Two Cheese Squash Casserole
Indulge in the creamy, cheesy comfort of this Two Cheese Squash Casserole, a perfect marriage of fresh summer squash, zucchini, and a rich blend of sharp cheddar and Parmesan cheeses. This easy-to-make side dish highlights tender slices of squash paired with aromatic sautéed onions and garlic, all bound together in a luscious sour cream and egg mixture, then topped with golden, buttery panko breadcrumbs for the ideal crunchy finish. With simple prep and just 30 minutes of baking time, this casserole is a crowd-pleasing option for family dinners, potlucks, or holiday gatherings. Packed with flavor and texture, it's a must-try recipe that brings out the best of seasonal vegetables while satisfying cheese lovers everywhere.
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Recipe Information
Ingredients
- 4 medium Yellow squash
- 2 medium Zucchini
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large, finely diced Onion
- 2 cloves, minced Garlic
- 1 cup, shredded Sharp cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 0.5 cup Sour cream
- 1 large, beaten Egg
- 0.5 cup Panko breadcrumbs
- 2 tablespoons, melted Butter
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or nonstick spray.
Wash and thinly slice the yellow squash and zucchini into round coins about 1/4 inch thick.
Place the sliced squash and zucchini in a large bowl. Sprinkle with 1 teaspoon of salt, toss, and set aside for 10 minutes. This will help draw out excess moisture.
While the squash rests, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes. Remove from heat.
Pat the squash and zucchini dry with paper towels to remove excess moisture. Add them to the skillet with the onion-garlic mixture.
Mix together the shredded cheddar cheese, grated Parmesan cheese, sour cream, beaten egg, black pepper, and dried thyme in a medium bowl. Stir until smooth.
Add the cheese mixture to the skillet with the squash mixture, stirring gently until everything is evenly combined. Transfer this mixture to the prepared casserole dish.
In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle this 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.
Remove the casserole from the oven, let it cool slightly, and serve warm. Enjoy your Two Cheese Squash Casserole!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 7663 mg | 333% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 69.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1738 mg | 134% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3079 mg | 66% | |
*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.
