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This Parmesan Squash Casserole recipe is the perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Yellow Squash and Zucchini Casserole
This Parmesan Squash Casserole is one of my favorite ways to use up our abundance of squash and zucchini in the garden. Beautiful green, yellow and red colors create a vibrant side dish that complements many main meals and my kids love all the cheese layered in this glorious casserole. Plus, it’s so easy to make! You don’t even need to layer everything in like in the picture. Most of the time I just throw all the ingredients in the baking dish since it all tastes the same and it takes less time. I only do the layered look when I am serving it to guests or taking it to a potluck.
Ingredients in Parmesan Squash Casserole
- yellow squash (summer squash)
- zucchini
- olive oil
- minced garlic
- fresh thyme leaves or dried thyme
- tomatoes
- large eggs
- sour cream
- crumbled feta – (if you don’t like feta you can sub for another cheese like cheddar cheese or mozzarella)
- grated parmesan cheese
- lemon juice
- salt and pepper
Other Ingredient Options
- oregano
- parsley
- basil
- onions (white or yellow onion)
- cream of mushroom soup
Health Benefits of Zucchini and Squash
Besides looking beautiful, zucchini and squash are high in water and fiber. They’re chock full of good things like riboflavin, folate, Vitamin C and potassium. The bottom line is, they’re super good for you! And since they have a mild flavor, you can spice them up a million different ways. You can keep the calorie count low by seasoning them up with salt and pepper and roasting them in the oven, grilling them outside or chopping them up and throwing them in salads. Of course, I like to follow the moderation in all things mantra, so my favorite way to enjoy these veggies is to layer them with cheese and bake. The possibilities are endless!
Add A Cracker Crumb Topping (Optional)
If you prefer your squash casserole to have a crispy buttery cracker topping, you can add some crumbled Ritz crackers or some seasoned bread crumbs over the top before baking. Simply mix about 1 cup of Ritz cracker crumbs (aka buttery round crackers) with ¼ cup grated parmesan cheese and 3 Tablespoons of melted butter. Mix until crumbly and then spread over the top of the squash mixture and bake.
What to Serve with Squash Casserole
This casserole recipe is a perfect side to so many meals. Here are a few of our favorite pairings:
- Instant Pot Pork Chops and Gravy
- Chicken Parmesan
- Easy Cheesy Manicotti
- Herb Crusted Salmon
- Parmesan Herb Baked Mahi Mahi
Rave Reviews for this Squash Casserole Recipe
We are so happy to know this recipe has become a family favorite for many of our readers. Please see the comments below. It really is a crowd-pleaser! It’s been fun to see how fabulous cooks have made substitutions to make it fit the likes and dislikes of the family. One cook said she omitted the tomatoes and replaced it with sausage and it was a hit! This is a recent review we were thrilled to receive:
“I am the Food Service Director at a Senior Living Community. We have a farm to table program and I was looking for something to use my squash, zucchini and tomatoes. I had a big Block Party event and I wanted to showcase our farm to table dishes. My cooks made this casserole and we ran out of it before we ran out of the Brisket! I must have had 10 people ask me for the recipe. I’m quite seriously thinking about this becoming our “signature” dish!
We’re making more tomorrow for the staff because it was such a hit. Thanks!” – Donna
Frequently Asked Questions
By tossing the squash in a little salt before sautéing, some of the moisture from the squash will naturally be removed. You can also remove the squash from the skillet after lightly sautéing and pat the squash dry with a paper towel.
As this recipe is made, this dish can be considered Keto-friendly. It is low carb with no added sugars. It is also gluten free!
We use yellow squash, crookneck or Summer varieties, and zucchini for this recipe.
Store leftover casserole in an airtight container in the refrigerator.
