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.
- 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.
Buttered bread crumbs cook quickly, so keep an eye on the casserole. If the crumbs are browned before the casserole is finished cooking, cover loosely with foil.
Save time and make it easy to pop the casserole in the oven when you’re ready by:
- Pre-slicing your squash and onions ahead of time and storing them in the fridge. Drain off any liquid before assembling.
- Or sautéing the squash and onions a day ahead. Let them come to room temperature, then assemble in a casserole dish and store in the fridge.
Don’t add the topping until you are ready to bake to ensure it doesn’t get soggy.
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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
- 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.
Calories: 155 | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 183mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12260IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 1mg
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
Cuisine American
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