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 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 for 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 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 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

Ingredients You Will Need:

1. butter
2. small yellow squash
3. green zucchini squash
4. cloves of garlic minced
5. red bell pepper, diced
6. diced tomatoes or used grape tomatoes
7. salt and pepper to taste
8. cayenne pepper or red pepper flakes just a pinch for heat
9. eggs
10. freshly chopped Italian parsley
11. grated Italian blend of mozzarella and provolone cheese or use extra sharp cheddar
12. sour cream
13. mayonnaise
14. Italian flavored bread crumbs
15. Optional: chopped fresh basil, or Italian seasoning

Tips

1. do not freeze this, squash gets too watery
2. top with cheese and broil for a nice crispy cheese and breadcrumb 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

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Zucchini Christmas Bread


Zucchini Tips and Tricks


Stuffed Zucchini

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 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!

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Italian

Yield: 6

Author: Claudia Lamascolo

Baked Zucchini and Yellow Squash Casserole

Yellow and green squash sliced thin in a cheesy casserole with peppers, garlic, and tomatoes a summer light delightful casserole.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 2 tablespoons butter, divided
• 2 small yellow squash
• 2 green zucchini squash
• 4 cloves of garlic minced
• 1 red bell pepper, diced
• 2 cups of diced tomatoes or used grape tomatoes
• salt and pepper to taste
• cayenne pepper or red pepper flakes just a pinch for heat
• 2 eggs
• 1 tablespoon freshly chopped Italian parsley
• 1 cup grated Italian blend of mozzarella and provolone cheese or use extra sharp cheddar
• 4 tablespoons
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 cup Italian flavored bread crumbs mixed with 2 tablespoons pecorino romano cheese or use crushed butter crackers and add 1 tablespoon of cheese and some Italian seasoning
• Optional Additions:
• onions with the garlic
• cooked rotisserie chicken cubed  in with the sour cream mixture
• Sliced kalamata olives
• Diced green bell peppers
• Diced ham in with the sour cream mixture
• any kinds of cheeses you prefer
• Crumbled bacon on top
• Chicken tenders cooked placed on top after cooking

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 10 or 12 - inch rectangular or square baking dish with cooking oi land set aside.
3.  Melt 3 tablespoons butter in a large skillet over medium heat.
4.  Add squash, tomatoes, and bell pepper to the skillet, cooking and stirring for about 5 minutes then add the garlic for 2 more minutes (or until vegetables are tender).
5.  Remove from heat and season with salt and pepper and cayenne pepper if using. 
6. In a medium-sized bowl, blend together the eggs, parsley, cheeses, sour cream,  mayonnaise. 
7. Toss the squash in with the egg mixture.
8. Pour this into the prepared baking dish. 
9.  Sprinkle breadcrumbs over the top of the casserole. 
10. Optional: add more cheese if you like.
11. Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

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.

Created using The Recipes Generator

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