READ NEXT: Spaghetti Casserole
More Delicious Squash Recipes
Looking for more recipes to help you use up that extra garden squash and zucchini? Give these a try:
- How To Cook Yellow Squash – 4 Easy Ways
- Oven Roasted Vegetables
- How to Cook Spaghetti Squash – 4 Easy Methods
- Pasta Primavera with Chicken
How to Make Parmesan Squash Casserole
Parmesan Squash Casserole
Video
Ingredients
- 4 yellow squash and/or zucchini (about 8 cups sliced)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves or ½ tsp dried thyme
- salt to taste
- 2 tomatoes sliced
- 2 eggs
- 1/3 cup sour cream
- 1 cup crumbled feta not tightly packed
- 2 tablespoon grated parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper
Instructions
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste. Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread ½ of the egg mixture over the top. Repeat with remaining squash and egg mixture. Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Notes
Add A Cracker Crumb Topping (Optional)
- If you prefer your squash casserole to have a crispy topping, you can add some crumbled Ritz crackers or some seasoned bread crumbs over the top before baking.
- Simply mix about 1 cup of crumbled Ritz crackers (aka buttery round crackers) with ¼ cup grated parmesan cheese and 3 Tablespoons of melted butter.
- Mix until crumbly and then spread over the top and bake.
Looks amazing! If you were going to make ahead would you freeze before or after baking?
We haven’t made this ahead of time, so I’m not sure. I don’t know how freezing would change the texture of the veggies.
Made this tonight it was really good. Used greek yogurt in place of sour cream.
Yum! Great idea to use Greek Yogurt instead of sour cream!
I don’t like feta. Would using more Parmesan and mozzarella work?
Yes, that should probably be just fine! Let us know how it turns out for you!
I agree this recipe sounds amazing I really appreciate the nutrition content that you put in and the suggestions for the sides awesome idea 8ooo 5
I don’t eat eggs. What else could I substitute?
That’s a good question because the eggs kind of hold everything together. One source I found online says: Mix together one heaping Tablespoon of soy flour and 2 Tablespoons water per egg. Maybe that will help? Let me know if either of these suggestions work!
What size casserole dish do you typically use? Thank you
You can use a 9×13 baking dish or a 10×10 casserole dish
Don’t have sour cream I usually use Greek yogurt substitute….what’s your opinion with this dish?
You can definitely try it! I think it would work great
I was going to half the recipe but wanted to check. It says 4 squash and/or zucchini. Is that 2 of each or 4 of each? Thanks!
It is 2 of each or any combination, 1 and 3, 2 and 2 etc… so you will have 4 total
I was thinking of making this for Thanksgiving but don’t want to wait until the day of to prepare. Can this be made ahead of time and then popped in the oven to bake a day or so later?
We haven’t done it that way before but you might be ok. the only thing I would be worries about it the egg.. it might not be ok for the egg to sit in the fridge longer than a day. Let us know if you make it beforehand and how it turns out!
Glad you enjoyed it!
This is a tad laborish to prep but well worth it! I did sprinkle the top with Italian Bread Crumbs followed by more parm cheese before baking. Fun change up! Thanks.
When you say yellow squash what kind of squash do you mean?
You can use either banana squash or crookneck squash – they are both yellow and have similar textures and tastes. Thanks for asking!
Sounds great, but I don’t like feta, what could I substitue?
If feta is too strong you can use Cotija instead. You could also sprinkle on mozzarella on at the end
Like the recipe. Just don’t eat feta or blue cheese. What else can I sub for it? Tia
You can just leave it out if you would prefer — hope this helps!
Thank you for the recipe! We made this tonight. It was wonderful! Husband really liked it.
You’re welcome! So glad you liked it!
Do you know how many calories are in this dish? FYI…. it was AMAZING!!!! I added fresh mushrooms and chicken and loved it. Thank you!!!
I honestly have no idea, if you use a calorie calculator like Livestrong.com or one like it, you could probably get a close estimation. Glad you liked it!!!
Made it tonight. I had part of a cauliflower, a few fresh mushrooms, 1/2 of a freshly picked tomato and some Vidalia onion that I added to the freshly picked zucchini and yellow squash. I also used Mexican Crema instead of sour cream – also a bit of curry powder. Great casserole! So versatile and a great way to use beautiful summer veggies! Thank you!
Great addition ideas! So glad you like it, and thank you for sharing your ideas!
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This was very tasty and easy to make!
This sounds and looks incredible!
This is always a delicious side dish during the summer months. Thanks for your recipe!