This cheesy zucchini and squash casserole is baked to bubbly perfection and full of vibrant colors. Move over boring side dishes!
Cheesy zucchini and squash casserole is one of my favorite ways to use an overabundance of summer squash. I love the fact that it looks so fancy and elaborate, but it’s so simple to assemble. I know you’re going to love it!
Similar to a French ratatouille, you’re going to assemble rings of zucchini and squash in a pretty spiral in a baking dish. Next, you’ll pour a simple sauce of cream and cheese over the rings and pop the casserole in the oven until it turns golden brown and bubbly. It seriously couldn’t get easier…
How to Make Cheesy Zucchini and Squash Casserole
Making this tasty veggie casserole only requires a few simple steps. Below, find a quick overview of the recipe before you get to cooking.
- Prep the Veggies: Wash the veggies and slice them into rings.
- Assemble the Veggies: In a shallow baking dish (preferably circular), assemble the rings in a spiral.
- Make the Cheesy Cream: In a mixing bowl, whisk together the cream, garlic salt, and parmesan cheese. Pour it directly over the veggies, distributing it as evenly as possible (it will spread as it bakes, so no need to be perfect).
- Top with Cheese & Bake: Sprinkle a generous amount of shredded mozzarella on top. Bake at 350°F for 30 minutes. Serve warm and bubbly!
Tips for the Best Cheesy Zucchini and Squash Casserole
Below, find a collection of tips and tricks to help you make the best veggie casserole.
- Slice the veggies into similar-size rings. The veggie rings don’t have to be perfect, but the closer in size they are the more even the casserole will bake.
- Assemble the veggies in a spiral. Assembling the zucchini and squash in a spiral (think: ratatouille) allows the cheesy sauce to distribute better throughout the casserole. It also makes for such a pretty presentation!
- Use freshly grated parmesan. Instead of buying pre-shredded parmesan, buy a block and shred it yourself. Block parmesan tends to retain more oils and nutty flavor than drier, pre-shredded varieties.
- Bake the casserole uncovered. To get that signature bubbly top, bake the casserole uncovered for the full 30 minutes.
Serving Cheesy Zucchini and Squash Casserole
Cheese zucchini squash casserole can be served as a unique side dish to almost any protein. It goes especially well with air fryer chicken thighs, leg of lamb, or grilled ribeye steaks. You could also serve it as a vegetarian entree for Meatless Monday alongside a tangy homemade caesar salad.
Storing Cheesy Zucchini and Squash Casserole
- Refrigerating: Store leftover zucchini and squash casserole in the refrigerator covered tightly with foil or plastic wrap. It should keep for up to three days.
- Freezing: Not recommended. The cream-based sauce doesn’t thaw very well after being frozen.
Reheating Tip: Reheat the casserole by popping a portion in the microwave for a minute or so.
Can yellow squash be substituted for zucchini?
Generally, yellow squash and zucchini can be used interchangeably in most recipes and substituted for one another.
Do I need to peel zucchini and squash before cooking them?
You do not need to peel zucchini and squash before cooking them. The skin will soften in the oven and is full of nutrients and fiber!
What should I do with an overabundance of zucchini and squash?
If you have an overabundance of zucchini and squash on your hands, make a casserole! This recipe is a great way to use a bunch of veggies at once. You could also freeze them for later use (directions below) in stir fry.
What is the best way to freeze zucchini and squash?
To freeze raw zucchini and squash, slice them into 1/2-inch rings. Then, place the pieces in a single layer on a parchment paper lined baking sheet. Pop in the freezer until firm. Once completely frozen, transfer the veggie rings to a freezer-safe plastic storage bag. The veggies should stay fresh for 3-4 months.
Can I store raw zucchini and squash on the counter?
Yes, you can store raw zucchini and squash on the counter. However, it’s best to store them in the refrigerator to increase their shelf life.
More Tasty Veggie Side Dishes
- Stuffed Zucchini Boats Recipe (Italian Flare) – Low-carb stuffed zucchini boats
- Savory Zucchini Casserole Bake – Beautiful veggie cake
- Air Fryer Brussels Sprouts with Bacon – Classic brussels and bacon
- Grilled Zucchini and Squash – A nearly effortless, grilled side dish
- Roasted Cauliflower Steaks (4 Ingredients) – Pretty veggies “steaks”
- 3 medium zucchini
- 3 medium yellow squash
- 1 1/2 cups heavy cream
- 1/2 cup parmesan cheese
- 1 tsp garlic parsley salt
- 2 cups mozzarella cheese
- Wash the zucchini and squash. Slice them into 1/2-inch thick rings.
- Assemble the rings within a shallow, circular baking dish (see photo).
- In a separate bowl, whisk together the heavy cream, garlic salt, and parmesan cheese. Pour the mixture over the veggies.
- Sprinkle mozzarella cheese on top.
- Bake at 350°F for 30 minutes. Serve right out of the oven and enjoy!