Bakinbaby's Zucchini Summer Casserole

Savor the flavors of summer with Bakinbaby's Zucchini Summer Casserole, a vibrant and comforting dish that's perfect as a main course or a side. This easy-to-make casserole showcases the seasonal goodness of tender zucchini and yellow squash, complemented by savory onions, garlic, and a creamy egg and sour cream base. Each bite bursts with cheesy richness from melted cheddar and Parmesan, while a golden panko breadcrumb topping adds an irresistible crunch. Ready in under an hour, this versatile recipe is ideal for weeknight dinners, potlucks, or backyard barbecues. Pair it with grilled chicken or fish for a wholesome meal that's as nourishing as it is delicious. Perfect for zucchini season, this casserole is a delightful way to showcase fresh produce and indulge in cozy summer comfort food!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups (sliced) zucchini
• 2 cups (sliced) yellow squash
• 1 cup (diced) onion
• 2 cloves (minced) garlic
• 2 tablespoons olive oil
• 2 eggs
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 0.5 cup parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons (melted) butter
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a 9x13-inch baking dish and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic, zucchini, and yellow squash to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender but not mushy. Remove from heat and let cool slightly.

Step 5

In a mixing bowl, whisk together the eggs, sour cream, salt, and black pepper.

Step 6

Stir the cooked zucchini mixture into the egg mixture, then gently fold in the shredded cheddar and parmesan cheese.

Step 7

Pour the mixture into the prepared baking dish, spreading it out evenly.

Step 8

In a small bowl, combine the panko breadcrumbs, melted butter, and dried parsley. Mix until the breadcrumbs are evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling at the edges.

Step 11

Allow the casserole to cool for 5 minutes before serving.

Step 12

Serve warm on its own or as a side to grilled meats for a perfect summer meal.

Nutrition Facts

Serving size	(1732.7g)

Amount per serving	% Daily Value*
Calories	2287.9

Total Fat 161.9g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 718.3mg	0%
Sodium 10670.7mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 13.1g	0%
Total Sugars 83.3g
Protein 84.5g	0%

Vitamin D 86.5IU	0%
Calcium 1860.9mg	0%
Iron 8.4mg	0%
Potassium 2528.6mg	0%

*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: 61.4%

Protein: 14.2%

Carbs: 24.4%