Zucchini or Squash Casserole
Transform simple, garden-fresh zucchini or yellow squash into a creamy, cheesy delight with this Zucchini or Squash Casserole recipe. Bursting with comforting flavors, this dish layers tender sautéed squash with a rich blend of sour cream, cheddar, and Parmesan, then tops it all off with golden, crispy Italian breadcrumbs. Perfectly seasoned with garlic, onions, and a touch of black pepper, this casserole strikes the perfect balance between hearty and light. Ready in under an hour, it’s an easy-to-prepare side dish or satisfying vegetarian main course that pairs beautifully with grilled meats, roasted chicken, or a fresh green salad. Whether you’re looking for a crowd-pleasing holiday side or a simple weeknight comfort meal, this versatile recipe will become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini or yellow squash
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 cup Italian-seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Wash and slice the zucchini or squash into 1/4-inch thick rounds.
In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.
Add the zucchini or squash slices to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened. Remove the skillet from heat.
In a large mixing bowl, combine the sour cream, shredded cheddar cheese, grated Parmesan cheese, beaten egg, salt, and black pepper. Stir until fully mixed.
Gently fold the cooked zucchini or squash mixture into the sour cream and cheese mixture until evenly coated.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
In a small bowl, mix the breadcrumbs and olive oil together until the breadcrumbs are moistened. 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 around the edges.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 45.8 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2274 mg | 175% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2473 mg | 53% | |
*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.
