfection in just 30 minutes. Whether you're hosting a summer gathering or looking for a weeknight dinner idea, this recipe is the ultimate way to highlight fresh squash at its best.
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 medium zucchini
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups shredded Parmesan cheese
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons (chopped) fresh parsley
- cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Slice the yellow squash and zucchini into 1/4-inch thick rounds. Place them in a colander, sprinkle with the salt, and toss to coat. Let them sit for 20 minutes to draw out excess moisture. Afterward, pat the slices dry with paper towels.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste, then gradually whisk in the milk. Continue whisking until the mixture thickens, about 2-3 minutes.
Remove the skillet from heat and stir in the cheddar cheese, Parmesan cheese, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Combine the squash and zucchini slices with the cheese sauce, gently tossing to coat. Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and olive oil. Sprinkle this mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Garnish with chopped parsley before serving. Allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 45.6 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2311 mg | 178% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2520 mg | 54% | |
*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.
