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Zucchini and Squash Casserole with Parmesan Topping

A close-up of a baked Zucchini and Squash Casserole in a white dish, with a golden-brown, crispy breadcrumb topping.
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A cheesy zucchini and summer squash casserole with a crispy Parmesan topping, perfect for using up peak summer produce at picnics and potlucks.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups sliced zucchini (about 2 medium)
  • 4 cups sliced yellow squash (about 2 medium)
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, until slightly tender, about 5-7 minutes.
  4. In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, and pepper. Stir in the cooked vegetables and cheddar cheese.
  5. Pour the mixture into a 9×13 inch baking dish.
  6. In a small bowl, combine the Parmesan cheese and breadcrumbs. Sprinkle evenly over the top of the casserole.
  7. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.

Notes

  • For a gluten-free option, use gluten-free breadcrumbs.
  • You can add other vegetables like bell peppers or corn.
  • This casserole is a great way to use garden zucchini and summer squash.

Nutrition

Find it online: https://gourmetgaze.com/zucchini-and-squash-casserole/