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?
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.
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.
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.
Cheesy Zucchini Squash CasseroleTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9 x 11" baking dish
- 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
- 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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