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Yellow Squash and Zucchini Casserole Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

A delicious and creamy Yellow Squash and Zucchini Casserole featuring sautéed summer vegetables in a rich garlic cream sauce, topped with a crispy Parmesan and panko breadcrumb crust. This easy-to-make dish is perfect for a comforting side or light main course.

Ingredients

Vegetables and Seasonings

  • 2 tablespoons butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced

Cream Sauce and Topping

  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Cook the Vegetables: Preheat your oven to 450°F. Heat a large skillet over medium heat and add the butter. Once melted, add the sliced zucchini, yellow squash, and minced shallots. Sprinkle with sea salt and coarsely ground pepper. Cook, stirring occasionally, until the vegetables begin to brown and are crisp-tender, about 4 to 6 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
  2. Add the Cream and Cheese: Pour the heavy whipping cream into the skillet with the vegetables, stirring as it thickens over 3 to 5 minutes. Remove the skillet from heat and stir in half of the panko bread crumbs (1/2 cup) and half of the Parmesan cheese (1/4 cup) to incorporate into the creamy mixture.
  3. Bake the Casserole: Transfer the creamy vegetable mixture to an 11×7-inch or 2-quart baking dish. Evenly sprinkle the remaining bread crumbs and Parmesan cheese on top to create a crunchy crust. Bake in the preheated oven for 8 to 10 minutes, or until the topping turns golden brown. Let the casserole cool slightly before serving to allow it to set.

Notes

  • For best results, use the largest skillet possible to avoid crowding the vegetables and allow moisture to evaporate for better browning.
  • Let the casserole cool for a few minutes after baking to help it hold together when served.
  • You can substitute heavy cream with half-and-half for a lighter version, but the dish will be less rich.
  • This casserole can be prepared ahead and baked just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/yellow-squash-and-zucchini-casserole-recipe/