Description
The Zucchini and Squash Casserole is a delightful way to transform an abundance of summer vegetables into a creamy, flavorful dish. This easy-to-make casserole is perfect for busy weeknights or relaxed weekends, featuring a luxuriously creamy sauce and customizable topping options that will satisfy any craving.
Ingredients
Scale
The Stars of the Show:
- 2 pounds zucchini and summer squash, sliced into ½ inch rounds
Aromatic Base:
- 3 cloves garlic, minced
- 1 large onion, chopped
The Creamy Dream:
- 2 tablespoons butter
- 2 tablespoons flour
Liquid Love:
- 1 ½ cups milk or broth (whole milk, vegetable broth, or chicken broth)
Cheese Please!
- ½ cup grated Parmesan cheese
Seasoning Symphony:
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch of nutmeg
The Topping Showdown:
- Crispy Panko Option:
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons melted butter
- Cheesy Ritz Cracker Crumble:
- 1 cup crushed Ritz crackers
- ⅓ cup grated cheddar cheese
Instructions
- To start, prepare 2 pounds of zucchini and summer squash by washing, drying, and slicing them into ½ inch rounds. For better texture, you can sprinkle the slices with salt, let them sit for 10 minutes, and then pat them dry to remove excess moisture. This step is optional but can enhance the casserole’s flavor.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 large chopped onion and sauté until softened and translucent, about 5 minutes. Then, add 3 cloves of minced garlic and cook for another minute. This creates a flavorful aromatic base for the casserole.
- Next, add the sliced zucchini and summer squash to the skillet with the onions and garlic. Cook the vegetables for 5-7 minutes until they are tender-crisp, seasoning with a pinch of salt and pepper as they cook. This step ensures the vegetables are well-seasoned and cooked to the right texture.
- In the same skillet, melt another 2 tablespoons of butter and whisk in 2 tablespoons of flour to create a roux. Cook the roux for 1 minute, then slowly whisk in 1 ½ cups of milk or broth. Bring the mixture to a simmer and cook until the sauce thickens slightly. Remove the skillet from heat and stir in ½ cup of grated Parmesan cheese, along with a pinch of nutmeg, salt, and pepper to taste. This creates a rich, creamy sauce that will coat the vegetables.
- Preheat your oven to 375°F (190°C). Transfer the cooked vegetables to a greased 9×13 inch baking dish and pour the creamy sauce evenly over them. For the topping, you have two options: combine ⅓ cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, and 2 tablespoons melted butter for a crispy topping, or mix 1 cup crushed Ritz crackers with ⅓ cup grated cheddar cheese for a cheesy crumble. Sprinkle your chosen topping over the casserole.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. This baking time ensures the flavors meld together beautifully and the topping provides a delightful textural contrast. Allow the casserole to cool slightly before serving, and enjoy this creamy, flavorful dish.
Notes
- For a richer sauce, substitute heavy cream for the milk or broth.
- Add cooked, shredded chicken or sausage for a heartier casserole.
- Add a pinch of red pepper flakes for some heat.
- This casserole can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Keywords: Summer Squash Casserole Recipe, Easy Zucchini Casserole Recipe, Creamy Zucchini Casserole, Vegetarian Zucchini Casserole, Zucchini Casserole with Cheese, Zucchini Bake Recipe, Yellow Squash Casserole Recipe
