Oh, summer! That glorious time of year when your garden (or your neighbor’s!) is overflowing with squash and zucchini. Seriously, what are you supposed to DO with it all?! Well, I’ve got the *perfect* answer: my Cheesy Squash and Zucchini Casserole. Trust me, this isn’t your grandma’s bland veggie bake. This is cheesy, flavorful goodness that even the pickiest eaters will devour.
And the best part? It’s SO easy to throw together. Seriously, we’re talking minimal chopping and just a handful of ingredients. You basically just toss everything in a bowl, dump it in a dish, and bake! My kids actually *ask* for this cheesy squash and zucchini casserole, which, let’s be honest, is a total miracle. We had it last night with some grilled chicken, and there wasn’t a single bite left. I think you’re gonna love it!
Why You’ll Love This Cheesy Squash and Zucchini Casserole
Okay, so why *should* you make this cheesy squash and zucchini casserole? Let me tell you! It’s seriously got it all:
- Super easy to make – I’m talking weeknight dinner easy!
- Uses simple ingredients – nothing fancy here, just good ol’ basics.
- Vegetarian – perfect for meatless Mondays (or any day, really!).
- Family-friendly – even the veggie-haters will sneak a bite (or two!).
- So flavorful – cheesy, garlicky, yum!
- Totally customizable – make it your own!
Quick and Easy Side Dish
Seriously, this cheesy squash and zucchini casserole is a lifesaver on busy weeknights. Prep time is practically zero, and it bakes up while you’re getting the rest of dinner ready. I usually just chop the veggies while the oven’s preheating. It’s THAT simple!
A Great Way to Use Summer Produce
Got more squash and zucchini than you know what to do with? This is your answer! Seriously, this recipe is *made* for using up all that summer goodness. Plus, it’s way more exciting than just steaming them (though I do love a good steamed zucchini sometimes!).
What You’ll Need to Make Cheesy Squash and Zucchini Casserole
Alright, ready to get cooking? First, let’s gather up all the goodies you’ll need for this cheesy squash and zucchini casserole. It’s a pretty short list, I promise!
Cheesy Squash and Zucchini Casserole Ingredients
- 2 medium yellow squash, sliced – not too thick, not too thin!
- 2 medium zucchini, sliced – just like the squash.
- 1 medium onion, chopped – don’t worry about getting it perfect!
- 1 cup shredded cheddar cheese – I like sharp cheddar for extra flavor, but mild works too!
- 1/2 cup grated Parmesan cheese – the real stuff, if you can!
- 1/4 cup butter, melted – microwave works great for this!
- 1 teaspoon garlic powder – because everything’s better with garlic, right?
- 1/2 teaspoon salt – regular ol’ table salt is fine.
- 1/4 teaspoon black pepper – freshly ground is always best, but pre-ground is perfectly okay!
How to Make Cheesy Squash and Zucchini Casserole: Step-by-Step Instructions
Okay, here we go! This is where the magic happens. Follow these super simple steps, and you’ll have a delicious cheesy squash and zucchini casserole in no time!
Step 1: Prepare for Baking Cheesy Squash and Zucchini Casserole
First things first: crank up that oven to 375°F (190°C). While it’s heating up, grab a 9×13 inch baking dish and give it a good greasing. I usually use butter or cooking spray – whatever you’ve got on hand!
Step 2: Combine the Ingredients for Your Cheesy Squash and Zucchini Casserole
Now for the fun part! Grab that big bowl and toss in the sliced squash, zucchini, chopped onion, cheddar cheese, Parmesan cheese, melted butter, garlic powder, salt, and pepper. Give it all a good mix to make sure everything’s evenly coated. You don’t want any lonely, cheeseless zucchini slices, ya know?
Step 3: Bake the Cheesy Squash and Zucchini Casserole to Golden Perfection
Alright, dump that veggie mixture into your greased baking dish and spread it out evenly. Pop it in the oven for 30-35 minutes, or until the veggies are nice and tender and the cheese is melted, bubbly, and golden brown. Keep an eye on it – ovens can be tricky!
Step 4: Cool and Serve Your Cheesy Squash and Zucchini Casserole
Once it’s out of the oven, let it sit for about 5 minutes before serving. This lets the casserole set up a bit, so it’s not too soupy. Then, dig in and enjoy! Seriously, this stuff is addictive!
