Name: Yellow Squash and Zucchini Casserole
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 2 medium zucchini, cut into 1/4-inch slices; 2 medium yellow summer squash, cut into 1/4-inch slices; 2 shallots, minced; 1/2 teaspoon sea salt; 1/4 teaspoon coarsely ground pepper; 4 garlic cloves, minced; 1/2 cup heavy whipping cream; 1 cup panko bread cVanilla Extract (Alcohol-Free)bs, divided; 1/2 cup grated Parmesan cheese, divided

Zucchini & Squash Casserole: Summer in a Dish!

Hey, ever had one of those days when you just want to throw everything in a dish and call it dinner? Same! 🤣 This casserole is seriously the answer to all your veggie prayers, especially when those zucchinis and squash are practically begging to be used.

Main dish photo — *The finished dish — looks amazing, right?*

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Okay, Let’s Talk Ingredients
So, listen—here’s the deal. You’re gonna need some butter (because, duh), zucchini, yellow squash (totally interchangeable!), shallots (fancy, I know), sea salt, pepper, garlic, heavy cream (yes please!), panko breadcrumbs (the crispy kind), and Parmesan cheese (always). If you can find some fresh ones at the farmers’ market, grab ’em! It’s summer, after all, and we’re living our best life!

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So Here’s Why I Make This Constantly
Alright, quick story time! So, last summer, I had this huge garden (okay, it was a modest patch in my backyard, but still!), and it was like a zucchini factory back there. I was drowning in squash, y’all! I tried to give some away, but my friends were like, “No thanks!” 😂 Then, I stumbled upon this casserole recipe, and OMG—it was a total game-changer. I was like a veggie wizard, transforming these plump zucchinis into cheesy goodness. My family couldn’t get enough! Now, every time summer rolls around, they start asking when I’m making it again. It’s basically a family tradition now!

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(Another beautiful shot because we can’t get enough!)

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Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything
Okay, listen closely—don’t skip the step where you let the veggies brown in the skillet! It’s sooo tempting to rush, but trust me, that caramelization is where the flavor magic happens. I’ve tried to shortcut it before, and it just ends up being sad and bland. Nobody wants sad veggies, am I right?

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Don’t Mess This Up (My Top Tips)
1. Seriously, don’t crowd the pan! If it’s all squished together, you’ll end up with soggy veggies. No one wants that.
2. Heavy cream is your friend here. If you use some light stuff, it won’t be as rich and creamy (but like, do whatever, it’s your life).
3. Check that casserole at around eight minutes, but keep an eye on it! It can go from beautiful to burnt in seconds—trust me, I’ve learned the hard way.

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How to Keep Them From Disappearing (Or, How to Store Them)
If there’s any left (which is rare, let’s be honest), just pop it in the fridge in an airtight container. It’ll last for a few days, but honestly? It’s best fresh outta the oven. Reheat in the oven if you can; microwaving just doesn’t do it justice.

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If You Liked This, You’ll Probably Like These Too
If you’re into this cheesy veggie life, you should totally try my roasted veggie medley or that creamy spinach-artichoke dip! Both are crowd-pleasers!

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So, what’s your go-to summer dish? I’m always looking for more delish recipes to try! 💚

Yellow Squash and Zucchini Casserole

Flavor-packed Yellow Squash and Zucchini Casserole with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
25 minutes

Cook Time
10 minutes

Total Time
35 minutes

Category: Dinner

Yield: 6 servings servings

Ingredients

2 tablespoons butter

2 medium zucchini, cut into 1/4-inch slices

2 medium yellow summer squash, cut into 1/4-inch slices

2 shallots, minced

1/2 teaspoon sea salt

1/4 teaspoon coarsely ground pepper

4 garlic cloves, minced

1/2 cup heavy whipping cream

1 cup panko bread cVanilla Extract (Alcohol-Free)bs, divided

1/2 cup grated Parmesan cheese, divided

Instructions

Preheat your oven to 450°F. Heat a large skillet over medium heat, then add your butter. Add the zucchini, yellow squash and shallots to the pan when the butter fully melts. Sprinkle with salt and pepper, then cook, stirring, until the vegetables start to brown and are crisp-tender, four to six minutes. Add the garlic, and cook for another minute. Editor’s Tip: Use the largest skillet possible for this process, which will help prevent crowding the pan. A less crowded pan allows more water to evaporate, resulting in a more delicious result.
Add the cream to the mixture in skillet, and cook until thickened, three to five minutes. Remove the skillet from heat, and stir in 1/2 cup bread cVanilla Extract (Alcohol-Free)bs and 1/4 cup cheese.
Spoon the mixture into an 11×7-inch or a 2-quart baking dish. Sprinkle the mixture with the remaining bread cVanilla Extract (Alcohol-Free)bs and cheese, then bake until golden brown, 8 to 10 minutes. Editor’s Tip: Allow the casserole to cool slightly before serving. You want it to set up just a bit before scooping out the veggies.