Looking for a delicious way to use up all those summer squash? This Summer squash casserole is the perfect recipe! It's easy to make and so tasty, your family will ask for it again and again.
Summer squash casserole is chock-full of flavorful ingredients, including fresh summer squash, zucchini, garlic, Italian seasoning, and a cheesy filling. Plus, this casserole is also topped with a cheesy breadcrumb topping that is sure to please everyone at the table.
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Summer Squash Casserole
This casserole is the perfect way to enjoy summer squash. It’s packed with flavor and easy to make. You’ll love the creamy texture and the crispy topping. It’s a dish that your whole family will enjoy.
This casserole is perfect for a summer BBQ or potluck. It’s always a hit with friends and family, and they will be asking you for the recipe, so make sure to have it on hand. It’s also great for leftovers, so you can enjoy it all week long.
And if you need another idea for using up that zucchini or squash, make sure you check out our harvest Italian zucchini casserole. This one has a tasty crouton topping that is delicious!
Ingredients
- 1 large summer squash
- 1 large zucchini
- 3 eggs
- 1 teaspoon garlic powder (2g)
- 1 teaspoon Italian seasoning blend (1.5g)
- ⅔ cup cream cheese (113g)
- 1 teaspoon salt (6g)
- ½ teaspoon black pepper (1.5g)
- 1 ½ cups shredded cheddar cheese (170g)
- ¾ cups butter cracker crumbs (75g)
- 3 tablespoons butter (43g)
- 2 tablespoons Parmesan cheese (11g)
Useful Kitchen Tools
- Mandolin slicer
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowls
- Whisk
- 9"x9" baking dish
How to Make Summer Squash Casserole
Wash and pat dry the zucchini and squash. Peel if desired, then slice into ⅛" thick rounds. Place them onto a tray and sprinkle them with salt. Let them stand for 15 minutes to release any excess liquid. Then, pat them dry with paper towels.
Preheat the oven to 350°F/180°C and spray a 9" baking dish with non-stick spray. Set this aside.
Now, prepare the sauce by whisking together the eggs, softened cream cheese, garlic powder, Italian seasoning, salt, and black pepper until smooth.
Then, add the sliced squash to the egg and cheese mixture along with ¾ cup of the shredded cheddar.
Mix this all together, then pour it into the prepared baking dish.
Top with the remaining ¾ cup of shredded cheese.
Now, mix together the cracker crumbs, parmesan, and melted butter to form a crumble.
Spread this crumble over the top of the casserole and bake for 30 to 45 minutes. The top should be bubbling and golden brown. If it begins to brown too fast, cover it with aluminum foil and continue baking.
Frequently Asked Questions
Should You Salt Squash Before Cooking?
The answer to this question is a bit controversial. Some people say that you should salt summer squash before cooking to help draw out moisture. Others say that salting the squash will make it too salty.
I find that a sprinkle of salt over the squash or zucchini is beneficial to prevent the casserole from being watery. When you pat it dry with paper towels, you will be removing a good bit of the salt, so you shouldn't find it too salty in this recipe. If it still feels like it could be too salty, just reduce or eliminate the salt from the sauce and season to taste after it cooks.
How Do You Keep Squash Casserole From Getting Watery?
One of the keys to making a great summer squash casserole is to make sure the squash has released as much water as possible before baking. In this instance, we recommend salting it and then patting it dry.
Some would also say you should cook the squash first. If you prefer that method, you can steam or saute the squash before assembling the casserole. This would easily reduce your baking time by 10 to 15 minutes.
The other addition that often helps is the top crumble a layer of breadcrumbs. While ours is wet when baked, the extra moisture can still be absorbed by this and keep it from being too watery.
Do You Put Eggs in Squash Casserole
Yes. This recipe includes 3 eggs in the sauce mixture to help thicken and set it while cooking. While not all squash casseroles will have eggs, ours uses eggs. You can substitute the egg with a flax meal egg, yogurt, or even tofu if you prefer.
What Can I Use if Yellow Summer Squash Isn’t Available?
Summer squash is abundant during the summer and early fall. However, you might want to have this casserole at other times. Thanks to the versatility of summer squash casserole, you can also use zucchini, butternut squash, bottle gourd, and even acorn squash. All of these have their own unique texture and flavor but will pair well with this sauce.
Can I Freeze Summer Squash Casserole?
Yes, you can freeze summer squash casserole. This is a great way to enjoy the casserole all year long. Simply place the cooled casserole in a freezer-safe container and store it in the freezer for up to six months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven or microwave.
You can also set this summer squash casserole as a freezer meal. The best way to make it as a make-ahead meal is to prepare the casserole right up to the baking stage. Cover the casserole with a layer of plastic wrap, and then aluminum foil, and then place it in the freezer. When you’re ready to bake it, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
More Vegetable Casseroles
If you struggle to get vegetables on the table, look no further than this list of great recipes. On this list, you will find amazing ways to add flavor to ordinary veggies. These recipes are not just mom approved but kid-friendly too! Make sure that you bookmark these, print out the recipes, or pin them to Pinterest to make soon!
- Green Bean Casserole
- Asparagus Casserole
- Cheesy Corn Casserole
- Cauliflower Casserole
- Scalloped Potato Casserole
- String Bean and Mushroom Casserole
- Spinach Casserole
Summer Squash Casserole
A delicious summer squash casserole is the perfect way to use up an abundance of produce from your garden! Creamy and delicious!
Ingredients
- 1 large summer squash
- 1 large zucchini
- 3 eggs
- 1 teaspoon garlic powder (2g)
- 1 teaspoon Italian seasoning blend (1.5g)
- ⅔ cup cream cheese, softened (113g)
- 1 teaspoon salt (6g)
- ½ teaspoon black pepper (1.5g)
- 1 ½ cups shredded cheddar cheese (170g)
- ¾ cups butter cracker crumbs (75g)
- 3 tablespoons butter, melted (43g)
- 2 tablespoons Parmesan cheese (11g)
Instructions
- Slice the zucchini and squash into ⅛" rounds using a mandolin slicer. Place on a plate or tray, and sprinkle with salt. Let them sit for 15 minutes, then pat them dry with paper towels.
- Preheat the oven to 350°F/180°C and spray a 9" baking dish with non-stick spray. Set this aside.
- In a large bowl, whisk together the eggs, softened cream cheese, garlic powder, Italian seasoning, salt, and black pepper.
- Combine the squash with the egg and cheese mixture, then add ¾ cup of shredded cheese and mix it all together to combine.
- In a small bowl, mix together the cracker crumbs, parmesan, and melted butter to form a moist crumble.
- Pour the zucchini and squash mixture into the baking pan and spread into an even layer.
- Sprinkle the top with the remaining shredded cheese, and then, top it with the cracker and cheese crumble.
- Bake for 35 to 40 minutes until bubbling and the top is golden brown. If it begins to brown too fast, cover it with aluminum foil and continue baking.
Notes
You can use any zucchini, yellow squash, or green squash interchangeably in this recipe.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 371Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 164mgSodium: 815mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 14g
Janet Poehner
I want to share this squash casserole recipe with a friend who loves any recipe that contains squash and thought that this recipe would be a recipe that she would love to make.
Dee
Can I sign up for automatically emailed recipes?
casseroles
Oh yes keep an eye out for this! i will implement it later this week