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.
FAQ
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
- Roasted Cauliflower Steaks (4 Ingredients) – Pretty veggies “steaks”
Recipe
Ingredients
- 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
Instructions
- 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!
My vegetables were still crunchy and the sauce was very runny. It tasted okay, but looked bad. Maybe it needs to be cooked longer. I did 35 minutes but I feel like it could have used another 15-20 mins. I probably won't make it again unless the recipe is updated. Something is obviously not right with this one since other people experienced the same results as I did.
Hi Angie, Sorry it didnt come out perfect for you. You can always cook it longer or boil for a few minutes at the end. Depending on the oven, sometimes the cook time needs to be adjusted. Thank you for sharing this feedback.
I made this recipe for Thanksgiving dinner and it did not turn out Right. The recipe did not tell what kind of parmesan cheese so I'm assuming I got the wrong kind which was shredded it did not mix up well And the cream sauce was just as runny after I cooked it as it was before period Also the squash and zucchini were not done, I was expecting them to be soft but they were real crunchy and I cooked them longer than 30 minutes. I even recouped them 20 more minutes the day after And they still were not completely done so I don't know what I did wrong.
Hi Vicki, I am so sorry to hear the recipe didn't turn out for you. I do state in the recipe that I recommend that you buy a block of Parmesan and grate it so that it's fresh. Grated parmesan is the best for this particular dish. I also recommend that you bake the casserole uncovered to get the best results. I hope you give this recipe another go in the future. I think you almost got it! Thanks for reaching out. Happy holidays!
Can you top with breadcrumbs too for extra crunch? How would you suggest doing this?
Hi Ali- I suppose you could! You can use panko breadcrumbs, mix them with some melted butter and then top the casserole before baking. Enjoy!
I didn't have heavy cream on hand, so I used ricotta cheese instead and it worked great!
Hi Kim- I'm glad you found a substitute that worked, thanks for the feedback!
Can this be made with something other than heavy cream?
Hey Ashleigh- I haven't tried using anything other than heavy cream. You could possibly use half & half but the final consistency may be a bit thinner. Enjoy!
Tastes great, looks terrible. Not sure what I did wrong. Gonna have to tweak it before I make it again.
Hey Sarah, at least it tasted good! Thanks for sharing your feedback.
My casserole did not turn out as beautiful as yours but it sure was delicious. Thanks for the great recipe,
Glad you enjoyed the recipe!
So creamy and delicious. I love making this with fresh veggies from my garden.
Yes!! Perfect for this time of year!
Great dish - everyone just loved it! Adding it to my favorites!
Melissa, I am so happy to hear that, thank you for your feedback!