Description
This Cheesy Zucchini and Squash Casserole combines fresh yellow squash and colorful zucchini with an easy creamy cheese sauce and a crispy panko topping. Perfect as a comforting side dish for family meals or holiday dinners, it delivers rich flavors reminiscent of classic home cooking, pleasing both kids and adults alike.
Ingredients
Vegetables
- 2 large zucchini, cut into ½-inch thick slices OR spiralized
- 2 large yellow squash, cut into ½-inch thick slices OR spiralized
- 4 cloves garlic, minced
Sauce and Cheese
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- ½ cup all-purpose flour
- 3 ½ cups milk
- 2 teaspoons Italian Seasoning
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
Other
- 1 ½ tablespoons olive oil, divided
- Salt and freshly ground pepper, to taste
- 1 cup panko crumbs
- Olive oil, for drizzling
- Chopped fresh parsley, for garnish
- Grated parmesan cheese, for garnish (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 375˚F. Grease a 9×13 baking dish with butter and set aside.
- Prep vegetables and drain: Cut or spiralize zucchini and yellow squash. Place them in a colander, sprinkle with salt, and let them drain.
- Make roux for cream sauce: Melt butter in a 2-quart saucepan over medium heat. Whisk in the flour and cook for 2 minutes while whisking continuously to form a roux.
- Prepare cream sauce: Slowly add milk while whisking to avoid lumps. Stir in Italian seasoning and continue whisking frequently until smooth. Simmer and whisk often for 8 to 10 minutes until the sauce thickens.
- Dry and season vegetables: Pat the zucchini and squash dry using paper towels. Place in a large bowl, add minced garlic, ½ tablespoon olive oil, salt, and freshly ground pepper. Toss well to combine.
- Sauté vegetables: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash and zucchini mixture and cook for about 3 minutes, stirring frequently until they just start to soften. Remove from heat, drain excess oil, and set aside.
- Assemble casserole – layer one: Spoon ¾ cup of the cream sauce over the bottom of the prepared baking dish. Arrange half of the sautéed squash mixture evenly over the sauce. Sprinkle with 1 cup mozzarella cheese and ⅓ cup parmesan cheese.
- Assemble casserole – layer two: Add the remaining squash mixture evenly on top. Cover with the rest of the cream sauce and sprinkle with the remaining mozzarella and parmesan cheeses.
- Add topping and bake: Sprinkle the panko crumbs evenly over the cheese layer. Drizzle with a little olive oil to help it crisp up. Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and bubbly.
- Finish and serve: Remove from oven and let the casserole cool for 10 minutes. Garnish with chopped fresh parsley and additional grated parmesan cheese if desired. Serve warm.
Notes
- Salt draws moisture from the squash and zucchini; draining them well is key to prevent a watery casserole.
- Using a combination of sliced or spiralized vegetables is optional and depends on your preferred texture.
- You can substitute whole milk with 2% milk, but whole milk yields a richer sauce.
- For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
