This simple recipe for squash and zucchini casserole is great for the spring and summer when zucchini and squash come into season!
If you are looking for a great way to use up some of those plentiful and healthy zucchini and squash this recipe will help. It’s easy to make this dinner casserole and the leftovers are great for lunches throughout the week.
For those of you who grow a garden in the summer if you grow squash or zucchini, you know that they all tend to come in at once. These healthy vegetables are easy to make into a dinner that the whole family will love.
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This delicious dinner recipe uses both zucchini and squash! It’s a vegetable heavy recipe that everyone loves. You can pair it with your favorite protein for a full meal.
What’s the difference between squash and zucchini?
The main difference between zucchini and squash is their color. It’s usually the simplest way to tell them apart!
Zucchini are typically a dark green color and sometimes have dark and light green variations on the same vegetable. Squash is usually yellow. It can be golden to bright yellow in color and usually has a softer more easily pierced skin.
Another differentiating factor is the shape. Squash are usually more bulbous on the bottom while zucchini are more straight and usually are more uniform in size throughout. They may have a slight taper towards the top but typically do not have a curve or a bulbous bottom.
Can you eat the skin on squash and zucchini?
You can eat the skin on both squash and zucchini! They’re simple to prepare and to clean. Here’s a post all about how to clean yellow squash which can apply to zucchini as well!
You do not have to remove the skin on the vegetables we’re going to use for this casserole apart from the onions! It’s a simple chop and go situation here today which makes this dinner even simpler to prepare.
Looking for kitchen essentials for preparing a simple dinner casserole?
What do I need to make this squash and zucchini casserole:
This recipe uses simple wholesome ingredients to make a tasty casserole for dinner that everyone will love. Check it out and add these ingredients to your shopping list for the week. Full amounts are in the printable shopping list at the bottom of the post!
You will need zucchini, squash, butter, shallots, salt and pepper to taste. We will also use some heavy whipping cream, panko bread crumbs, garlic, and parmesan cheese!
How to make a simple zucchini and squash casserole:
This casserole is really easy to make. It has simple to prepare ingredients. Since we are using vegetables that don’t need to be peeled it saves us a lot of time in the prep work department as well.
I like to make this for dinner and make a second pan for lunches throughout the week. It reheats fine and I know I can throw some cooked ground chicken in the mix to make it a full meal without any extra work!
Preheat oven to 450 degrees
In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter until tender
Add in garlic and cook 1 minute
Stir in the cream and cook until thickened
Remove from heat and stir in ½ the panko crumbs and parmesan cheese
Spoon into 13×9 baking dish prepared with nonstick spray
Sprinkle remaining panko and parmesan over the top
Bake until golden brown and bubbly – about 10 minutes
Serve & enjoy!
Looking for more delicious recipes that use squash or zucchini?
When the squash and zucchini come into season in the garden they all seem to come at once. Here’s a bunch of other recipes that use both zucchini and/or squash!
Try out Chicken and Yellow Squash Casserole, Baked Yellow Squash Recipe, Zucchini and Summer Squash Casserole, Pork and Yellow Squash Skillet, The Perfect Yellow Squash Recipe and Easy Baked Spaghetti Squash Lasagna which you can easily make with any kind of squash!
Printable Squash and Zucchini Casserole Recipe:
- 2 zucchini, cut into small chunks
- 2 squash, cut into small chunks
- 2 tablespoons butter
- 2 shallots, minced
- Salt & pepper to taste
- 1 tablespoon garlic, minced
- ½ cup heavy whipping cream
- 1 cup panko crumbs, divided in half
- ½ cup parmesan cheese, divided in half
- Preheat oven to 450 degrees
- In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter until tender
- Add in garlic and cook 1 minute
- Stir in the cream and cook until thickened
- Remove from heat and stir in ½ the panko crumbs and parmesan cheese
- Spoon into 13x9 baking dish prepared with nonstick spray
- Sprinkle remaining panko and parmesan over the top
- Bake until golden brown and bubbly - about 10 minutes
- Serve & enjoy!
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KOOV Porcelain Cereal Bowl Set, 24 Ounce Soup Bowl Set
KitchenAid Universal Mixing Bowls, Set Of 3, Aqua sky
Gorilla Grip Original Reversible Cutting Board (3-Piece)
GORILLA GRIP Original Oversized Cutting Board
Cuisinart C55-12PCKSAM 12 Piece Color Knife Set
Calphalon 2029650 Premier Hard-Anodized Nonstick 13-Inch Deep Skillet with Cover, Black
Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 279mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 5g
I am not a medical expert. These calculations are provided as a courtesy.