Air Fryer Squash and Zucchini Casserole
Ingredients
- Vegetables
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- 1 small onion thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Casserole Base
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 eggs lightly beaten
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon paprika
- Topping
- ½ cup Panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon melted butter
Instructions
- Toss the squash, zucchini, and onion with olive oil, salt, and pepper. Air fry at 375°F (190°C) for 8–10 minutes to soften slightly.
- Mix sour cream, shredded cheese, eggs, garlic powder, thyme, and paprika until smooth.
- Fold in the pre-cooked squash and zucchini mixture until evenly coated.
- Combine Panko, Parmesan, and melted butter in a small bowl.
- Grease a heat-safe baking dish that fits in your air fryer. Pour in the veggie mixture and sprinkle the breadcrumb topping evenly over it.
- Air fry at 350°F (175°C) for 12–15 minutes, or until bubbling and golden on top.
- Let the casserole rest for 5 minutes before serving.
Notes
Slice vegetables evenly for uniform cooking.
Pre-air-frying reduces excess moisture.
Mix cheeses for extra richness or add a pinch of red pepper flakes for heat.
Use a shallow dish for a crispier top layer.