Creamy Yellow Squash and Zucchini Casserole to Savor

This Creamy Yellow Squash and Zucchini Casserole is a must-try summer dish, bursting with flavors and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
2 cups Zucchini Provides bulk and moisture; can be replaced with other summer squash if needed.
2 cups Yellow Summer Squash Complements the zucchini’s flavor; feel free to use extra zucchini instead.
1 cup Shallots Contributes a subtle sweetness and depth; substitute with onions if you don’t have shallots.
1 teaspoon Sea Salt Enhances the overall flavor; normal table salt can be used in equal amounts.
1 teaspoon Coarsely Ground Pepper Adds a hint of spice; freshly ground gives the best flavor.
3 cloves Garlic Provide aromatic richness; use garlic powder if fresh garlic isn't available.
1 cup Heavy Whipping Cream Creates a rich and creamy texture; replace with half-and-half for something lighter.
1 cup Panko Bread Crumbs Ensures a crispy topping; regular breadcrumbs can be used, but the texture will differ.
1/2 cup Grated Parmesan Cheese Adds savory depth; swap for a hard cheese like Pecorino Romano for variation.

For the Topping

1/2 cup Extra Panko Bread Crumbs Boost crispy texture; consider adding herbs for an extra flavor kick.
1/2 cup Additional Grated Cheese Enhance creaminess; try a mix of cheeses for more depth in flavor.

Equipment

Large skillet
Baking dish

Method

Step-by-Step Instructions

Preheat your oven to 450°F (232°C). Gather your ingredients.
In a large skillet, melt the butter over medium heat. Add zucchini, yellow squash, and shallots. Sprinkle in sea salt and coarsely ground pepper. Sauté for 4 to 6 minutes.
Stir in the minced garlic and cook for another minute.
Pour in the heavy whipping cream, stirring continuously for about 3 to 5 minutes until it thickens slightly.
Remove from heat and fold in panko bread crumbs and grated Parmesan cheese.
Grease your baking dish and spoon the vegetable mixture into it, spreading evenly.
Sprinkle the remaining panko bread crumbs and additional grated cheese on top.
Bake for 8 to 10 minutes until golden brown and bubbly.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Choose fresh veggies and avoid too much cream to prevent a watery casserole. Consider toasting panko before adding for crunch.

Tried this recipe?

Let us know how it was!