Tips for the Best Cheesy Squash and Zucchini Casserole
Want to take your cheesy squash and zucchini casserole to the *next level*? Of course, you do! Here are a few of my favorite tips for making it absolutely perfect every single time:
First, **don’t overcook the veggies!** Mushy squash is nobody’s friend. You want them tender, but still with a little bit of bite. I usually start checking around the 30-minute mark. Also, splurge a little on the **cheese!** Seriously, using good quality cheddar and Parmesan makes a HUGE difference in flavor. Trust me on this one. Pre-shredded is fine in a pinch, but freshly grated is always best. And finally, don’t be afraid to experiment! This recipe is super forgiving, so feel free to add your own twist.
Cheesy Squash and Zucchini Casserole Variations
Okay, so you’ve made the basic cheesy squash and zucchini casserole, and you’re obsessed (I knew you would be!). But what if you want to mix things up a bit? No problem! This recipe is *begging* for variations. Let’s get creative!
First off, **cheese, cheese, cheese!** Try swapping out the cheddar for Monterey Jack, Gruyere, or even a little bit of goat cheese for tang. Or, how about adding some other veggies? Sliced bell peppers (any color!), mushrooms, or even some chopped spinach would be delicious. Want a little kick? A pinch of red pepper flakes will do the trick! And for a crispy topping? Toss some breadcrumbs with melted butter and sprinkle them on top before baking. Seriously, the possibilities are endless!
Frequently Asked Questions About Cheesy Squash and Zucchini Casserole
Got questions? I’ve got answers! Here are a few of the most common questions I get about this cheesy squash and zucchini casserole. Don’t be shy – ask away if you’ve got more!
Can I use frozen squash and zucchini in this Cheesy Squash and Zucchini Casserole?
Okay, so technically, yeah, you *can* use frozen squash and zucchini. But honestly? I really don’t recommend it. Frozen veggies tend to be a bit watery, which can make your casserole kinda soggy. If you absolutely *have* to use frozen, make sure you thaw them completely and squeeze out as much excess water as possible before adding them to the bowl. But fresh is always best!
How do I store leftover Cheesy Squash and Zucchini Casserole?
Leftovers? What leftovers?! Just kidding! If you *do* happen to have any cheesy squash and zucchini casserole leftover (lucky you!), just pop it in an airtight container and store it in the fridge. It’ll keep for about 3-4 days. Reheat it in the microwave or oven until it’s warmed through. It’s just as delicious the next day (maybe even more so!).
Can I prepare this Cheesy Squash and Zucchini Casserole ahead of time?
Absolutely! This cheesy squash and zucchini casserole is a great make-ahead dish. You can assemble it completely (up to the baking part) and then cover it tightly with plastic wrap and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the baking time. Easy peasy!
Nutritional Information for Cheesy Squash and Zucchini Casserole
Okay, so everyone always wants to know about the nutrition, right? Well, here’s the deal: the nutritional information for this cheesy squash and zucchini casserole can vary *a lot* depending on the specific ingredients you use. Different brands of cheese have different fat and sodium levels, ya know?
So, while I can give you a general idea, please keep in mind that it’s just an estimate. I’m not a nutritionist, and this isn’t a precise breakdown. If you *really* need accurate numbers, I recommend plugging the specific ingredients you used into a nutrition calculator. Just sayin’!
Enjoy Your Delicious Cheesy Squash and Zucchini Casserole!
Alright, there you have it! I really hope you love this cheesy squash and zucchini casserole as much as my family does. If you try it, please leave a comment below and let me know how it turned out! And don’t forget to rate the recipe – it helps other folks find it, too!
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Cheesy Squash and Zucchini Casserole: 4 Unforgivable Sins
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cheesy squash and zucchini casserole is a simple and satisfying side dish. It combines summer squash, zucchini, and cheese for a flavorful bake.
Ingredients
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine squash, zucchini, onion, cheddar cheese, Parmesan cheese, melted butter, garlic powder, salt, and pepper.
- Pour mixture into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes, or until vegetables are tender and cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can add other vegetables, such as bell peppers or mushrooms.
- For a spicier casserole, add a pinch of red pepper flakes.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
