Creamy Zucchini Squash Casserole
This creamy zucchini squash casserole is a perfect blend of tender yellow squash and zucchini, layered with rich cheese, aromatic herbs, and crunchy breadcrumbs. Enhanced with a blend of spices, this dish is comfort food at its finest. Ideal as a side or a satisfying vegetarian main, it's sure to please family and friends at any gathering.
ingredients
- 4 medium yellow squash, sliced
- 4 medium zucchini, sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup milk
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- 3.
Add sliced yellow squash and zucchini to the skillet, cooking until slightly tender, about 5-7 minutes.
- 4.
In a large bowl, combine sour cream, milk, garlic powder, oregano, salt, and black pepper; mix well.
- 5.
Stir in half of the shredded cheese and the sautéed vegetables until combined.
- 6.
Transfer the mixture to a greased 9x13 inch baking dish.
- 7.
Sprinkle remaining cheese on top, followed by the panko breadcrumbs for a crunchy topping.
- 8.
Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
- 9.
Remove from the oven and let sit for 5 minutes. Garnish with fresh parsley before serving.