Disgustingly Good Yellow Squash and Zucchini Casserole

Oh, summer! I just LOVE it, but seriously, what do you DO with all that yellow squash and zucchini?! I mean, you can only grill so much, right? That’s where this super easy Yellow Squash and Zucchini Casserole comes in. Trust me, you’re gonna be thanking me later. It’s the perfect way to use up all that summer bounty AND it’s totally delicious. I’ve been making some version of this for, gosh, probably 20 years now? My family asks for it at every potluck. It’s a guaranteed crowd-pleaser, and honestly, it’s so simple even my kids can help make it!

Why You’ll Love This Yellow Squash and Zucchini Casserole

Okay, so why should you even bother making this Yellow Squash and Zucchini Casserole? Well, let me tell you…

Quick and Easy Side Dish

Seriously, who has time to spend hours in the kitchen? Not me! This recipe is so fast, you can whip it up even on a busy weeknight. It uses simple ingredients, and the steps are super straightforward. Total win!

Delicious Way to Use Summer Produce

The combo of yellow squash and zucchini? It’s like a party in your mouth! They’re mild, but they soak up all the other flavors beautifully. Plus, it feels good to actually *use* all those veggies from your garden or the farmer’s market, right?

Vegetarian-Friendly Option

Need a good vegetarian side dish? Look no further! This Yellow Squash and Zucchini Casserole is perfect. It’s cheesy, flavorful, and totally satisfying, even without any meat.

Ingredients for Your Yellow Squash and Zucchini Casserole

Alright, let’s get down to it! Here’s what you’ll need for this amazing Yellow Squash and Zucchini Casserole. Don’t worry, it’s mostly stuff you probably already have!

Yellow Squash

Grab 2 medium yellow squash. Slice ’em up – not too thick, not too thin, you know? About 1/4 inch is perfect.

Zucchini

Same deal as the yellow squash – 2 medium zucchinis, sliced about 1/4 inch thick.

Onion

You’ll want 1 small onion, and make sure it’s chopped. No one wants huge chunks of onion in their casserole!

Sour Cream

Half a cup (that’s 4 ounces) of sour cream adds all the creaminess we need! I usually just grab the regular kind.

Parmesan Cheese

Get yourself 1/4 cup of grated Parmesan cheese. The pre-grated stuff is totally fine here – we’re going for easy, remember?

Bread Crumbs

A quarter cup of bread crumbs gives it that nice little topping. I usually use plain, but Italian seasoned would work too!

Butter

Two tablespoons of butter, melted. You can melt it in the microwave – just be careful it doesn’t splatter!

Garlic Powder

One teaspoon of garlic powder. Because everything’s better with garlic, right?

Salt and Pepper

And of course, salt and pepper to taste. Don’t be shy, but also, don’t overdo it! You can always add more later.

How to Make Yellow Squash and Zucchini Casserole: Step-by-Step Instructions

Okay, here’s the fun part! Let’s actually MAKE this Yellow Squash and Zucchini Casserole. Don’t worry, it’s easier than you think!

Preparing Your Ingredients

First things first, you’ll want to preheat your oven to 350°F (that’s 175°C if you’re fancy). While that’s heating up, grab a large bowl and just dump in your sliced yellow squash, zucchini, chopped onion, sour cream, Parmesan cheese, garlic powder, salt, and pepper. Mix it all up really well so everything’s coated. Then, pour that mixture into a greased 8×8 inch baking dish. I usually just use cooking spray, but you could butter it too if you’re feeling old-school.

Baking the Casserole

Now, in a small bowl, mix together your bread crumbs and melted butter. Sprinkle that evenly over the top of the squash mixture in the baking dish. Pop the whole thing into your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when it’s golden brown and bubbly. My favorite part is when the cheese gets all melty and slightly browned on top. Yum!

Cooling and Serving

Once it’s out of the oven, let it stand for about 5 minutes before serving. This is important! It lets everything set up a little bit, so it’s not a soupy mess. Plus, it cools down enough so you don’t burn your tongue. Serve it up as a side dish with whatever you’re having for dinner. Enjoy!

Tips for the Best Yellow Squash and Zucchini Casserole

Want to take your Yellow Squash and Zucchini Casserole from good to AMAZING? Here are a few little tricks I’ve learned over the years:

Preventing a Soggy Casserole

Okay, soggy casserole is NO fun. The secret? Salt your squash! Before you mix everything together, toss the sliced yellow squash and zucchini with a little salt. Let it sit for about 15 minutes. The salt draws out some of the extra moisture. Pat them dry with a paper towel before adding them to the bowl. Trust me, it makes a difference!

Achieving Golden Brown Topping

That golden-brown, crispy topping? It’s essential! If your casserole is cooked through but the topping isn’t quite there yet, just pop it under the broiler for the last few minutes. But WATCH IT like a hawk! It can go from golden to burnt in seconds!

