Home Food Easy Squash Casserole – Spend With Pennies

Easy Squash Casserole – Spend With Pennies

Easy Squash Casserole – Spend With Pennies

Squash Casserole is literally summer on a plate.

This easy side dish has both zucchini and yellow summer squash topped with a crispy breadcrumb layer.

Quick to whip up and perfect for any meal, this dish will have everyone asking for seconds.

a spoon serving squash casserole

Ingredients in a Squash Casserole

While some recipes contain additives and fillers like eggs and bread crumbs, this squash casserole recipe focusses on the squash itself.

  • Onion: Onion adds flavor to this dish; stir in a little bit of garlic if you’d like.
  • Squash: Fresh yellow squash and zucchini are the stars here. Choose ones that are firm and bright in color for the best taste and texture.
  • Topping: butter, seasoned bread crumbs, and cheddar cheese add a perfect crisp topping to this recipe. Swap the bread crumbs for Panko breadcrumbs or crushed Ritz crackers or saltines to make a buttery cracker topping. Other cheeses such as Gruyere or Monterey jack can be used in this recipe.
  • Optional Add-Ins: red or green bell peppers, cheeses, garlic, tomatoes
slice yellow summer squash and zucchini on a wood cutting board

Make It Your Way

This yellow & zucchini squash casserole can be made to your preference as far as texture.

For a softer casserole, slice the zucchini a bit thinner, and when sauteeing in the frying pan, cook it a little bit longer so it’s tender-crisp but a bit on the softer side.

For tender-crisp squash, keep the zucchini at 1/4″ thickness. Be sure you don’t overcook it.

How to Make Squash Casserole

  1. Preparation: Slice up the onion and squash per the recipe below.
  2. Cook: Sauté the onion in butter and olive oil until tender, then add the squash and seasonings.
  3. Assemble: Place the cooked squash and onions into a greased casserole dish and top it with a mixture of breadcrumbs, melted butter, and cheese.
  4. Bake: Pop the casserole in the oven until the squash is tender and the topping is golden, usually around 35-40 minutes. Enjoy hot!
  • Place squash and onions upright (standing on the edge) in a casserole dish. Just tucke the onions into the squash mixture.

Buttered bread crumbs cook quickly, so keep an eye on the casserole. If the crumbs are browned before the casserole is finished cooking, cover loosely with foil.

squash casserole in a white baking dish with bread crumbs

Can It Be Reheated?

Zucchini squash casserole tastes best when served fresh from the oven but of course it can be reheated.

Store leftover squash casserole tightly covered in the refrigerator for up to four days. The breadcrumbs won’t be as crisp but the squash itself will still taste delicious!

To reheat bake until hot (or you can reheat in the microwave). Then turn on the broiler element and put the heated casserole below the broiler for a few minutes of cooking to re-crisp the bread crumbs. Better yet, make a fresh batch of crumbs and top the leftovers with these.

Serving Suggestions

Zucchini squash casserole pairs well with just about any meaty main dish. Serve it with roasted or grilled chicken, barbecued ribs or hamburgers. It also goes great with Salisbury steak or pork chops with mushroom gravy.

Summer Veggie Sides

Easy Squash Casserole in a white dish with a serving spoon
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Easy Squash Casserole

Slices of tender zucchini and yellow squash meld with a crunchy breadcrumb topping for a dish so satisfying and filling that you can even serve it as an entrée.

Prep Time 20 minutes

Cook Time 30 minutes

2 QT Baking Dish with white background
  • Preheat the oven to 350°F.

  • Slice squash/zucchini into ¼-inch slices.

  • In a large skillet over medium heat, cook the onion in butter and oil until tender. Incrase the heat to medium-high and add the squash, Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes or just until tender crisp.

  • In a greased 2 qt casserole dish, arrange the squash and onions so the squash is standing on its side.

  • Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.

  • Bake 35-40 minutes or until squash is tender.

If crumbs start to brown too much, loosely tent with foil.
    • For crisper squash cut it thicker, for softer squash, cut it thinner.
    • To keep the squash from releasing excess liquid, sauté in olive oil until slightly softened.

Calories: 157 | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 431mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12257IU | Vitamin C: 25mg | Calcium: 129mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish
Cuisine American
taking a scoop of easy squash casserole from a white casserole dish