Description
This zucchini squash casserole recipe layers tender summer squash with savory seasonings for a comforting and easy dish. It’s a perfect way to enjoy fresh zucchini.
Ingredients
Scale
- 4 cups sliced zucchini (about 2 medium)
- 1 cup sliced yellow squash (about 1 medium)
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 tablespoons butter
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and green bell pepper. Cook until softened, about 5 minutes.
- Add the sliced zucchini and yellow squash to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the squash is slightly tender.
- In a bowl, combine the condensed cream of chicken soup and milk. Stir until smooth.
- Add the cooked vegetables to the soup mixture. Stir in 1/2 cup of shredded cheddar cheese.
- Pour the mixture into a lightly greased 8×8 inch baking dish.
- In a small bowl, combine the crushed butter crackers and 1/4 cup of melted butter. Sprinkle this topping evenly over the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a creamier casserole, you can add a bit more milk.
- Feel free to add other seasonings like garlic powder or a pinch of nutmeg.
- If you don’t have butter crackers, saltine crackers can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg