Description
A comforting, cheesy casserole featuring tender yellow squash and zucchini baked in a creamy cheddar sauce—perfect as a side or light main dish.
Ingredients
Units
Scale
- 4 cups sliced yellow squash (about 3 medium squash)
- 2 cups sliced zucchini (about 2 medium zucchini)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (whole or low-fat)
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1/2 cup breadcrumbs or crushed Ritz crackers (optional topping)
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt butter and sauté onion until soft, about 3–4 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in flour, cooking 1 minute to form a roux.
- Gradually whisk in milk until smooth, then stir in sour cream until incorporated.
- Add 1 cup of cheddar cheese and Parmesan; stir until cheeses are melted and sauce is smooth.
- Season sauce with salt, pepper, and paprika if using.
- In a large bowl, combine sliced squash and zucchini. Pour cheese sauce over vegetables and stir until evenly coated.
- Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top, then breadcrumbs or cracker crumbs if using.
- Bake 25–30 minutes until bubbly and golden on top.
- Allow to cool for 5 minutes before serving.
Notes
- Make-ahead: Assemble casserole up to one day ahead; refrigerate, then bake as directed (add 5–10 extra minutes).
- Cheese options: Swap Monterey Jack or Gruyère for cheddar.
- Low-carb variation: omit breadcrumbs or use almond flour topping.
- Storage: Cover and refrigerate leftover casserole up to 4 days; reheat in oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg