summer casserole

This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!

Squash Casserole

lbs yellow squash (sliced ¼” thin)

sour cream

eggs (lightly beaten)

cheddar cheese

parmesan cheese

onion powder

garlic powder

Salt and pepper (to taste)

sleeves Ritz crackers (crushed)

butter (melted)

Preheat oven to 350F.

Slice the squash to be 1/4 inch thick and pat dry with a paper towel.

In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.

Add squash and mix well.

Evenly pour ingredients into an 11x7” baking dish and prepare your topping.

In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.

Sprinkle cracker crumbs evenly over squash mixture in casserole dish.

Transfer to 350F oven and bake 25-30 minutes.

Serve warm. Enjoy!

Topping

A cozy, one-skillet dinner made in under an hour with chicken, pasta, zucchini, and melty cheddar!

Zucchini Cheddar Chicken Noodle Casserole

salted butter

chicken breasts,

salt and black pepper

green onions, sliced

thyme leaves

paprika

cayenne pepper,

broth

milk

short cut pasta

zucchini summer squash, sliced

Parmesan cheese

colby jack or cheddar cheese

basil,

1. Preheat the oven to 425°F. 2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion,  the chicken, and season with salt and pepper. Then aAdd 2 tablespoons of butter, the green onions, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes. 4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole. 5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil. 

Just made this tonight. I added some heavy whipping cream and I really enjoyed it. Was a good way to use up my zucchini and I appreciate the recipe, very much summer to me! Keep em coming

This creamy, cheesy Baked Zucchini Casserole is made with fresh zucchini, rich cream, and lots of cheese! It is an easy zucchini bake recipe that everyone will love.

Cheesy Baked Zucchini Casserole

(approximately) Zucchini (large, sliced 1/4 inch thick)

Salt

Butter

Onion (diced)

Garlic (minced)

Heavy Cream

Gruyere Cheese (grated and divided)

Parmesan Cheese (grated and divided)

Preheat oven to 450 degrees F.

Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking.

In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.

In a large skillet, melt butter over medium heat.

Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more.

Pour the heavy cream into the pan stirring until it begins to bubble.

Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts.

Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.

Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender.&nbsp;

Remove from oven and serve.

So so delicious, can this be made day before with it all ready to go &amp; put in oven next day????
Thank you!

Delicious recipe, my family loves this recipe! I didn’t change a thing..Definitely a keeper!

Amazing recipe. Did w Leek instead of onion Superb!

Delicious and easy!  I especially liked the idea of setting the zucchini slices up on the side as it makes a nice presentation as well as keeping some texture to the final product. 

Hi! I'm from South Dakota. This recipe is awesome! made it the first time with zucchini, and yellow summer squash, but have also made it with asparagus. Used the swiss and parmesan cheese, and actually doubled the sauce part of it (cheese &amp; cream) personal preference. This will be a big time repeat favorite! Thank You!

Great recipe !  I added about a teaspoon of cayenne to the sauce and used coconut cream instead of heavy cream.  It tastes great.
I want to point out that the recipe says cook time is 35 minutes.  But you cover it with foil for 15 and then you said to cook it 5 more minutes until tender.  I think you meant 25.  So I put it back in the oven for another 25  :o)

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Could you make this with frozen zucchini slices?  And if so, how would you go about soaking up as much water as possible?

https://content.jwplatform.com/videos/lYkap7EJ.mp4

This creamy, cheesy Baked Zucchini Casserole is made with fresh zucchini, rich cream, and lots of cheese! It is an easy keto zucchini recipe that everyone will love.

Top 3 summer casserole recipes from across the web

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Top Tags

Squash Casserole

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Top 3 summer casserole recipes from across the web

The most viewed summer casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Squash Casserole

Zucchini Cheddar Chicken Noodle Cas...

Cheesy Baked Zucchini Casserole

The most viewed summer casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine