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When it comes to hearty yet healthy meals, few dishes can compete with a vibrant zucchini and squash casserole. This delightful recipe not only showcases the natural flavors of these two vegetables but also offers a satisfying way to incorporate more plant-based goodness into your diet. Whether you’re a seasoned chef or a home cook looking to try something new, this casserole is a versatile and nourishing option that can be enjoyed any night of the week.

Zucchini and Squash Casserole Recipe - Evolving Table

Discover the perfect summer dish with this Zesty Zucchini & Squash Casserole! Bursting with flavors from fresh zucchinis, yellow squashes, and juicy cherry tomatoes, this creamy, cheesy casserole is sure to be a hit at your dinner table. With easy prep and just a handful of ingredients, it’s not only delicious but also a fantastic way to enjoy seasonal veggies. Bake until golden, garnish with parsley, and enjoy this delightful dish!
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Ingredients
  

2 medium zucchinis, sliced

2 medium yellow squashes, sliced

1 large onion, diced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

1 cup heavy cream

1 cup breadcrumbs (plain or seasoned)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Stir in the sliced zucchinis and squashes. Cook for about 5-7 minutes, until the vegetables start to soften. Season with oregano, basil, salt, and pepper.

        Remove the skillet from heat and add the cherry tomatoes to the mixture. Stir to combine evenly.

          In a large bowl, whisk together the heavy cream and half of the shredded cheddar cheese until well mixed.

            In a greased casserole dish, layer the vegetable mixture evenly on the bottom. Pour the cream and cheese mixture over the vegetables, ensuring they are well-coated.

              Top with remaining cheddar cheese and evenly sprinkle the breadcrumbs over the top.

                Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown.

                  Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6