Cheesy Squash Casserole is a warm, comforting vegetable side dish made with tender yellow squash, zucchini, savory bread crumbs, and beautifully melted Gruyere cheese. It is simple enough for a weeknight dinner and special enough for a holiday table.
If you are looking for an easy vegetable side dish that feels cozy, flavorful, and satisfying, this cheesy squash casserole is a great choice. It combines mild zucchini and sweet yellow squash with onion, seasoning, milk, bread crumbs, butter, and Gruyere cheese for a baked casserole that comes out golden on top and tender in the center.
Cheesy Squash Casserole
Squash can be a little tricky for some people. On its own, it has a gentle flavor and a high water content, which means it needs the right preparation to really shine. This recipe keeps things simple but still delivers plenty of flavor. The vegetables are briefly blanched, drained well, seasoned, layered with cheese and bread crumbs, then baked until the topping is lightly crisp and the cheese is melted.
This squash and zucchini casserole is the kind of side dish that works with many meals. Serve it with roasted meats, grilled chicken, turkey, pork, or a simple family dinner. It also makes a welcome addition to a holiday spread because it adds color, texture, and a comforting cheesy finish without being complicated to prepare.
The key to the best texture is draining the squash and zucchini well before baking. Because both vegetables release moisture as they cook, removing as much excess water as possible helps prevent the casserole from becoming watery. Once that step is handled, the rest of the recipe is straightforward and easy to assemble.
Tips for making this Squash Casserole recipe
- Choose the texture you prefer. For squash and zucchini that are tender but still slightly crisp, slice them about ⅓ inch thick and blanch for 5 minutes. For softer vegetables, slice them closer to ¼ inch thick and blanch for about 7 minutes.
- Drain the yellow squash, zucchini, and onion very well after blanching. If you have time, let them drain for an extended period to remove as much extra water as possible.
- Layer the topping for the best flavor and texture. Add half of the cheese over the vegetables, then the bread crumbs, then the remaining cheese.
- Cut the butter into small pieces before scattering it over the top. This helps it melt evenly and encourages the bread crumbs and cheese to brown nicely.
- Keep an eye on the casserole near the end of baking. If you broil it for extra color, watch closely so the topping does not burn.
How many cups are in a zucchini?
The exact amount depends on the size of the zucchini, but as a general guide, one pound of zucchini yields about 3 cups when sliced or chopped.
Is yellow squash different from zucchini?
Yellow squash and zucchini are similar, but they are not exactly the same. The most obvious difference is the color. Yellow squash also has a slightly different shape because it tapers at the end, and it has a mildly sweeter flavor than zucchini.
Can I make this ahead?
You can prepare part of this casserole ahead of time. Boil and drain the squash, zucchini, and onion in advance, then assemble and bake the casserole on the day you plan to serve it. This helps save time while still giving you the best freshly baked texture.
How long will squash casserole keep in the refrigerator?
This casserole is best served hot from the oven, while the topping is golden and the cheese is melted. Leftovers can be covered and refrigerated for up to four days.
Can squash casserole be frozen?
Freezing is not recommended for this recipe. Squash and zucchini contain a lot of water, and after thawing, the casserole may become soggy.
Ingredients for making Zucchini Casserole
- Zucchini
- Yellow squash
- Onion
- Kosher salt
- Black pepper
- Granulated sugar
- Milk
- Gruyere cheese
- Seasoned bread crumbs
- Butter
Helpful tools:
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Dutch oven or large pot
- Wooden spoon
- 11″ x 7″ baking pan
Hosting Thanksgiving?
This cheesy squash casserole makes a flavorful holiday side dish because it is warm, easy to serve, and pairs well with classic Thanksgiving foods. You can prepare the vegetables ahead of time, then assemble and bake the casserole when you are ready for dinner.
Cheesy Squash Casserole
Jessy Freimann
Equipment
- 1 11″ x 7″ baking pan
- 1 mixing bowl
- 1 spatula
- 1 box grater
- 1 cutting board
- 1 chef’s knife
Ingredients
- 1 pound zucchini, cut lengthwise and sliced into ¼ to ⅓ inch pieces
- 1 pound yellow squash, cut lengthwise and sliced into ¼ to ⅓ inch pieces
- 1 medium onion, thinly sliced
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar
- ¼ cup milk
- 1 cup grated Gruyere cheese, divided
- ½ cup seasoned bread crumbs
- 2 tablespoons salted butter, cut into small chunks
Instructions
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Preheat the oven to 350 degrees F. Grease an 11″ x 7″ baking pan and set it aside.
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Bring a pot of water to a boil. Blanch the zucchini, yellow squash, and onion for 5 to 7 minutes, or until they reach your preferred tenderness. Drain very well.
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Spread the drained vegetables in an even layer in the prepared baking pan.
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Sprinkle the salt, pepper, and sugar evenly over the vegetables.
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Pour the milk evenly over the vegetable mixture.
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Sprinkle ½ cup of the Gruyere cheese over the vegetables.
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Add the seasoned bread crumbs in an even layer.
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Top with the remaining ½ cup of Gruyere cheese.
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Scatter the small butter pieces across the top of the casserole.
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Bake uncovered for 30 minutes, or until the top is golden brown. If desired, broil for the last 2 minutes, watching carefully so it does not burn. Serve immediately.
Notes
Nutrition
Calories: 151 kcal
Carbohydrates: 11 g
Protein: 8 g
Fat: 9 g
Sodium: 540 mg
If you tried this recipe, leave a comment and rating. Feedback is always appreciated, and questions are welcome.
This cheesy squash casserole is a simple way to turn zucchini and yellow squash into a comforting side dish with a rich, savory topping. Serve it hot, enjoy the creamy center and golden crust, and save any leftovers for an easy reheated side the next day.