Adding Extra Flavor

Don’t be afraid to experiment! A little sprinkle of dried herbs like thyme, oregano, or basil can add a ton of flavor. Or, if you’re feeling adventurous, try a pinch of red pepper flakes for a little kick!

Yellow Squash and Zucchini Casserole Variations

Okay, so you’ve made the basic Yellow Squash and Zucchini Casserole, and you’re loving it. But what if you want to mix things up a bit? No problem! Here are a few easy variations to try:

Cheesy Yellow Squash and Zucchini Casserole

Cheese makes everything better, right? I always add a layer of shredded cheddar or mozzarella cheese during the last 10 minutes of baking. It gets all melty and gooey…mmm! You could even use a blend of cheeses – pepper jack for a little kick, maybe?

Spicy Yellow Squash and Zucchini Casserole

Feeling a little fiery? A pinch of red pepper flakes added to the squash mixture will definitely wake things up! Or, for even more heat, try a dash of your favorite hot sauce. Just be careful not to overdo it – you can always add more, but you can’t take it away!

Using Different Vegetables

Don’t be afraid to throw in other veggies you have on hand! Diced bell peppers (any color!), sliced mushrooms, even some chopped spinach would be delicious in this Yellow Squash and Zucchini Casserole. Just adjust the cooking time if needed, depending on how dense the other veggies are.

Serving Suggestions for Yellow Squash and Zucchini Casserole

Alright, so you’ve got this amazing Yellow Squash and Zucchini Casserole… but what do you serve it WITH? Here are a few of my favorite pairings:

Main Course Pairings

This Yellow Squash and Zucchini Casserole goes great with just about any main course! Grilled chicken is always a winner, or some flaky baked fish. Even a simple steak would be delicious. It’s really versatile!

Complementary Side Dishes

Keep it simple with a fresh green salad. The lightness of the salad balances out the richness of the casserole perfectly. And of course, you can never go wrong with a crusty loaf of bread for soaking up all those yummy juices!

Storing and Reheating Your Yellow Squash and Zucchini Casserole

Okay, so you’ve made this amazing Yellow Squash and Zucchini Casserole, and maybe, just maybe, you have some leftovers (if you didn’t eat it all in one sitting, that is!). Here’s how to keep it fresh and reheat it like a pro:

Proper Storage

Just pop any leftover Yellow Squash and Zucchini Casserole into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days, easy peasy!

Reheating Instructions

Wanna reheat it? You’ve got options! You can zap it in the microwave for a quick fix – just a minute or two should do it. Or, for a crispier result, pop it back in the oven at 350°F until it’s warmed through. Either way, it’s gonna be delicious!

Frequently Asked Questions About Yellow Squash and Zucchini Casserole

Got questions about making this Yellow Squash and Zucchini Casserole? I’ve got answers! Here are a few of the most common questions I get asked:

Can I use frozen squash and zucchini?

Okay, so technically, YES, you *can* use frozen squash and zucchini, but honestly? I don’t recommend it. Frozen veggies tend to be a lot more watery than fresh, so your Yellow Squash and Zucchini Casserole might end up a little soggy. If you absolutely HAVE to use frozen, make sure you thaw them completely and squeeze out as much excess water as possible before adding them to the recipe.

Can I make this Yellow Squash and Zucchini Casserole ahead of time?

You betcha! This Yellow Squash and Zucchini Casserole is a great make-ahead dish. Just assemble everything in the baking dish, cover it tightly with plastic wrap, and pop it in the fridge. You can do this up to 24 hours in advance. When you’re ready to bake, just take it out of the fridge, let it sit at room temperature for about 30 minutes while the oven preheats, and then bake as directed. Easy peasy!

How do I prevent the topping from burning?

Burnt topping is a bummer! If you notice the bread crumb topping on your Yellow Squash and Zucchini Casserole is getting too dark before the casserole is fully cooked, just tent a piece of aluminum foil over the top. This will protect the topping from burning while the rest of the casserole finishes baking. You can also lower the oven temperature by 25 degrees and bake it a little longer.

Nutritional Information for Yellow Squash and Zucchini Casserole

Okay, just a quick note: the nutritional info can vary a LOT depending on the exact ingredients you use (brands, etc.), so I can’t give you exact numbers, okay?

Enjoy Your Delicious Yellow Squash and Zucchini Casserole!

Alright, there you have it! My super simple, super delicious Yellow Squash and Zucchini Casserole. I really hope you love it as much as my family does! If you try it, please PLEASE leave a comment and let me know what you think! And hey, don’t forget to give it a rating – that helps other folks find the recipe. Oh, and if you’re feeling social, share a picture on Facebook or Instagram and tag me! Happy cooking!

Print