Baked Zucchini and Yellow Squash Casserole

This easy classic baked zucchini and yellow squash casserole is a wonderful combination of summer flavors and perfect to take advantage of the finest farmers market fresh vegetables in season.

The combination of both squashes is colorful and the most asked-for as a side dish when the first harvest is ready.

We love all kinds of squash all year long and in the fall butternut is on the top of our list of must makes with our butternut squash soup and then acorn squash with cinnamon butter roasted, both are family favorites and so delicious.

During the summer we use lots of zucchini to make Zucchini Bread, or another favorite using this wonderful vegetable is Zucchini Roll-ups. We also love making Fried Zucchini as an appetizer and then dipped in a fresh marinara sauce, that's so addicting.

This recipe is perfect for a lighter meal, especially during warmer weather.

I will even give you some other suggestions to add to a whole meal instead of just a side dish.

Scroll down to the recipe card for this printable recipe.

Delicious Easy Casseroles

This easy casserole can be made ahead of time and keeps fresh in the refrigerator for up to 3 days assembled.


If you love a little heat and want a spicy casserole, add little red pepper flakes or use hot peppers instead of bell peppers.


This dish is great for taking this to a dinner party it is super easy to make this squash recipe and done quickly in around 35 minutes.


In a pinch, you can even add some baked chicken tenders on top after the casserole is cooked for a whole meal in one pan!

Other Additions:

1. onions
2. cooked rotisserie chicken cubed
3. sliced olives
4. diced hot peppers
5. diced ham
6. any kinds of cheeses you prefer
7. Crumbled bacon
8. Sliced tomatoes 
9. bell peppers

Ingredients You Will Need:

1. butter
2. small yellow squash
3. green zucchini squash
4. cloves of garlic minced
5. salt and pepper to taste
6. eggs
7. freshly chopped Italian parsley
8. cream of chicken soup
9. milk
10. grated extra sharp cheddar, an Italian blend of mozzarella and provolone cheese o
11. mayonnaise
12. buttery cracker crumbs
13. Optional: chopped fresh basil, or Italian seasoning, sliced tomatoes which I used in this recipe

Tips

1. do not freeze this, squash gets too watery
2. top with cheese and broil for a nice crispy cheese and cracker topping
3. if you would like a more southern style only use cheddar in the recipe
4. add freshly chopped basil for additional flavors
5. a mandolin works great for even slices

Pin for Later

More Recipes We Love

Chicken Potatoes Pizza Style Casserole
Mac and Cheese Chicken Casserole
Buffalo Chicken Mac and Cheese
Tuna Noodle Casserole from Scratch
Eggplant Casserole Recipes

What's The Difference Between Yellow and Green Squash?

Besides the color, the main difference between the two vegetables is the shape.


Zucchini is virtually straight while the yellow squash is oddly shaped.


Yellow squash has a large bulb-like fat bottom and then tapers towards the neck.


Yellow squash can also have more seeds in its flesh.


Flavor-wise, both are mild-tasting with a hint of vegetable sweetness.


Either way, both are perfect for this dish and interchangeable, use all of one or mix them up, it won't matter whatsoever!

Baked Zucchini and Yellow Squash Casserole

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Yellow and green squash sliced thin in a cheesy casserole in summer light delightful saucy casserole.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 1 regular size 10-ounce can of cream of chicken soup (or refer to my homemade recipe card for homemade cream of chicken soup)
• 2/3 cup mayonnaise
• 1 large egg
• 1 3/4 cups grated from a block of extra sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 2/3 cup evaporated milk
• 15 buttery flavored style crackers
• 3 tablespoons of melted butter
• 3 Roma plum thick sliced tomatoes

Instructions

1. Preheat oven to 350 degrees.
2. Crushed the crackers and set them aside.
3. Oil spray and casserole square or round 9 x 9-inch baking dish.
4. Using a mandoline cut the squash and zucchini into 1/4-inch rounds.
5. If using tomatoes on top, slice them and add a little salt on top.
6. Place on paper towels sprinkle with salt and drain for around 30 minutes then rinse and blot dry.
7. Place the soup, sour cream, egg, seasoning, 1 cup of cheese, and milk in a bowl and whisk this all together evenly.
8. Layering the zucchini and squash on the bottom of the dish first, then pour the sauce then more squash ending with sauce the shredded cheese.
9. Pour half the sauce over the squash and zucchini. 
10. Place the remaining squash and zucchini on top and sliced tomato if using.
11. Sprinkle the top with buttery crushed cracker crumbs.
12. Bake uncovered for around 40 to 45 minutes.
13. Place saltine crackers in a sealable bag place and crush. Add melted butter and toss to coat.

Notes

Other Additions:

1. onions
2. cooked rotisserie chicken cubed
3. Sliced olives
4. Diced hot peppers
5. Diced ham
6. any kinds of cheeses you prefer
7. Crumbled bacon
8. tomatoes
9. peppers

https://www.whatscookinitalianstylecuisine.com/2012/06/quick-baked-zucchini-and-yellow-squash.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

zucchini casserole recipes,summer vegetable recipes,yellow squash recipes,green squash recipe,

zucchini recipes, squash recipes, casserole recipes

American

Pin for Later

If You Love Zucchini Also Try My

ZUCCHINI ALMOND POPPY SEED BUNDT CAKE

Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2021