When the garden gives us an abundance of zucchini and squash, I always look for simple, comforting recipes. I know you do too! Today, I’m sharing two easy casserole recipes that make the most of these fresh vegetables, topped with plenty of delicious cheese.
These **zucchini and cheese casseroles** are perfect for family dinners or potlucks. They are straightforward to prepare, satisfying, and a great way to enjoy your veggies. Let’s get cooking!
Jump to Recipe:
Easy Baked Zucchini & Cheese Casserole Delight
This recipe makes a fantastic side dish or a light main meal. It’s simple to put together and tastes wonderful, especially straight from the oven.
Key Ingredients & Tips
- Zucchini Prep: Slice your zucchini evenly so it cooks through at the same rate. Salting and draining can prevent a watery casserole.
- Cheese Choice: Use a blend of cheddar and mozzarella for the best flavor and melt. Freshly grated cheese melts smoother.
What You Need
- 2-3 medium zucchini, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish. Slice your zucchini into thin rounds, about 1/4 inch thick. You can salt the zucchini and let it sit for 10 minutes, then pat it dry to remove extra water.
Step 2: Mix Ingredients Together
In a large bowl, combine the sliced zucchini, shredded cheddar, mozzarella, breadcrumbs, and the beaten egg. Season with salt and pepper. Mix everything well to ensure the cheese and breadcrumbs coat the zucchini.
Step 3: Bake Until Golden
Pour the zucchini mixture into your prepared baking dish. Spread it out evenly. Bake for 25-30 minutes, or until the casserole is bubbling and the top is lightly golden brown. Let it cool for a few minutes before serving.
📝 Final Note
For an extra crispy top, you can sprinkle a little more breadcrumbs or crushed crackers over the casserole during the last 10 minutes of baking.
Simple Cheesy Zucchini Squash Casserole
This hearty casserole combines zucchini and yellow squash with a creamy, cheesy sauce. It’s a wonderful comfort food that everyone will enjoy.
Key Ingredients & Tips
- Squash Mix: Using both zucchini and yellow squash adds nice color and a slightly different texture to your casserole. Make sure they are cut to similar sizes.
- Creamy Base: The cream of mushroom soup makes this casserole extra creamy and rich without much effort. You can also use cream of chicken soup if you prefer.
What You Need
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/2 cup crushed butter crackers (like Ritz)
- Salt and pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Cook the Squash
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. In a large skillet, lightly cook the sliced zucchini, yellow squash, and chopped onion for about 5-7 minutes until slightly tender. Drain any excess liquid.
Step 2: Combine and Season
In a large bowl, mix the cooked squash and onion with the cream of mushroom soup, sour cream, and half of the shredded cheddar cheese. Season with salt and pepper to your liking. Stir everything well until fully combined.
Step 3: Bake to Perfection
Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top, then evenly scatter the crushed butter crackers. Bake for 30-35 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Let it sit for a few minutes before serving.
📝 Final Note
This casserole is best served warm. Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.