Description
Discover how to make a delicious Squash and Zucchini Casserole with our easy to follow step-by-step recipe. Perfect for any meal, offering the best flavor and a delightful texture.
Ingredients
- 3 medium yellow squash, sliced 1/4-inch thick
- 3 medium zucchini, sliced 1/4-inch thick
- 1 tablespoon salt (for drawing out moisture)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs or panko
- 1 tablespoon melted butter (for topping)
Instructions
- Prep Vegetables: Slice squash and zucchini. Place in a colander, sprinkle with 1 tablespoon salt, and let sit for 20-30 minutes. Firmly squeeze out excess water and pat dry with paper towels.
- Sauté Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add diced onion and cook until softened (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant. Remove from heat.
- Assemble Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, combine the squeezed squash and zucchini, sautéed onion and garlic, cream of mushroom soup, beaten eggs, 2/3 of the cheddar cheese, 2/3 of the Parmesan cheese, dried thyme, and black pepper. Mix gently.
- Fill Dish: Pour the mixture into the prepared baking dish, spreading evenly.
- Prepare Topping: In a small bowl, combine the remaining cheddar cheese, Parmesan cheese, breadcrumbs/panko, and 1 tablespoon melted butter. Sprinkle evenly over the casserole.
- Bake: Bake for 30-40 minutes, or until bubbly and the topping is golden brown and crispy. If topping browns too quickly, tent with foil. Let rest 5-10 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 40 mins