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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! Make sure to try out all of these yummy Yellow Squash Recipes!

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. If you’d like chicken in your casserole to make a complete meal, you need to try this Chicken and Yellow Squash Casserole.

a plate of the finished squash casserole ready to eat.

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. Don’t let them get too big or they become mushy inside. 8 to 10 inches long and approx. two to three inches in diameter is a good place to start.

Yellow squash or Summer squash as some call it is usually yellow. It can be golden to bright yellow in color and usually has a softer more easily pierced skin. Pick or purchase them at about six to eight inches long for a tender squash.

Ingredients needed to make squash and zucchini casserole.

Another differentiating factor is the shape. Squash is usually more bulbous on the bottom while zucchini is more straight and usually is 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.

Chopped veggies ready to be cooked.

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 mixer, a spatula, 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!

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!

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

You will need zucchini, squash, butter, shallots, salt, and pepper to taste. We will also use some sour cream, heavy whipping cream, panko bread crumbs, garlic, and cheddar cheese!

How to make a simple zucchini 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.

a plate of the finished squash casserole ready to eat.

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 the oven to 450 degrees 

veggies in a skillet.

In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter or olive oil until tender 

Add in garlic and cook for an additional one minute 

Stir in the cream and cook until thickened 

Cream being added in.

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

Breadcrumbs being added into the skillet.

Spoon into a 13×9 baking dish prepared with nonstick spray 

topped with breadcrumbs ready for the oven.

Sprinkle remaining panko and parmesan over the top 

Bake until  golden brown and bubbly – about 10 to 15 minutes 

Easy Squash and Zucchini Casserole Story Cover Image

Serve & enjoy!

Looking for more delicious recipes that use squash or zucchini?

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

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, Pork and Yellow Squash Skillet, Lemony Yellow Squash Recipe and Easy Baked Spaghetti Squash Lasagna which you can easily make with any kind of squash!

cropped-Chicken-and-Yellow-Squash-Casserole-7.jpg

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 or olive oil
  • 2 shallots, minced
  • Salt & pepper to taste
  • 1 tablespoon garlic, minced
  • ½ cup heavy whipping cream
  • 1/2 cup sour cream
  • 1 cup panko crumbs, divided in half
  • ½ cup cheddar cheese, divided in half

Instructions

  1. Preheat the oven to 450 degrees
  2. In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter or olive oil until tender
  3. Add in garlic and cook for 1 minute
  4. Stir in the cream and cook until thickened
  5. Remove from heat and stir sour cream and ½ the panko crumbs and cheddar 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.

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

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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