Description
This yellow squash and zucchini casserole is a cozy, comforting side dish packed with fresh summer squash, sautéed onions, creamy cheese, and a crispy breadcrumb topping. It’s the perfect way to use up garden veggies and goes great with any meal
Ingredients
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2 medium yellow squash, sliced
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2 medium zucchini, sliced
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/2 cup sour cream
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1/2 cup shredded cheddar cheese
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1/4 cup grated Parmesan cheese
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1/2 cup breadcrumbs
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2 tablespoons melted butter
Instructions
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Preheat oven to 375°F (190°C).
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In a large skillet over medium heat, add olive oil. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds more.
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Add zucchini and yellow squash to the skillet. Season with salt, pepper, thyme, and basil. Cook for 6–8 minutes until squash is slightly tender. Remove from heat.
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In a large bowl, mix cooked vegetables with sour cream, cheddar cheese, and Parmesan.
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Pour the mixture into a greased 9×9-inch baking dish.
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In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
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Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbly.
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Let cool for a few minutes before serving.
Notes
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You can swap sour cream for Greek yogurt for a lighter version.
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Add a pinch of red pepper flakes if you like a little heat.
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This dish can be made ahead and baked just before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg