Enjoy a hearty and flavorful dish with this Squash and Zucchini Casserole recipe. This dish combines tender squash, zucchini, and a creamy sauce, topped with a golden breadcrumb and cheese crust. Perfect as a side dish or a vegetarian main course, this casserole is sure to impress your family and friends. Plus, it's easy to make and can be prepared in just 45 minutes. Try this recipe and elevate your next meal!
Ingredients
- 2 medium-sized yellow squash
- 2 medium-sized zucchini
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- Slice the yellow squash and zucchini into 1/4-inch thick rounds.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic to the skillet, sautéing until they become fragrant and translucent.
- Add the sliced squash and zucchini to the skillet and cook for about 5 minutes until they start to soften.
- Stir in the sour cream and shredded cheddar cheese, allowing them to melt and create a creamy sauce. Season with salt and pepper according to taste.
- Transfer the mixture to a greased 9x9-inch baking dish.
- In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture over the top of the casserole.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the squash is tender.
- Remove from the oven and let it cool for a few minutes before serving.
