This Cheesy Zucchini Squash Casserole combines the familiar flavors of a classic comfort-side into a simple, crowd-pleasing dish. Light, cheesy, and perfect for summer, it’s a recipe you’ll return to year after year.
- What to Serve with Zucchini
- Can You Freeze This Casserole?
- Can You Make This Casserole Ahead of Time?
- Recipe
Ingredients
Summer Squash. Use a mix of zucchini and yellow squash or whichever variety you prefer. The recipe works well with all zucchini, all yellow squash, or a combination.
Cream of Mushroom Soup. Condensed cream of mushroom adds depth and creaminess. Cream of chicken can be substituted, but mushroom offers a slightly richer flavor.
Monterey Jack Cheese. Monterey Jack melts beautifully and gives the casserole a smooth, cheesy texture. Mozzarella, white cheddar, or another favorite melting cheese can be used instead.
Can You Grow Zucchini in Containers?
Zucchini adapts well to container gardening, which is ideal if you have limited or rocky soil. Bush-type zucchini varieties are compact and generally easier to maintain than vining types. From seed to harvest usually takes about two months, depending on variety and growing conditions.
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Browse other recipes to find more ideas and variations. |
What to Serve with Zucchini
This casserole stands on its own as a satisfying side but pairs especially well with grilled meats and fresh salads. It’s a great addition to barbecue menus and complements grilled chicken, pork, or fish. For lighter meals, serve it alongside a crisp green salad or roasted vegetables.
Can You Freeze This Casserole?
Freezing is not recommended because the texture of the squash changes and can become mushy after thawing. Instead, store leftovers in an airtight container in the refrigerator for 3–4 days. Note that the breadcrumb topping will soften in the fridge.
Try Something New
Can You Make This Casserole Ahead of Time?
You can assemble the mixture a day ahead. Combine the squash, onions, eggs, soup, cheese, and half the breadcrumbs in a covered bowl and refrigerate up to 24 hours. When ready to bake, spread the mixture in a prepared baking dish, top with the remaining breadcrumbs and the butter pieces, then bake as directed.
Recipe
Cheesy Zucchini Squash Casserole
For the full recipe details see the recipe section below.
Equipment
- 9 x 11″ baking dish
Ingredients
- Cooking Spray
- 1 ½ pounds Zucchini (any mix of zucchini and yellow squash, chopped)
- ½ large Onion, finely chopped
- 2 large Eggs
- 8 ounces Monterey Jack Cheese, shredded
- 10.5 ounces Cream of Mushroom Soup, condensed
- 1 cup Seasoned Bread Crumbs, divided
- 6 tablespoons Butter, cut into 6 pieces
Instructions
- Preheat oven to 350°F.
- Spray a 9″ x 13″ baking dish with cooking spray and set aside.
- In a large mixing bowl, stir together ½ cup of the breadcrumbs with the chopped squash, onion, eggs, shredded cheese, and condensed soup. Mix until evenly combined.
- Spread the squash mixture evenly in the prepared baking dish.
- Sprinkle the remaining ½ cup breadcrumbs over the top, then place the butter pieces evenly across the breadcrumbs.
- Bake for 40–45 minutes, or until the squash is fork-tender. Allow the casserole to cool about 10 minutes before serving.
Notes
This recipe works with any summer squash: regular zucchini, yellow squash, or a mix. If you prefer softer vegetables, blanch the squash in boiling water for 4–5 minutes, drain well, then proceed with the recipe.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; results can vary by brand and ingredient. If you have specific dietary needs, calculate nutrition based on package labels.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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