This squash casserole is warm, comforting, and full of simple fall flavors. Tender slices of yellow squash and zucchini bake under a golden, buttery crumb topping for a side dish that fits right in on the Thanksgiving table.
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Holly’s Recipe Highlights
- Flavor: Savory and cheesy with a hint of sweetness from the tender yellow squash.
- Skill Level: No complicated techniques or special equipment needed; it’s perfect for beginners!
- Prep Note: Slice the squash slightly thicker for a firmer texture or thinner for softer, melt-in-your-mouth results!
- Serving Suggestions: Serve squash casserole with roasted chicken or a Thanksgiving turkey, stuffing, and mashed potatoes!
Key Ingredients
- Squash: Fresh yellow summer squash and zucchini are the stars. Choose squash that is firm and bright in color for the best taste and texture.
- Onion: Onions sweeten as they sauté and add depth. Slice thin for even cooking.
- Topping: Butter, seasoned bread crumbs, and cheddar cheese add a perfect crisp topping. Swap the bread crumbs for Panko breadcrumbs, crushed Ritz crackers, or saltine cracker crumbs to make a buttery cracker topping.
- Optional Add-Ins: Add some colors with sliced red bell peppers or tomatoes, or boost the savory flavors with additional cheese or garlic.
How to Make Squash Casserole
- Prepare the squash and onions.
- Assemble in a baking dish and add the topping mixture (full recipe below).
- Bake until the vegetables are tender and the topping is golden brown.
Saving and Serving Later
Zucchini squash casserole tastes best when served fresh from the oven, but it’s super tasty when reheated, too!
Store leftover squash casserole tightly covered in the refrigerator for up to 4 days. The breadcrumbs won’t be as crisp, but the squash itself will still taste delicious!
Must-Make Holiday Sides
Did you make this Squash Casserole? Leave a rating and comment below!
Equipment
Ingredients
- 1 small onion sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- 2 pounds squash yellow squash and zucchini
- salt and pepper to taste
- ⅓ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F.
- Slice squash/zucchini into ¼-inch slices.
- In a large skillet over medium heat, cook the onion in butter and oil until tender. Increase the heat to medium-high and add the squash, Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes or just until tender crisp.
- In a greased 2 QT baking dish, arrange the squash and onions so the squash is standing on its side.
- Combine breadcrumbs, Parmesan, cheddar, and melted butter in a small dish. Sprinkle over squash.
- Bake 35-40 minutes or until squash is tender.
Notes
- For crisp squash, cut it thicker; for softer squash, cut it thinner.
- To keep the squash from releasing excess liquid, sauté it in olive oil until slightly softened.
- If crumbs start to brown too much, loosely tent with foil.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Main Course, Side Dish
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Squash from our garden served as a side dish on Father’s Day. Dad loved it!
He particularly liked the topping.
It was easy and delicious! Just enough ingredients to make it tasty but not too many that they overshadow the taste of the squash.
I love this recipe. I detest squash. But no more. This is a weekly side dish in the summer. Perfect as is. No alterations needed.
Well, I do cut the squash into cubes. but that’s just cause I can get my size constant that way.
Hope to make this, which seasoned bread crumb do you use?
Hi Sheila, I look for the bread crumbs that say seasoned at the store. Or you can make your own!
Love this squash recipe! It was delicious and nutritious, plus easy to fix! The breadcrumbs and cheese topping makes it a favorite and a keeper!
I am so glad you enjoyed this recipe Jan!
I followed the instructions to T, I had puddle of squash juice in bottom of my casserole dish. It tasted good with the additional Italian seasoning (I put about 1> Tablespoons in) and 3 or 4 minced cloves of garlic.
Oh no! I haven’t had this issue so I can’t say for sure what happened James. Thank you for trying it.
SO good! I make this casserole regularly. But take my advice; if you want to serve it with dinner, don’t bake it until the last minute. Mine usually doesn’t make it to the dinner table. As soon as it comes out of the oven, everyone wants a “just a bite” and it’s gone before dinner is ready. :0)
Rather than cook the squashes in with the onions, I used the airfryer to desiccate them slightly for 7 minutes at 400 F.
When they cooled I sprinkled with Italian seasoning, salt, pepper and garlic powder.
After tiled in the casserole and sprinkling the crumble,, I cooked for 35 minutes at 350 F.
Just delicious. I added some tomato slices to roast in the empty spot in the casserole.
Do you think this could be frozen, thawed and then cooked??
I haven’t tried freezing this. My concern is that the squash would become watery and/or mushy.
This was absolutely delicious. I used half the amount of Parmesan because it’s not one of my favorite cheeses but it was still the best casserole I ever had.
I’m making this tonight. Looks n sounds yummy.
Somehow I saw garlic so we shall see how that tastes.
Amazing! Even my husband who is not a fan of squash liked it! I made it according to the instructions. I also added a sprinkle of red pepper flakes. It was great. Just curious, how would it come out if you just layered the squash rather than stand it upright?
So glad your family enjoyed it!
I think it’d come out just fine layered. I stack them upright mainly because it looks nice but you also get a little bit more crispy bits on the edges of each piece.
we will try it tomorrow
I have made this recipe 3 times for my family so far and each time the pan has been cleaned out. All say they love this recipe even the small kiddos.
No alterations needed. Loved this
Going to try the squash it looks delicious
Love your recipient alwYs looking for new ones !Yummy
Thanks so much Bernadette! I am so glad you have been enjoying them!
What size casserole dish is best?
I use a 2qt dish.
Do you think this recipe would work with Panko bread crumbs?
Definitely! You can swap equal amounts but you might like to add a bit of seasoning (salt/pepper).