Baked Summer Squash Casserole

Brighten up your dinner table with this Baked Summer Squash Casserole, a creamy and cheesy dish that’s perfect for showcasing the best of summer’s bounty. Made with layers of tender yellow summer squash and zucchini, this recipe combines a rich sour cream and cheddar cheese mixture with the subtle crunch of a golden panko breadcrumb topping. The casserole is baked to perfection, delivering a bubbling, savory side dish brimming with fresh flavors, hints of garlic, and a touch of Parmesan cheese. Ideal for family gatherings or potlucks, this easy-to-make casserole pairs wonderfully with roasted meats or grilled mains. With a prep time of just 20 minutes, it’s a crowd-pleasing way to celebrate seasonal produce while keeping things simple in the kitchen.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Yellow summer squash
• 2 medium Zucchini
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 cloves, minced Garlic
• 2 large Eggs
• 1 cup Sour cream
• 0.5 cup Milk
• 1.5 cups Shredded cheddar cheese
• 0.5 cup, grated Parmesan cheese
• 1 cup Panko breadcrumbs
• 2 tablespoons, chopped Fresh parsley
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

Slice the yellow summer squash and zucchini into thin rounds, about 1/4 inch thick. Place them in a colander and toss with 1 teaspoon of salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, whisk together the eggs, sour cream, and milk until smooth. Stir in 1 cup of shredded cheddar cheese, Parmesan cheese, and the cooked onion-garlic mixture. Season with black pepper.

Step 5

Layer half of the sliced squash and zucchini in the prepared casserole dish. Pour half of the cheese mixture over the squash. Repeat with the remaining squash and cheese mixture.

Step 6

In a small bowl, combine the panko breadcrumbs, remaining 0.5 cups shredded cheddar cheese, and parsley. Sprinkle this mixture evenly over the casserole.

Step 7

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 8

Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	1962.2 grams (1962.2g)

Amount per serving	% Daily Value*
Calories	2282

Total Fat 160.00g	205%
Saturated Fat 85.80g	429%
Polyunsaturated Fat 3.70g
Cholesterol 724mg	241%
Sodium 8205mg	357%
Total Carbohydrate 132.20g	48%
Dietary Fiber 13.60g	49%
Total Sugars 75.60g
Protein 102.60g	205%

Vitamin D 136IU	678%
Calcium 2443mg	188%
Iron 10mg	53%
Potassium 3057mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 17.2%

Carbs: 22.2%