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Dinner / Squash Zucchini Casserole: The Ultimate Summer Side Dish

Squash Zucchini Casserole: The Ultimate Summer Side Dish

June 12, 2025 by EvelynDinner

Squash Zucchini Casserole: Prepare to be amazed! This isn’t your grandma’s bland vegetable bake. We’re talking about a creamy, cheesy, and utterly irresistible dish that will have even the most ardent vegetable skeptics begging for seconds. Forget everything you thought you knew about zucchini and squash – this casserole is a game-changer.

Casseroles, in general, have a long and comforting history, often associated with resourcefulness and family gatherings. They represent a way to stretch ingredients and create a hearty, satisfying meal. While the exact origins of combining squash and zucchini in a casserole are harder to pinpoint, the pairing itself is a natural fit, celebrating the bounty of late summer gardens.

What makes this Squash Zucchini Casserole so beloved? It’s the perfect marriage of textures – tender squash and zucchini nestled in a rich, creamy sauce, topped with a golden, bubbly layer of cheese. The mild sweetness of the vegetables is beautifully complemented by the savory cheese and herbs, creating a flavor profile that’s both comforting and sophisticated. Plus, it’s incredibly easy to make, making it a weeknight dinner winner or a potluck superstar. So, let’s dive in and discover how to create this culinary masterpiece!

Squash Zucchini Casserole this Recipe

Ingredients:

  • 2 medium zucchini, thinly sliced
  • 2 medium yellow squash, thinly sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) container sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup butter, melted
  • 1 cup seasoned bread crumbs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Preparing the Vegetables:

Okay, let’s get started! First things first, we need to prep our veggies. This is the most time-consuming part, but trust me, it’s worth it!

  1. Wash and Slice the Zucchini and Squash: Give those zucchini and yellow squash a good wash under cold water. Then, using a sharp knife or a mandoline slicer (be careful!), thinly slice them into rounds about 1/8 inch thick. You want them to be uniform so they cook evenly. Set them aside in a large bowl.
  2. Chop the Onion and Bell Peppers: Peel and chop the onion into small pieces. Nobody wants big chunks of onion in their casserole! Do the same with the red and green bell peppers, removing the seeds and membranes first. Add the chopped onion and bell peppers to the bowl with the zucchini and squash.
  3. Mince the Garlic: Mince those garlic cloves finely. You can use a garlic press or just chop them with a knife. The smaller the pieces, the more flavor they’ll release. Add the minced garlic to the vegetable mixture.

Sautéing the Vegetables:

Now, let’s bring out the flavors of those veggies by sautéing them. This step is crucial because it softens them up and releases their natural sweetness.

  1. Heat the Olive Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
  2. Sauté the Onion and Bell Peppers: Add the chopped onion and bell peppers to the skillet and sauté for about 5-7 minutes, or until they become softened and slightly translucent. Stir them occasionally to prevent burning.
  3. Add the Zucchini, Squash, and Garlic: Add the sliced zucchini, squash, and minced garlic to the skillet. Stir everything together well to combine.
  4. Cook Until Tender: Continue to cook the vegetables for another 8-10 minutes, or until they are tender-crisp. Stir frequently to ensure even cooking and prevent sticking. You don’t want them to be mushy, just slightly softened.
  5. Season with Salt, Pepper, and Thyme: Season the vegetables with salt, pepper, and dried thyme. Stir well to distribute the seasonings evenly. Taste and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!
  6. Remove from Heat: Once the vegetables are cooked to your liking, remove the skillet from the heat and set it aside to cool slightly.

Preparing the Cheese Sauce:

The cheese sauce is what brings everything together and makes this casserole so creamy and delicious. Don’t skimp on the cheese!

  1. Combine the Soup and Sour Cream: In a large bowl, combine the condensed cream of mushroom soup and sour cream. Stir until smooth and well combined. This will be the base of our creamy sauce.
  2. Add Half the Cheese: Add half of the shredded cheddar cheese (1/2 cup) and half of the grated Parmesan cheese (1/4 cup) to the soup and sour cream mixture. Stir until the cheese is melted and the sauce is smooth and creamy. If the cheese doesn’t melt completely, you can microwave the mixture for a few seconds at a time, stirring in between, until it’s smooth.

Assembling the Casserole:

Now for the fun part – putting everything together! This is where all your hard work pays off.

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
  2. Grease the Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking to the dish.
  3. Combine Vegetables and Cheese Sauce: Pour the sautéed vegetables into the bowl with the cheese sauce. Stir gently to combine, making sure all the vegetables are coated in the sauce.
  4. Pour into Baking Dish: Pour the vegetable and cheese sauce mixture into the prepared baking dish, spreading it out evenly.

Preparing the Topping:

The topping adds a nice crunchy texture and extra flavor to the casserole. It’s the perfect finishing touch!

  1. Melt the Butter: In a small bowl, melt the butter. You can do this in the microwave or on the stovetop.
  2. Combine Bread Crumbs and Butter: Add the seasoned bread crumbs to the melted butter. Stir until the bread crumbs are evenly coated with butter.
  3. Add Remaining Cheese: Add the remaining shredded cheddar cheese (1/2 cup) and grated Parmesan cheese (1/4 cup) to the bread crumb mixture. Stir to combine.
  4. Sprinkle Over Casserole: Sprinkle the bread crumb and cheese mixture evenly over the top of the casserole.

Baking the Casserole:

Almost there! Now it’s time to bake the casserole until it’s bubbly and golden brown.

  1. Bake in the Oven: Bake the casserole in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  2. Check for Doneness: To check for doneness, insert a knife into the center of the casserole. If it comes out clean, the casserole is ready. If not, bake for a few more minutes.
  3. Let it Rest: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set up slightly and makes it easier to serve.

