Easy Squash and Zucchini Casserole

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.

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.

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 and how to clean zucchini.

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?

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!

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 sour cream, heavy whipping cream, panko bread crumbs, garlic, and cheddar cheese!

Looking for more delicious recipes that use squash or zucchini?

Try out Chicken and Yellow Squash Casserole, Zucchini Casserole, Baked Yellow Squash Recipe, and Bisquick Zucchini Pie.

How to make a simple zucchini squash casserole:

This casserole is really easy to make. It is full of 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 the oven to 450 degrees.

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.

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

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

Sprinkle remaining panko and parmesan over the top. 

Bake until golden brown and bubbly – about 10 to 15 minutes. Serve & enjoy!

When the squash and zucchini come into season in the garden they all seem to come at once. Having a stash of go-to recipes on hand will help you keep your seasonal vegetables from going to waste.

Speaking of seasonal recipes be sure try out this Tomato Salad With Basil!

Printable Easy Squash Casserole Recipe: