Name: Zucchini and Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: Multipurpose Seasoning Blend; 1 tablespoon table salt; 1/2 tablespoon ground black pepper; 1/2 tablespoon garlic powder; Casserole Ingredients; 1 Teaspoon Multipurpose Seasoning Blend; 1 Cup Crushed Ritz Crackers; 1 Cup Grated Cheddar Cheese; 1/2 Cup Sour Cream; 4 Tablespoons Butter; 1 Large Onion, Chopped; Vegetable Oil; 3 Cups Zucchini, Diced Large; 3 Cups Yellow Squash, Diced Large

Print the Recipe

This recipe for zucchini and summer squash casserole is an easy dinner recipe that everyone will love. This delicious summer recipe is great with garden fresh veggies.

Pin showing the finished zucchini and summer squash casserole with title in the middle.

Zucchini and summer squash are available year round thanks to our favorite grocery stores but when summer rolls around and the garden is churning these classics out in huge numbers you’ll need delicious ways to use them!

A delicious serving of the casserole ready to be enjoyed.

I’ve shared a few recipes and posts about summer squash and yellow squash (hint, they’re actually in the same family) and you can find them here as well.

Now let’s check out how easy it is to make this delicious casserole recipe!

Featured image showing the finished zucchini and summer squash casserole on a plate ready to serve.

Here’s what you’ll need to make zucchini and summer squash casserole:

For this super easy dinner recipe we’ll use yellow squash, zucchini, vegetable oil, onions, butter, sour cream, grated cheddar cheese, ritz crackers and a homemade seasoning blend.

A close up view of the this delicious casserole recipe ready to serve.

The seasoning blend is made with salt, fresh ground black pepper, and garlic powder!

Truly as simple as it gets for a tasty meal everyone will enjoy. It’s even better when you get to use home grown veggies from your garden!

Here in Pennsylvania when mid summer hits the zucchini and summer squash are plentiful and delicious, hopefully your garden has a few ready for you as well!

A look at the pan of zucchini and summer squash casserole ready to be cut and served.

Recipe for Zucchini and Summer Squash Casserole:

First we need to preheat the oven to 350 degrees F.

Next, cook the squash with some vegetable oil over medium heat until completely cooked down, about 15-20 minutes!

We’ll need to remove the water from the cooked squash. Line a colander with a piece of cheese cloth or a tea towel, then put the squash into the colander and squeeze out the excess moisture.

Now in the skillet cook the onion in the butter for about 5 minutes.

Finally, remove from the skillet and mix all the ingredients together, leaving out the crackers, and pour the mixture into a greased casserole dish.

A top down view of the finished casserole served up and ready to be devoured.

Top with crackers and pop it into the oven for about 30 minutes.

Is there a difference between zucchini and summer squash?

Summer squash is a term that refers to lots of different types of squashes that are harvested in the summer when their skin is soft and edible.

Another delicious look at the finished casserole with title in the middle.

In this case summer squash is a smaller variety and yellow skinned while the zucchini is much larger and has a thicker, green skin!

Yield: 12 Servings

Zucchini and Summer Squash Casserole

This recipe for zucchini and summer squash casserole is an easy dinner recipe that everyone will love. This delicious summer recipe is great with garden fresh veggies.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Multipurpose Seasoning Blend
1 tablespoon table salt
1/2 tablespoon ground black pepper
1/2 tablespoon garlic powder
Casserole Ingredients
1 Teaspoon Multipurpose Seasoning Blend
1 Cup Crushed Ritz Crackers
1 Cup Grated Cheddar Cheese
1/2 Cup Sour Cream
4 Tablespoons Butter
1 Large Onion, Chopped
Vegetable Oil
3 Cups Zucchini, Diced Large
3 Cups Yellow Squash, Diced Large

Instructions

First we need to preheat the oven to 350 degrees F.
Next, cook the squash with some vegetable oil over medium heat until completely cooked down, about 15-20 minutes!
We’ll need to remove the water from the cooked squash. Line a colander with a piece of cheese cloth or a tea towel, then put the squash into the colander and squeeze out the excess moisture.
Now in the skillet cook the onion in the butter for about 5 minutes.
Finally, remove from the skillet and mix all the ingredients together, leaving out the crackers, and pour the mixture into a greased casserole dish.
Top with crackers and pop it into the oven for about 30 minutes.