Serving Suggestions:

This Squash Zucchini Casserole is delicious on its own, but it also pairs well with a variety of dishes. Here are a few serving suggestions:

  • As a Side Dish: Serve it as a side dish with grilled chicken, pork chops, or fish.
  • As a Vegetarian Main Course: Enjoy it as a vegetarian main course with a side salad and some crusty bread.
  • For Potlucks and Gatherings: This casserole is perfect for potlucks, family gatherings, and holiday meals. It’s always a crowd-pleaser!

Tips and Variations:

Want to customize this recipe to your liking? Here are a few tips and variations:

  • Add Different Vegetables: Feel free to add other vegetables to the casserole, such as mushrooms, carrots, or corn.
  • Use Different Cheese: Experiment with different types of cheese, such as mozzarella, Gruyere, or Monterey Jack.
  • Add Meat: For a heartier casserole, add cooked ground beef, sausage, or chicken.
  • Make it Gluten-Free: Use gluten-free bread crumbs to make this casserole gluten-free.
  • Spice it Up: Add a pinch of red pepper flakes to the vegetable mixture for a little bit of heat.
  • Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

  • Calories: Approximately 300-350 per serving
  • Fat: 20-25 grams
  • Protein: 10-15 grams
  • Carbohydrates: 20-25

    Squash Zucchini Casserole

    Conclusion:

    This Squash Zucchini Casserole is more than just a side dish; it’s a celebration of fresh, vibrant flavors that will brighten up any meal! I truly believe this recipe is a must-try for anyone looking for a simple, satisfying, and healthy way to enjoy the bounty of summer (or any time of year, really!). The creamy texture, the subtle sweetness of the squash and zucchini, and the savory notes of the cheese create a symphony of tastes that will have everyone coming back for seconds.

    But what truly sets this casserole apart is its versatility. It’s incredibly adaptable to your own preferences and what you have on hand. Feeling adventurous? Try adding a pinch of red pepper flakes for a little kick. Want to make it even heartier? Stir in some cooked ground turkey or sausage. For a vegetarian twist, consider incorporating some sautéed mushrooms or spinach. The possibilities are endless!

    As for serving suggestions, this Squash Zucchini Casserole shines as a delightful accompaniment to grilled chicken, fish, or steak. It also pairs beautifully with a simple green salad for a light and refreshing lunch. And don’t underestimate its potential as a star ingredient in a vegetarian feast! Imagine serving it alongside a lentil loaf or a hearty bean chili – pure comfort food bliss!

    Beyond the main course, this casserole can also be enjoyed in smaller portions as a tasty appetizer. Cut it into squares and serve it with a dollop of sour cream or Greek yogurt for a delightful pre-dinner treat. You can even repurpose leftovers (if there are any!) by adding them to omelets or frittatas for a flavorful breakfast.

    I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or even a simple weeknight dinner. The best part? It’s so easy to make, even a novice cook can whip it up with confidence.

    So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible Squash Zucchini Casserole. I promise, you won’t be disappointed.

    And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family think? Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Don’t be shy – let me know what you think! Happy cooking! I am excited to see your creations and hear all about your culinary adventures with this recipe. I hope you enjoy this Squash Zucchini Casserole as much as I do!


    Squash Zucchini Casserole: The Ultimate Summer Side Dish

    Creamy and cheesy Squash Zucchini Casserole with a crunchy breadcrumb topping. Perfect as a side dish or vegetarian main course!

    Prep Time25 minutes
    Cook Time45 minutes
    Total Time70 minutes
    Category: Dinner
    Yield: 8-10 servings
    Save This Recipe

    Ingredients

    • 2 medium zucchini, thinly sliced
    • 2 medium yellow squash, thinly sliced
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 1 (10.75 ounce) can condensed cream of mushroom soup
    • 1 (8 ounce) container sour cream
    • 1 cup shredded cheddar cheese, divided
    • 1/2 cup grated Parmesan cheese, divided
    • 1/4 cup butter, melted
    • 1 cup seasoned bread crumbs
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil

    Instructions

    1. Prepare Vegetables: Wash and thinly slice zucchini and yellow squash. Chop onion and bell peppers. Mince garlic.
    2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers for 5-7 minutes until softened. Add zucchini, squash, and garlic. Cook for 8-10 minutes until tender-crisp, stirring frequently. Season with salt, pepper, and thyme. Remove from heat.
    3. Prepare Cheese Sauce: In a large bowl, combine cream of mushroom soup and sour cream. Stir until smooth. Add half of the cheddar cheese (1/2 cup) and half of the Parmesan cheese (1/4 cup). Stir until melted and smooth.
    4. Assemble Casserole: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
    5. Combine sautéed vegetables with cheese sauce. Stir gently to coat. Pour into the prepared baking dish.
    6. Prepare Topping: Melt butter in a small bowl. Add bread crumbs and stir to coat. Add remaining cheddar cheese (1/2 cup) and Parmesan cheese (1/4 cup). Stir to combine.
    7. Sprinkle bread crumb mixture evenly over the casserole.
    8. Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly.
    9. Let it rest for 5-10 minutes before serving.

    Notes

    • Feel free to add other vegetables like mushrooms, carrots, or corn.
    • Experiment with different types of cheese.
    • Add cooked ground beef, sausage, or chicken for a heartier casserole.
    • Use gluten-free bread crumbs to make it gluten-free.
    • Add a pinch of red pepper flakes for a little heat.
    • The casserole can be assembled ahead of time and stored in the refrigerator until ready to bake.

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