Home » Side Dishes » Fresh Squash Zucchini Casserole

Fresh Squash Zucchini Casserole

No comments
Fresh Squash Zucchini Casserole

Imagine a dish that transforms ordinary vegetables into a mouthwatering masterpiece that'll have your family begging for seconds! This Fresh Squash Zucchini Casserole is not just another side dish – it's a culinary adventure that combines the tender sweetness of zucchini and yellow squash with a crispy, cheesy topping that'll make your dinner table come alive with flavor and excitement. Whether you're a veggie lover or trying to sneak more nutritious foods into your meals, this recipe is about to become your new go-to comfort food sensation!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 medium zucchini
  2. 2 medium yellow squash
  3. 1 cup breadcrumbs
  4. 1 cup shredded mozzarella cheese
  5. 1/2 cup onion, chopped
  6. 1/4 cup olive oil
  7. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. Wash the zucchini and yellow squash thoroughly. Trim the ends and slice them into thin, uniform rounds approximately 1/4 inch thick.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
  4. Add the sliced zucchini and yellow squash to the skillet with the onions. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but not mushy.
  5. Season the vegetables with salt and pepper to taste during cooking. Remove from heat and let the mixture cool slightly.
  6. In a mixing bowl, combine the breadcrumbs, shredded mozzarella cheese, and remaining olive oil. Mix until the breadcrumbs are evenly coated.
  7. Layer half of the cooked squash and onion mixture into the prepared baking dish. Sprinkle half of the breadcrumb and cheese mixture on top.
  8. Add the remaining squash mixture as a second layer, and top with the remaining breadcrumb and cheese mixture, ensuring even coverage.
  9. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
  10. Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the ingredients to set.
  11. Serve hot as a side dish or light main course, garnished with fresh herbs if desired.

Tips

  1. Slice Uniformity is Key: Ensure your zucchini and yellow squash are sliced to approximately 1/4 inch thickness for even cooking and the perfect texture.
  2. Don't Overcook the Vegetables: When sautéing the squash, aim for a slightly tender consistency – you want them to maintain some bite and not turn mushy.
  3. Breadcrumb Hack: For an extra crispy topping, consider mixing in some panko breadcrumbs or adding a sprinkle of grated Parmesan to your breadcrumb mixture.
  4. Customize Your Cheese: While mozzarella works wonderfully, feel free to experiment with other cheeses like sharp cheddar or a blend for different flavor profiles.
  5. Make It Ahead: This casserole can be prepared in advance and refrigerated before baking – perfect for meal prep or entertaining!
  6. Garnish Creatively: Fresh herbs like basil, parsley, or chives can add a bright, fresh finish to your casserole.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 15g

Protein: 10g

Fat: 18g

Saturated Fat: 5g

Cholesterol: 20mg

Pin Recipe Share Email

Share this:

Leave a Comment