Description
Enjoy a taste of summer with this easy and delicious summer squash casserole, perfect for using fresh zucchini and yellow squash.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups sliced zucchini (about 2 medium)
- 3 cups sliced yellow squash (about 2 medium)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add sliced zucchini and yellow squash to the skillet. Season with salt and pepper.
- Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes.
- Transfer the squash mixture to a greased 8×8 inch baking dish.
- Sprinkle the Parmesan cheese and cheddar cheese evenly over the squash.
- Top with breadcrumbs.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let stand for a few minutes before serving.
Notes
- You can add other vegetables like bell peppers or corn for extra flavor.
- For a creamier casserole, you can add a layer of cream of mushroom soup before the cheese.
- If you prefer a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg