Cheesy Zucchini and Squash Casserole

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This Cheesy Zucchini and Squash Casserole is loaded with sliced zucchini, squash, corn and cheese! Topped with buttery crackers and perfect for all holidays and potlucks!

PIN this Easy Zucchini and Squash Casserole to try later!

If you’re looking for a super easy and hearty side dish to make this holiday, this easy Zucchini and Squash Casserole is it! Everyone loves a good casserole during the holidays and this will be one of those! Made with a bountiful amount of vegetables and baked in a creamy cheese mixture. Topped with buttery breadcrumbs to make this ultra comforting and perfect.

This side dish casserole will be sure to make everyone at your dinner table happy, guaranteed! 

RECIPE VARIATIONS

You can alter this recipe in several different ways.

1) You can add white cheddar cheese, mild/sharp cheddar cheese, gruyere cheese, or Colby instead of Monterey Jack. You can also use a combination of different cheeses as well! 

2) You can use all zucchini or all squash if you prefer one over the other. 

It’s extremely important not skip this step below. Cooking the zucchini and squash before makes this recipe perfectly tender and absorbs all of the other flavors while baking. Otherwise the zucchini and squash would be hard and not bake properly with the other ingredients. 

Holidays are here and that means it’s time to make all of your favorite recipes. This Zucchini and Squash Casserole is vegetarian and can be made up to 2 days before so you don’t have to make it the day of a busy holiday.

The buttery bread crumbs are both baked inside the mixture and topped on top which gives this bake an extra luscious and rich flavor. It will make this recipe taste like it’s been baking all day!

If you are looking for a way to use up zucchini or squash that you have laying around, this recipe is perfect for just that. Some other recipes to make with zucchini are these Zucchini Corn Fritters, Zucchini Cheddar Waffles, Baked Turkey Zucchini Meatballs andZucchini Cheese Bread. 

INGREDIENTS

• Zucchini
• Squash
• Butter
• Yellow onion
• Garlic
• Corn
• Monterey Jack cheese
• Cream cheese
• Plain Greek yogurt or mayonnaise 
• Eggs
• Salt + pepper
• Ritz Crackers
• Parmesan Cheese

HOW TO MAKE ZUCCHINI AND SQUASH CASSEROLE

1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
3. To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
4. In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
5. Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.

LEFTOVERS

Store leftovers in an airtight container or cover baking dish tightly with plastic wrap. This will stay fresh for up to 5 days in the refrigerator. This casserole make the best leftovers because all you do is reheat in the microwave or oven and all of the mixture becomes creamy and cheesy again just as it was when it first came out of the oven!

MAKE-AHEAD

You can make this casserole in advance by refrigerating up to 2 days before servings or freezing this unbaked. To bake this after freezing, make sure to thaw out this casserole completely and bake as noted in the directions. 

OTHER HOLIDAY SIDE DISH RECIPES:

• Crispy Sweet Potato Fries
• Sweet and Moist Cornbread
• Loaded Cheesy Cauliflower Bake
• Roasted Garlic Parmesan Brussels Sprouts
• Cauliflower Mac and Cheese
• Parmesan Baked Squash
• Potato Gratin Recipe
• Garlic Parmesan Smashed Potatoes
• Broccoli Cheddar Twice Baked Potatoes
• Herb Roasted Sweet Potatoes
• Olive and Herb Focaccia

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Zucchini and Squash Casserole

This Cheesy Zucchini and Squash Casserole is loaded with sliced zucchini, squash, corn and cheese! Perfect for all holidays and potlucks!

4.93 from 13 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: casserole, side dish, thanksgiving recipe, zucchini and squash casserole

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Author: Kathryn Donangelo

Ingredients

• ▢ 2 Zucchini; cut in half and thinly sliced
• ▢ 2 Yellow squash, cut in half and thinly sliced
• ▢ 1/4 cup butter; divided
• ▢ 1 small yellow onion; diced
• ▢ 2 cloves garlic; minced
• ▢ 1 15 oz. can corn; drained
• ▢ 1 1/2 cup Monterey Jack cheese; shredded
• ▢ 1/4 cup cream cheese; softened
• ▢ 1/2 cup nonfat plain Greek yogurt or mayonnaise
• ▢ 2 whole eggs; lightly beaten
• ▢ 1/4 cup milk
• ▢ 1 tsp. salt
• ▢ 1 tsp. black pepper
• ▢ 1 cup parmesan cheese; divided

To make butter breadcrumbs:

• ▢ 15 Ritz crackers
• ▢ 2 Tbsp. melted butter

Instructions

• Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
• To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
• In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
• Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.

Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

1. Store leftovers in an airtight container or cover baking dish tightly with plastic wrap for up to 5 days in the refrigerator. Reheat in the microwave or oven and all of the mixture becomes creamy and cheesy again just as it was when it first came out of the oven!
2. You can make this casserole in advance by refrigerating up to 2 days before servings or freezing this unbaked. To bake this after freezing, make sure to thaw out this casserole completely and bake as noted in the directions.