Squash Casserole is an easy, side dish that goes with any meal. Slices of tender zucchini and yellow summer squash meld with a crunchy breadcrumb topping for a satisfying side dish.
With the abundance of zukes overflowing the produce aisles and farmers market this time of year, you’ll want to make tasty squash or zucchini casserole again and again. It’s so simple to prepare, and it’s a terrific way to entice the kids and adults alike to eat their veggies!
What is in a Squash Casserole?
Most squash casseroles I’ve seen contain eggs, bread crumbs and several other ingredients. I absolutely love fresh zucchini and squash from the garden so I wanted to create a casserole that really focussed on the squash itself. This simple recipe is all about the squash.
Ingredients for this fresh summer side include:
- Casserole: zucchini and-or yellow squash, onion, parmesan, Italian seasonings, salt & pepper
- Topping: butter, seasoned bread crumbs, cheddar cheese
- Optional Add-Ins: red or green bell peppers, cheeses, garlic, tomatoes
You can add other ingredients as well, or substitute other cheeses according to your preference or what you have on hand.
Soft or Tender-Crisp
Zucchini squash casserole can be made to your preference as far as texture.
For a softer casserole slice the zucchini a bit thinner and when sauteeing in the frying pan, cook it a little bit longer so it’s tender-crisp but a bit on the softer side.
For tender-crisp squash keep the zucchini at 1/4″ thickness. Be sure you don’t overcook it.
How to Make Squash Casserole
To Prepare the Squash
- Cut the squash into ¼ inch slices and thinly slice the onion.
- For crisper squash cut it thicker, for softer squash cut it thinner.
- To keep squash from getting watery, sauté in olive oil until slightly softened.
- Place squash and onions upright (standing on edge) in a casserole dish.
- Prepare the topping (according to recipe below) and sprinkle over top.
- Bake and enjoy.
Buttered bread crumbs cook quickly, so keep an eye on your casserole. If the crumbs appear to be in danger of burning before the rest of the casserole is finished cooking, cover with a loose tent of foil. This will ensure they stay crispy but will reflect much of the heat away from the top.
Can It Be Reheated?
Zucchini squash casserole tastes best when served fresh from the oven but of course it can be reheated.
Store leftover squash casserole tightly covered in the refrigerator for up to four days. The breadcrumbs won’t be as crisp but the squash itself will still taste delicious!
To reheat bake until hot (or you can reheat in the microwave). Then turn on the broiler element and put the heated casserole below the broiler for a few minutes of cooking to re-crisp the bread crumbs. Better yet, make a fresh batch of crumbs and top the leftovers with these.
Zucchini squash casserole pairs well with just about any meaty main dish. Serve it with roasted or grilled chicken, barbecued ribs or hamburgers. It also goes great with Salisbury steak or pork chops with mushroom gravy.
Summer Veggie Sides
Easy Squash Casserole
- 1 small onion sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 2 lbs squash yellow squash and zucchini
- salt & pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup cheddar cheese
- 1/3 cup seasoned bread crumbs
- 2 tablespoons butter
- Preheat oven to 350°F.
- Slice squash/zucchini into 1/4" slices.
- Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
- Place squash and onions in a greased 2 qt casserole dish.
- Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.
- Bake 35-40 minutes or until squash is tender.