Cheesy Zucchini & Yellow Squash Casserole

A great way to use summer squash fresh from the garden.
Cheesy, full of squash, onion and garlic, and it feeds a lot of people as a side dish.
Use a combination of squash or just one kind. Even people who don’t care for squash love this casserole.

Cheesy Zucchini & Yellow Squash Casserole

Cheesy Zucchini & Yellow Squash Casserole


  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 c white onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 c shredded cheddar cheese
  • 1/4 c heavy cream
  • 1/4 c whole milk
  • 2 medium eggs


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
  3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
  4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

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