Zucchini & Squash Casserole
A hearty and comforting dish featuring layers of zucchini and squash, rich cheese, and delightful seasonings. This casserole is perfect as a main or side dish, encouraging fresh produce in a delicious way.
Ingredients
Vegetable Layer
- 4 medium zucchinis, sliced
- 4 medium yellow squash, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Cheese Mixture
- 2 cups shredded cheddar cheese
- 1 cup sour cream
Topping
- 1 cup breadcrumbs Panko can be used for extra crunch.
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- to taste salt and pepper
- for garnish Fresh parsley, chopped Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the sliced zucchini and yellow squash to the skillet. Sprinkle with salt, pepper, and the dried herbs. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Assembly
- In a mixing bowl, combine the shredded cheddar cheese and sour cream, mixing well.
- Layer half of the zucchini and squash mixture in a 9×13-inch casserole dish. Spread half of the cheese mixture on top. Repeat with the remaining vegetables and cheese.
- Sprinkle the breadcrumbs evenly over the top layer.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
- Remove from the oven and let it sit for about 5 minutes before serving. Garnish with chopped parsley if desired.
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Notes
This casserole is versatile and can be served as a main dish or a side. Consider pairing it with a green salad or crusty bread. For variations, add vegetables like bell peppers or mushrooms, or swap cheese types for different flavors.