Description
This Yellow Squash and Zucchini Casserole recipe is a simple and delicious side dish. It’s perfect for using up summer squash.
Ingredients
Scale
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 1 small onion, chopped
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine yellow squash, zucchini, onion, sour cream, Parmesan cheese, garlic powder, salt, and pepper.
- Pour mixture into a greased 8×8 inch baking dish.
- In a small bowl, combine bread crumbs and melted butter. Sprinkle over the squash mixture.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can add other vegetables to this casserole, such as bell peppers or mushrooms.
- For a cheesier casserole, add more Parmesan cheese or shredded cheddar cheese.
- If you don’t have sour cream, you can use plain yogurt or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg