I really look forward to zucchini season every year—it’s one of those vegetables I always end up with too much of. This baked zucchini and squash casserole is my favorite way to turn that glut of fresh produce into something truly comforting. It’s cheesy, creamy, and perfect as a side for roast chicken, pork, or even a simple grilled steak.
If you’re like me and find yourself bringing home armloads of zucchini from the market or garden, this dish is an easy way to make sure none of it goes to waste.
Why I Love Making This Zucchini Casserole
This dish hits that sweet spot of being both simple and satisfying. The sauce is rich and garlicky with a good salty bite from the parmesan, and the baked zucchini and squash hold their shape without turning to mush.
Honestly, this is the kind of recipe I pull out when I want to show that vegetables can be the best part of dinner. I’ve served it alongside roast beef on special occasions, but more often it’s the weeknight star next to baked chicken or pork chops. It’s also a sneaky way to convince the family to eat more vegetables without complaint!
Ingredients You’ll Need
Here’s what you’ll want to have on hand:
- Zucchini – Sliced into thin rounds. I usually use medium ones so the slices aren’t too big.
- Yellow Squash – For color and sweetness. Thin discs match the zucchini nicely.
- Butter – Adds richness to the sauce.
- Flour – Helps thicken things up.
- Heavy Cream – For that decadent, silky sauce. You can swap for whole milk if you want something lighter, but I really like the creaminess the heavy cream gives.
- Garlic – Freshly minced is best.
- Parmesan Cheese – Grated or shredded, it melts beautifully and seasons the sauce with that salty, nutty flavor.
A little pinch of red pepper flakes doesn’t hurt if you want a bit of heat.
Ingredient Tip: If you’ve got garden zucchini that’s huge, just scoop out some of the watery seeds before slicing so the casserole doesn’t get soggy.
How I Make This Comforting Bake
Pre-Cook the Veg
Start by slicing the zucchini and squash into thin rounds. I try to keep them about the same thickness so they cook evenly. Then I boil them in salted water for about 10 minutes. You want them just tender but not mushy.
When they’re done, I drain them well and lay them out on paper towels. This step is essential—it pulls out extra moisture so the casserole doesn’t turn into soup in the oven. I’ve learned that the hard way before!
Make That Silky Garlic-Parmesan Sauce
In a pan over medium heat, melt the butter and whisk in the flour to make a smooth paste. Then slowly pour in the heavy cream while whisking so it stays lump-free.
Once it starts to thicken, stir in the garlic and parmesan. I like to taste at this point and adjust with salt, black pepper, and a pinch of red pepper flakes if I want it spicy.
This sauce smells incredible—rich, cheesy, and garlicky. Sometimes I sneak a spoonful before it hits the casserole dish.
Bake Until Bubbly and Golden
Lightly grease a baking dish. I sometimes arrange the zucchini and squash in alternating layers if I want it to look pretty, but on busy nights I just toss them all in together.
Pour that warm, cheesy sauce all over the top. Make sure it seeps into the layers. Then bake it for about 15–20 minutes, until it’s hot and bubbling at the center.
If I’m feeling fancy, I’ll sprinkle a little extra parmesan on top before baking for a nice golden crust.
Can You Make This Ahead or Freeze It?
Absolutely. I do this often when I’m prepping for holiday dinners or busy weeknights.
- Fridge: Assemble the casserole, cover tightly, and keep it in the fridge for up to 3 days before baking.
- Freezer: Wrap it well (I use foil and then a freezer bag or airtight container) and freeze for up to 3 months.
When I’m ready to bake, I just thaw it in the fridge overnight. It bakes up just like fresh.
Personal Tip: I have a couple of sturdy ceramic baking dishes with lids that I use for this. They go straight from freezer to oven (after thawing), making it super convenient.
How I Prevent a Watery Casserole
Zucchini and squash love to release water as they cook, which can turn casseroles into a sloppy mess.
That’s why I always pre-cook them in salted water—it draws out moisture. Draining and patting them dry on paper towels is a step I never skip anymore.
This helps the sauce stay thick and creamy instead of getting watered down in the oven. It’s a small step with a big payoff.
What Goes Well With This Dish
This casserole really is a chameleon of side dishes. It works with so many mains.
Some of my favorite pairings:
- A classic meatloaf—can’t beat that old-school combo.
- Crispy breaded pork cutlets or schnitzel.
- Garlic-herb roasted pork tenderloin.
- Slow-cooked ham for special occasions.
- Grilled or baked Italian-style chicken.
Honestly, I even eat leftovers straight from the fridge the next day. Cold or reheated—it’s just that good.
Baked Zucchini Squash Casserole
There’s something truly comforting about a creamy vegetable casserole fresh out of the oven. This one highlights the best of summer squash—tender zucchini and golden yellow squash—bathed in a luscious garlic-Parmesan sauce.
Ingredients
- 1½ cups heavy cream
- 2 tablespoons butter
- 2 pounds yellow squash, sliced into ½-inch rounds
- 2 pounds zucchini, sliced into ½-inch rounds
- 2 teaspoons garlic, minced
- ½ cup Parmesan cheese, grated
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- A pinch of red pepper flakes
Instructions
- Get things started by preheating your oven to 400°F. Lightly grease a 3-quart baking dish and set it aside.
- Blanch the squash: Bring a large pot of salted water to a boil. Add the zucchini and yellow squash, and let them cook for about 10 minutes, or until fork-tender. Drain well and gently layer them in the prepared baking dish.
- Make the sauce: In a separate skillet, melt the butter over medium heat. Sprinkle in the flour and whisk for about a minute to form a roux. Slowly pour in the heavy cream while whisking constantly, letting the mixture thicken to a smooth consistency.
- Add the flavor: Stir in the minced garlic and grated Parmesan. Season with salt, pepper, and a touch of red pepper flakes for a subtle kick.
- Assemble and bake: Pour the creamy sauce evenly over the squash. Slide the dish into the oven and bake for 15–20 minutes, or until the top is bubbly and golden around the edges.
- Serve warm as a standout side to grilled meats or roasted chicken—or just enjoy it on its own with a crusty piece of bread.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 251Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 63mgSodium 218mgCarbohydrates 12gFiber 3gSugar 6gProtein 6g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get
Can I use other cheeses?
Sure! I’ve used cheddar, mozzarella, and even gruyere for a change. Parmesan just gives it that classic Italian vibe.
Can I skip boiling the veg?
I wouldn’t recommend it. It really helps get rid of excess water so your casserole isn’t soupy.
Can I make it lighter?
Swap heavy cream for whole milk. The sauce will be a bit thinner but still tasty.
If you’re overrun with summer zucchini and squash, give this recipe a try. It’s the perfect way to turn those humble veggies into something everyone will want seconds of.
Try other zucchini recipes:
