Summer Squash Casserole

Celebrate the flavors of the season with this creamy and comforting Summer Squash Casserole! Featuring tender yellow squash and zucchini slices bathed in a rich, cheesy sauce made with sharp cheddar and Parmesan, this dish is topped with golden, buttery panko breadcrumbs for the perfect crunch. A touch of garlic and sautéed onion elevates the flavor profile, while fresh parsley adds a vibrant finish. Ideal as a standout side dish or a light vegetarian main, this casserole is easy to prepare and bakes to bubbly perfection in just 30 minutes. Whether you're hosting a summer gathering or looking for a weeknight dinner idea, this recipe is the ultimate way to highlight fresh squash at its best.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium yellow squash
• 2 medium zucchini
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 2 cloves (minced) garlic
• 3 tablespoons all-purpose flour
• 1.5 cups milk
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cups shredded Parmesan cheese
• 0.5 teaspoons black pepper
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons (chopped) fresh parsley
• 0 cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Slice the yellow squash and zucchini into 1/4-inch thick rounds. Place them in a colander, sprinkle with the salt, and toss to coat. Let them sit for 20 minutes to draw out excess moisture. Afterward, pat the slices dry with paper towels.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste, then gradually whisk in the milk. Continue whisking until the mixture thickens, about 2-3 minutes.

Step 5

Remove the skillet from heat and stir in the cheddar cheese, Parmesan cheese, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.

Step 6

Combine the squash and zucchini slices with the cheese sauce, gently tossing to coat. Transfer the mixture to the prepared baking dish, spreading it out evenly.

Step 7

In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and olive oil. Sprinkle this mixture over the top of the casserole.

Step 8

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

Step 9

Garnish with chopped parsley before serving. Allow to cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1541.8g)

Amount per serving	% Daily Value*
Calories	1622.2

Total Fat 124.7g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 378.5mg	0%
Sodium 1940.4mg	0%
Total Carbohydrate 65.2g	0%
Dietary Fiber 9.9g	0%
Total Sugars 45.6g
Protein 80.2g	0%

Vitamin D 161.0IU	0%
Calcium 2311.2mg	0%
Iron 3.7mg	0%
Potassium 2520.0mg	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: 65.9%

Protein: 18.8%

Carbs: 15.3%