Cheesy Squash Casserole is the kind of side dish that will impress even the pickiest of eaters. Tender yellow squash and zucchini, savory bread crumbs and deliciously melty cheese make this side dish a total crowd pleaser!
Cheesy Squash Casserole
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Isn't it amazing how some really good, melty cheese and savory flavors can make most foods taste fantastic? I've had a touch-and-go relationship with squash for as long as I can remember. I'm not a huge fan of most varieties, but if I had to choose a variety it would definitely be zucchini and yellow squash.
But this squash and zucchini casserole is a total winner. It's the kind of side dish that you can throw together for a family gathering and know full well everyone will be back for seconds. Not only that, it's super simple to make without any extra hassle. Get ready to fall in love with squash all over again!
Tips for making this Squash Casserole recipe
- It's up to you what texture you want for the zucchini and squash. If you're looking for more of a tender/crisp, slice it to be more of ⅓ inch and blanch for only 5 minutes. If you want a softer texture, slice them to ¼ inch and blanch for 7 minutes.
- Be sure to drain the yellow squash and zucchini well (if possible, overnight) to eliminate unnecessary water.
- When it comes to the cheese and the bread crumbs, I like to layer them with half the cheese, the bread crumbs and then the other half of the cheese.
- To cut the butter, I take each pat of butter and and cut it into nine small cubes (make a tic tac toe board on it!).
How many cups in a zucchini?
It's tough to say as the sizes vary, but you can get 3 cups per pound of zucchini.
Is yellow squash different from zucchini?
They're similar but not the same. Besides the obvious color difference, they're slightly different shapes (the yellow squash tapers) and the yellow squash has a slightly sweeter flavor.
Can I make this ahead?
Not completely, but you can definitely boil and drain the squash, zucchini and onions ahead and assemble and bake the day you plan to serve it.
How long will squash casserole keep in refrigerator?
Although this is best enjoyed right out of the oven, this will last in the refrigerator covered for up to four days.
Can squash casserole be frozen?
I wouldn't recommend it as squash and zucchini have a higher water content and tend to thaw a bit soggy.
Ingredients for making Zucchini Casserole
- Yellow squash
- Kosher salt
- Black pepper
- Granulated sugar
- Gruyere cheese
- Seasoned bread crumbs
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Dutch oven
- Wooden spoon
- 11" x 7" baking pan
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Cheesy Squash Casserole
- 1 pound zucchini, cut length-wise and sliced into ¼-1/3 inch pieces
- 1 pound yellow squash, cut length-wise and sliced into ¼-1/3 inch pieces
- 1 medium onion, thinly sliced
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar
- ¼ cup milk
- 1 cup grated gruyere cheese, divided
- ½ cup seasoned bread crumbs
- 2 Tablespoons salted butter, cut into small chunks
- Preheat the oven to 350 degrees and grease an 11" x 7" baking pan. Set aside.
- Boil water and blanch zucchini, yellow squash and onions for 5-7 minutes until tender. Drain well.
- Place vegetables in an even layer in the prepared pan.
- Sprinkle and even layer of salt, pepper and sugar over the vegetables.
- Pour milk evenly over the vegetables.
- Sprinkle ½ cup cheese evenly over the vegetables.
- Sprinkle the bread crumbs evenly over the vegetables.
- Sprinkle the other ½ cup cheese evenly over the vegetables.
- Scatter cubes of butter over the top of the casserole.
- Bake for 30 minutes or until golden brown (you can also broil it for the last 2 minutes, just keep an eye on it, so it doesn't burn). Serve immediately.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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