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Yellow Squash and Zucchini Casserole

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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 large 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
 

  • Slice the squash and zucchini evenly. Toss with olive oil, salt, pepper, and onion. Optionally, sauté or air fry for 5–8 minutes to reduce moisture.
  • In a bowl, mix sour cream, shredded cheese, eggs, garlic powder, thyme, and paprika until smooth.
  • Fold in the prepared vegetables until evenly coated.
  • Combine Panko, Parmesan, and melted butter in a small bowl.
  • Grease a 9×9-inch baking dish. Pour in the vegetable mixture and sprinkle the breadcrumb topping evenly.
  • Bake at 350°F (175°C) for 25–30 minutes, until golden and bubbling.
  • Let the casserole rest for 5 minutes before serving.

Notes

Slice vegetables evenly for uniform cooking.
Pre-cook squash and zucchini to prevent a watery casserole.
Mix cheddar and Monterey Jack for extra flavor.
Let the casserole rest before slicing to hold its shape.