Yellow Squash and Zucchini Casserole
Do you ever have so much summer squash you don’t know what to do with it? I know I do! When my garden is overflowing with zucchini and yellow squash, this is my go-to recipe.
This cheesy Yellow Squash and Zucchini Casserole is the answer to your prayers. It’s creamy, comforting, and oh-so-easy to make. It turns simple veggies into a side dish that everyone at the table will race to get. It’s pure comfort food!
Why You’ll Love This Casserole
This recipe is a keeper, and I’m about to tell you why! First off, it’s SO easy. You just cook the veggies, mix everything together, and bake. It’s a piece of cake!
Second, it’s the perfect way to use up all that summer produce. No more letting those beautiful squash go to waste. The creamy cheese sauce and the crunchy cracker topping are a match made in heaven. It’s a rich, savory dish that hits the spot every single time.
If you love classic vegetable dishes, you have to try my Southern Squash Casserole, too. It’s a family favorite that never disappoints.
Ingredients You’ll Need
- Zucchini: This brings a fresh, earthy flavor to the dish.
- Yellow summer squash: Adds a lovely sweetness and beautiful golden color.
- Yellow onion: Gives the casserole a savory base flavor.
- Cloves garlic: You can never go wrong with fresh, minced garlic!
- Cream cheese: This is the secret to a super creamy sauce.
- Ritz crackers: For that buttery, crunchy topping we all adore.
- Shredded cheddar cheese: YUM! Melty, cheesy goodness in every single bite.
How to Make Squash Zucchini Casserole
Let’s get cooking! This casserole comes together in just a few simple steps that anyone can follow.
Step 1: Prep the Oven and Veggies
First, preheat your oven to 350°F (175°C). In a large skillet, you’ll melt 2 tablespoons butter over medium heat. Add your minced onion and cook it for about 5 minutes until it’s soft.
Step 2: Cook the Squash
Now, add your zucchini and yellow squash, which you’ve cut into 1/4-inch cubes, to the skillet. Sprinkle 1 teaspoon salt and ½ teaspoon pepper over them. Cook everything for about 10-12 minutes, stirring here and there, until the squash is tender.
Step 3: Make it Creamy
Add your minced garlic to the skillet and cook for another minute until you can smell it. Then, stir in 4 ounces of softened cream cheese and ½ cup shredded cheddar cheese until it’s all melted and creamy.
Step 4: Prepare the Topping
In a small bowl, mix the 1 cup crushed Ritz crackers with 2 tablespoons melted butter. This is going to be your amazing crunchy topping. Make sure every crumb gets coated in that yummy butter.
Step 5: Assemble and Bake!
Pour the creamy squash mixture into your 11×7 baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top, followed by the buttered cracker crumbs. Bake it for 20-25 minutes until it’s bubbly and golden.
Tips for the Best Casserole
Here are a few little tricks to make sure your casserole is perfect every time.
- Don’t Overcook the Squash. Cook it until it’s just tender in the skillet.
- Use Freshly Shredded Cheese. It melts so much better than the pre-shredded kind.
- Let It Rest. Give the casserole about 5-10 minutes to cool before serving.
- Even Slices. Try to slice your zucchini and squash to the same thickness.
- Drain Extra Water. If your squash seems very watery, you can drain it before adding cheese.
- Get a Golden Top. If you want it extra brown, broil for a minute.
Variations and Substitutions
Want to mix things up a bit? Here are some fun ideas to try.
- Spice it up. Add a pinch of red pepper flakes with the garlic for a little kick.
- Add some protein. Stir in some shredded rotisserie chicken or cooked ground beef to make it a main dish.
- Try different crackers. You can use crushed butter crackers or even breadcrumbs for the topping.
- Change the cheese. Feel free to use Monterey Jack, Colby, or a Swiss cheese blend instead of cheddar.
- Add more veggies. Toss in some chopped bell peppers or mushrooms with the onion for extra flavor.
Make-Ahead and Storage Tips
I love a good make-ahead recipe, and this one works great! You can assemble the entire casserole a day in advance. Just prepare it up to the point of baking, cover it tightly with plastic wrap, and store it in the fridge.
When you’re ready to eat, just pop it in the oven. You might need to add about 5-10 extra minutes to the baking time since it will be cold.
If you have leftovers, they are AMAZING! Just store them in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or put the whole dish back in the oven until it’s warm.
Recipe FAQs
How do I keep my casserole from getting watery?
The key is to cook the squash long enough in the skillet to let some of the water evaporate. Sprinkling salt on it also helps draw out moisture.
Should I peel the squash?
No need to peel! It adds a nice pop of color to your casserole.
Is this recipe gluten-free?
It’s not as written because of the Ritz crackers. However, you can easily make it gluten-free by using your favorite gluten-free crackers for the topping.
Can I freeze this casserole?
You can! For the best results, bake it first, let it cool completely, and then freeze it. It will last for up to 3 months in the freezer.
What other cheese can I use?
Gouda, Monterey Jack, or even a bit of Parmesan cheese would be wonderful in this casserole. Use your favorite melting cheese!
How do I know when the casserole is done baking?
You’ll know it’s ready when the filling is hot and bubbly around the edges and the cracker topping is beautifully golden brown.
Can I make this in a different-sized dish?
You can, but you may need to adjust the baking time. A larger dish will cook faster, while a smaller, deeper dish might need a few extra minutes.
What to serve with this casserole?
I love serving it with roasted chicken, grilled steak, or pork chops. It’s also fantastic alongside a fresh salad like my Avocado Corn Salad or some tasty Homemade Cheesy Garlic Bread.
Yellow Squash and Zucchini Casserole
Ingredients
- 4 tablespoons unsalted butter (divided)
- 1 small yellow onion (minced)
- 2 medium zucchini (1/4-inch cubes)
- 2 medium yellow summer squash (1/4-inch cubes)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese (divided)
- 1 cup Ritz crackers (crushed)
Instructions
- Preheat and sauté: Preheat your oven to 350°F (175°C). In a large skillet, melt 2 tbsp butter over medium heat. Add the minced onion and cook for 5 minutes until soft.
- Cook the squash: Add the cubed zucchini and yellow squash to the skillet. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until tender.
- Make the creamy sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Add the softened cream cheese and ½ cup shredded cheddar cheese, stirring until everything is melted and well combined.
- Prepare the topping: In a separate small bowl, combine the crushed Ritz crackers with the remaining 2 tbsp melted butter. Mix well to coat the crumbs.
- Assemble and bake: Pour the squash mixture into an 11×7-inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top, then evenly distribute the buttered cracker crumbs. Bake for 20-25 minutes until bubbly and golden brown. Let it rest for a few minutes before serving. ENJOY!!!
Notes
- For the best flavor, use freshly shredded cheddar cheese.
- Make sure to slice your squash into even pieces.
- Let the casserole rest for about 5-10 minutes before serving.
- Store leftovers in an airtight container in the fridge.
- This casserole can be assembled a day ahead of time.
