Go Back
+ servings
Print Recipe
4.86 from 14 votes

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, side dish, thanksgiving recipe, zucchini and squash casserole
Servings: 8 servings

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.

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.