Squash and Zucchini Casserole – A Couple Cooks

This squash and zucchini casserole is a comfortable aspect dish starring tender squash in a light-weight Parmesan sauce with a golden, crunchy breadcrumb topping.

After I’ve received a great deal of squash and zucchini available in peak summer time, right here’s one among my favourite issues to do with them: make this squash and zucchini casserole! It’s a comfortable casserole that’s not too wealthy and heavy, and each time I make it, I can’t cease shoveling in bites.

This one is filled with taste, with a light-weight Parmesan sauce that covers the tender squash topped with crunchy breadcrumbs. It’s such a simple and distinctive summer time aspect dish!

Elements You’ll Want

This squash and zucchini casserole has a brief ingredient checklist! There’s just one particular components with some notes. Right here’s what you’ll want:

Summer season squash and zucchini: Weigh out the quantity so that you simply use the correct amount for the seasoning. Medium zucchini and squash can range in weight tremendously.
Spices: Garlic powder, onion powder, dried oregano, and kosher salt mix for giant taste (no chopping an onion required!).
Olive oil or butter: Both works; butter provides richness, olive oil retains it lighter.
Parmesan cheese: This aged cheese flavors each the sauce and the topping.
2% milk and flour: These make the sunshine, creamy sauce.
Seasoned Italian panko: That is the bread crumb combination that incorporates seasonings and salt! You need to be accessible to search out it at your native grocery. If not, see the notes under.

Need extra of this duo? Strive Roasted Zucchini and Squash or Grilled Zucchini and Squash.

The Italian Panko Trick (and a Substitute)

This casserole is made utilizing Italian panko or breadcrumbs, which have seasonings and salt added. This makes it simple to sprinkle onto the highest of a casserole as a result of it’s received a lot of taste and seasoning already. Italian breadcrumbs and panko are simple to search out at most grocery shops. If you happen to can’t discover it, right here’s a substitute:

Use common panko or make home made breadcrumbs.
To 1 cup of the plain panko or breadcrumbs, add: ¼ teaspoon dried basil, ¼ teaspoon dried oregano, &frac18; teaspoon garlic powder and &frac18; teaspoon dried thyme, and &frac18; teaspoon kosher salt.
Use ½ cup within the recipe under and save the remaining for future recipes.

Strive home made Italian breadcrumbs should you can’t discover storebought

Learn how to Make Squash and Zucchini Casserole

The fundamental steps for making this squash and zucchini casserole! There are just a few method issues to know, so assessment this primary earlier than going to the recipe under:

Slice and season the squash and zucchini. Three kilos would possibly seem to be plenty of squash and zucchini at first, however it condenses right into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
Cook dinner the squash and zucchini: You’ll want your largest skillet for this one! The simplest technique to cook dinner all of it is by overlaying it for a couple of minutes at a time. A variety of moisture will likely be launched. Cook dinner solely till crisp tender: it takes about 6 minutes.
Add the sauce: To the identical pan, you’ll add milk, flour whisked into a little bit milk (as a thickener), and Parmesan cheese. Let that cook dinner for two minutes: it should thicken a little bit, however not a lot.
High with breadcrumbs and bake! Lastly, you’ll switch all the things to a small baking dish, prime with breadcrumbs, and bake for 10 minutes.

Learn how to Preserve Squash Casserole From Getting Watery

Watery casserole is the most important criticism with this fashion of aspect dish, since zucchini and squash include a lot water. Listed here are the keys to retaining it set:

Pre-cook the zucchini and squash. Sautéing first removes a lot of the moisture from these veggies. Make sure that to cook dinner solely to crisp tender.
Bake sizzling and quick. This enables the veggies to be tender with out overcooking them.
Relaxation for 10 minutes after baking to let the sauce within the pan thicken. When the casserole is simply baked, the sauce is pretty watery. Because it cools, the sauce will thicken. Additionally, the squash and zucchini are highly regarded as soon as they arrive out of the oven. The remaining time helps them come to heat and helps to set the feel.

Variation: gluten free casserole

Do you eat gluten-free? Listed here are just a few choices for making this a gluten free squash and zucchini casserole:

Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are simply accessible on-line nowadays. It’s also possible to typically discover them at your native grocery. (If all yow will discover is obvious, not Italian, see the part above about the way to season your individual.)
Flour: You should utilize gluten-free flour or cornstarch rather than the flour.

Methods to Serve Squash and Zucchini Casserole

This squash and zucchini casserole is simple to make! For us it’s extra of a aspect dish for entertaining or a particular meal, however you can additionally serve it on a weeknight should you’re an organized cook dinner. Listed here are just a few methods to serve it:

Storage and Make-Forward Suggestions

You may refrigerate leftovers as much as 3 days in a lined container. Reheat in a 350°F oven till warmed by. I might not suggest freezing leftovers, as a result of they grow to be watery when thawed.

To make this casserole forward, prep this by the sauce step and refrigerate within the baking dish, then add the breadcrumb topping simply earlier than baking so it stays crunchy. Add just a few further minutes of bake time if wanted because you’re baking from chilly.

Dietary Notes

This squash and zucchini casserole is vegetarian. For gluten free, use gluten free Italian breadcrumbs or panko for the panko, and cornstarch as an alternative of flour.