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Easy Squash and Zucchini Casserole

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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 simple recipe for squash and zucchini casserole is great for the spring and summer when zucchini and squash come into season!

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!

Finished squash and zucchini casserole recipe ready to eat

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.

cups of the finished squash and zucchini casserole ready to eat.

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.

a plate of the finished squash casserole ready to eat.

Looking for kitchen essentials for preparing a simple dinner casserole?

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixerspatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

Finished pan of the squash and zucchini casserole ready to serve.

What do I need to make this easy dinner 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!

ingredients needed to make squash and zucchini casserole ready to eat.

How to make a simple zucchini 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.

Chopped veggies ready to be cooked.

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 

ingredients in the pan ready to be cooked.

Add in garlic and cook 1 minute 

garlic being added to the cooking mixture.

Stir in the cream and cook until thickened 

cream added so the mixture can start to thicken.

Remove from heat and stir in ½ the panko crumbs and parmesan cheese

cheese being added.

Spoon into 13×9 baking dish prepared with nonstick spray 

recipe being put in a casserole dish to bake.

Sprinkle remaining panko and parmesan over the top 

bread crumbs added to the top before baking.

Bake until  golden brown and bubbly – about 10 minutes 

pan of squash and zucchini casserole baked and ready to be served.

Serve & enjoy!

top down view of the finished casserole served in ramekins

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!

For another veggie centered recipe try out this Tomato Salad With Basil!

Printable Easy Squash Casserole Recipe:

Yield: 8 Servings

Easy Squash and Zucchini Casserole

Featured image showing the finished easy squash casserole with zucchini

This simple recipe for squash and zucchini casserole is great for the spring and summer when zucchini and squash come into season!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 450 degrees
  2. In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter until tender
  3. Add in garlic and cook 1 minute
  4. Stir in the cream and cook until thickened
  5. Remove from heat and stir in ½ the panko crumbs and parmesan cheese
  6. Spoon into 13x9 baking dish prepared with nonstick spray
  7. Sprinkle remaining panko and parmesan over the top
  8. Bake until golden brown and bubbly - about 10 minutes
  9. Serve & enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

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.

Robin

Thursday 8th of April 2021

I am going to make this except I will sub cooking spray for butter and nonfat yogurt or nonfat cream cheese for heavy cream to lighten it up a bit more. Sounds great!

Meagen Brosius

Monday 19th of April 2021

Enjoy!

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