This Cheesy Zucchini Squash Casserole has all the classic ingredients of the old fashioned favorite. It’s the perfect summer time crave you’ll look forward to every year.
- What to Serve with Zucchini
- Can You Freeze This Casserole?
- Can You Make This Casserole Ahead of Time?
- Recipe
Ingredients
Summer Squash. I used one zucchini and two yellow squash. You can use all zucchini, all yellow squash, or any combination.
Cream of Mushroom Soup. I’ve tried this with Cream of Chicken as well. Either will work, but I prefer mushroom. In fact, I think I’m going to try adding mushrooms the next time I make it.
Monterey Jack Cheese. Monterey Jack melts so well that it’s perfect for this recipe. You can use Mozzarella, White Cheddar or any other cheese that’s your favorite.
Can You Grow Zucchini in Containers?
That’s the big question when it comes to growing plants for me. The land here is made up of a bunch of rock. If we grow anything, it’s usually in some sort of container.
Zucchini can easily be grown in a container. I prefer the bush type zucchini rather than the vining kind, just because it takes up less space and there seems to be less maintenance.
It takes about two months to go from seed to harvest. Find out How to Grow Zucchini in Containers at the Gardeners Path.
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What to Serve with Zucchini
This Cheesy Zucchini Squash Casserole already has a lot going for it. There are times when I like to eat it alone with a side salad. It works great for barbecue cookouts. It’s perfect with grilled chicken.
You may want to try this delicious Chipotle Chicken Avocado Stuffed Peppers. Have you ever tried a Venison Chorizo Burger? Now’s the time!
Give these Bacon Wrapped Chicken Strips a try too. Because…. well, bacon!
If you have more zucchini, be sure to try this Zucchini Pasta Sauce.
Can You Freeze This Casserole?
I don’t recommend that you freeze because the texture changes completely. You will no longer have nice bites of squash. Instead, it may turn out to be a lackluster mash.
You can refrigerate it in an airtight container for 3-4 days. The breadcrumb topping won’t be as crispy.
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Can You Make This Casserole Ahead of Time?
If you need to make the casserole ahead of time, make it up in the mixing bowl and store the covered mixing bowl in the refrigerator up to 1 day.
When you’re ready, proceed with putting it into a baking dish then top it with the breadcrumbs and butter. Bake as written.
Recipe
Cheesy Zucchini Squash Casserole
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 9 x 11" baking dish
Ingredients
- Cooking Spray
- 1 ½ pounds Zucchini, any mix of zucchini and yellow squash, chopped
- ½ large Onion, finely chopped
- 2 large Eggs
- 8 ounces Monterey Jack Cheese, shredded
- 10.5 ounces Cream of Mushroom Soup, condensed
- 1 cup Seasoned Bread Crumbs, DIVIDED
- 6 tablespoons Butter, cut into 6 individual pieces
Instructions
- Preheat oven to 350℉.
- Spray 9" x 13" baking dish. Set aside.
- In large mixing bowl, stir together ONE-HALF CUP breadcrumbs and all remaining ingredients except other half of breadcrumbs and butter.
- Spread squash mixture evenly in baking dish.
- Sprinkle remaining ONE-HALF CUP breadcrumbs evenly across top. Place individiual pieces of butter evenly on top of the breacrumbs.
- Bake in oven 40-45 minutes until squash is fork tender. Allow to cool slightly, about 10 minutes, before serving.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Brenda says
That sounds really good!
I’ve been gifted several yellow and zucchini squash so far this year. This would be a good recipe to take to church potluck!
Christian Guzman says
What a prize! Yes, I agree. This would be perfect for potluck. It’s delicious as a side but I sometimes eat enough for the entire meal becase I love it. Thank you for writing!
Danielle says
Made this for dinner tonight with some fresh yellow squash right out of the garden and let me just say this is by far the best! Omg was it delicious! Will definitely be making again.
Christian Guzman says
That’s great! I’m so glad you liked it. Thank you for writing!
Amie Baker says
Hi! Can you possibly substitute the condensed soup to maybe cream cheese?
Christian Guzman says
I’ve never tried cream cheese and it seems like it might make things less creamy. I would substitute with another condensed soup or with sour cream, ricotta cheese or cottage cheese. You may want to add some chicken bouillon for flavor when adding one of these other dairy products. I’ve never tried so these are just guesses based on some of my other casseroles. I hope that helps. Thank you for writing!
Lois says
Can you make this in a crockpot?
Christian Guzman says
I haven’t done this and I don’t use the crockpot often. So, these are just guesses. Be sure to spray the crockpot well with cooking spray or use butter/shortening around the entire vessel so there isn’t any sticking. The main difference will be that there won’t be a crispy breadcrumb topping. Thank you for writing!
Donna G. says
My niece brought this to a family reunion and it was delicious! I wanted seconds but it was already gone. I asked her to send me the recipe.
Christian Guzman says
Thanks so much for writing! I’m so glad you and your family enjoyed it 🙂
Lisa says
I changed things up a bit. I cut up my zuchini, I cut up a small onion, I diced a few mushrooms, and I had some fresh broccoli leftover in the fridge so I cut that small and threw in the casserole dish. It a separate bowl I mixed up a cup of ricotta, a cup of hellofagood onion dip, a quarter cup of Feta cheese. a quarter cup of parmesean cheese and spread that over the veggies. I then covered the cream sauce with a layer of mozzarella and covered it with foil. I baked this at 350 for 40 minutes.
Christian Guzman says
Great additions. Thank you for writing!