Savory Zucchini & Yellow Squash Delight Casserole
Transform your surplus zucchini and yellow squash into a comforting, savory casserole that can win over even the pickiest eaters. This hearty dish combines sautéed vegetables with a creamy, cheesy filling and a crunchy cracker topping, creating a delightful medley of flavors and textures. Perfect for potlucks, family gatherings, or as a delicious side dish for any meal, this casserole is sure to be a crowd-pleaser and a fantastic way to utilize those garden-fresh veggies.
9-12 servings
Servings
219
Calories
14
Ingredients
Ingredients
yellow squash
5 cups (cut in half, scooped of pulp, and diced into 1-inch cubes)
zucchini
5 cups (cut in half, scooped of pulp, and diced into 1-inch cubes)
kosher salt
to taste
black pepper
to taste
olive oil
1/4 cup
onions
2 large (cut in half and sliced)
bell peppers
3 (seeded and diced into 1-inch squares)
garlic cloves
4 (minced)
butter
8 tablespoons
crushed red pepper flakes
2 teaspoons (to taste)
sour cream
1 1/2 cups
shredded cheddar cheese
2 cups
grated parmesan cheese
1 cup
crushed butter flavored crackers
2-3 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
In batches, heat a drizzle of olive oil in a large skillet over medium heat. Season the yellow squash and zucchini with kosher salt and black pepper. Add to the skillet and cover to allow the vegetables to release liquid. Cook for 15-20 minutes, stirring occasionally, until softened and slightly browned.
3
Once cooked, place the squash and zucchini in a colander in the sink. Allow them to drain for 10-15 minutes while you prepare the other ingredients.
4
In the same skillet, melt the butter over medium heat. Add the sliced onions, minced garlic, and diced bell peppers. Sauté for about 5 minutes, or until the vegetables are tender and fragrant, seasoning with additional salt and pepper to taste.
5
Remove the skillet from heat and immediately stir in the crushed red pepper flakes, sour cream, shredded cheddar cheese, and grated parmesan cheese until well combined.
6
In a large mixing bowl, combine the drained squash and zucchini with the creamy onion and cheese mixture. Stir gently until everything is evenly coated.
7
Transfer the mixture into a greased 9x13-inch casserole dish. Evenly sprinkle the crushed butter-flavored crackers on top for added crunch.
8
Bake in the preheated oven for 30-40 minutes, or until bubbly and lightly golden on top. Remove from the oven and let cool for 5-10 minutes before serving to allow the casserole to set.
Nutrition Information
16g
Fat
14g
Carbs
8g
Protein
2g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Zucchini & Yellow Squash Delight Casserole?
It is a comforting, savory casserole that combines sautéed zucchini and yellow squash with a creamy, cheesy filling and a crunchy cracker topping.
How many servings does this recipe yield?
This recipe makes approximately 9-12 servings.
What are the main vegetables in this dish?
The main vegetables are 5 cups of yellow squash and 5 cups of zucchini.
How should the zucchini and yellow squash be prepared?
They should be cut in half, scooped of pulp, and diced into 1-inch cubes.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
Why do the vegetables need to be drained?
Draining the sautéed squash and zucchini for 10-15 minutes allows them to release excess liquid, preventing the casserole from becoming too watery.
What type of cheese is used in this casserole?
The recipe uses 2 cups of shredded cheddar cheese and 1 cup of grated parmesan cheese.
What provides the creamy texture in the filling?
1 1/2 cups of sour cream are stirred into the vegetable and cheese mixture to create a creamy base.
What kind of topping is used?
The casserole is topped with 2-3 cups of crushed butter-flavored crackers.
How long does the casserole need to bake?
Bake the casserole for 30-40 minutes until it is bubbly and the top is lightly golden.
How many calories are in one serving?
Each serving contains approximately 219 calories.
What is the fat content per serving?
There are 16 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 14 grams of carbohydrates.
How much protein does this casserole provide?
There are 8 grams of protein per serving.
Is there fiber in this recipe?
Yes, each serving provides 2 grams of fiber.
What size baking dish should be used?
A greased 9x13-inch casserole dish is recommended.
Can I adjust the spice level?
Yes, the 2 teaspoons of crushed red pepper flakes can be adjusted to your personal taste.
How many onions are needed?
The recipe calls for 2 large onions, cut in half and sliced.
What type of bell peppers are used?
The recipe requires 3 bell peppers, seeded and diced into 1-inch squares.
How much butter is used for sautéing the aromatic vegetables?
8 tablespoons of butter are used to sauté the onions, garlic, and bell peppers.
How much garlic is required?
You will need 4 minced garlic cloves.
What is the sugar content per serving?
There is 1 gram of sugar per serving.
How long should the casserole cool before serving?
Let the casserole cool for 5-10 minutes after baking to allow it to set.
What are some common occasions for this dish?
It is perfect for potlucks, family gatherings, or as a side dish for any meal.
Is this recipe suitable for picky eaters?
Yes, the cheesy filling and crunchy topping make it a great way to win over even picky eaters.
What type of oil is used to cook the squash?
The recipe uses 1/4 cup of olive oil for sautéing the squash and zucchini.
What are the tags associated with this recipe?
Tags include casserole, vegetable dish, zucchini, yellow squash, potluck, cheesy, comfort food, easy recipe, and family-friendly.
How many ingredients are in this recipe?
There are a total of 14 ingredients.
Can I use kosher salt?
Yes, the recipe specifically recommends kosher salt to taste.
What is the main texture profile of the dish?
The dish offers a medley of textures, ranging from soft sautéed vegetables and creamy cheese to a crunchy cracker topping.