Squash casserole recipe how to#
Squash casserole recipe plus#

The salmon’s classic seasoning will pair perfectly with the cheesy vegetables!

Salmon: Try this casserole as a side to accompany a beautiful entree of Old Bay Roasted Salmon.

What Goes with Zucchini and Squash Casserole?

Main-Dish Magic: Want to make this a main dish? Try adding layers of cooked Italian sausage, cooked chicken, or diced ham to the casserole.

Veggie Ideas: You can also use this basic recipe and technique to create a broccoli and cauliflower casserole! Substitute very lightly steamed broccoli and cauliflower for the squash and zucchini.

(Also, be aware that Cajun blends can be quite spicy you may wish to add less than the two teaspoons called for in the original recipe.)

Cajun Spice: Try substituting a Cajun seasoning blend for the Italian blend, but be careful to use less salt if your blend already includes salt.

Garnish with parsley and parmesan cheese and serve. Remove from the oven and let it cool for 10 minutes. Bake the assembled casserole for 30 to 35 minutes, or until the top is golden brown. Finally, sprinkle panko crumbs over the top and drizzle with olive oil.

Arrange ½ of the squash mixture over the cream sauce, then sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese repeat the layers a second time. Spoon ¾-cup of the cream sauce over the bottom of the buttered baking dish. Remove from the heat, drain any juices, and set the sautéed veggies aside. Add the squash mixture to the hot oil and cook for 3 minutes, or until it just starts to soften, while stirring frequently. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic, a drizzle of olive oil, and a little bit of salt and pepper toss to combine. In the meantime, use paper towels to pat dry the squash and zucchini as much as you can, and then place it in a large bowl. Simmer the sauce for 8 to 10 more minutes, whisking frequently until it thickens. Slowly add in the milk and Italian seasoning, whisking constantly until smooth. Whisk in the flour continue to whisk and cook for 2 minutes. Melt the butter in a saucepan over medium heat. Cut or spiralize the zucchini and yellow squash place in a colander, sprinkle with salt and let stand to drain. Grease a 9×13 baking dish with butter and set aside. Prep the Oven, Baking Dish, and Veggies.

Squash casserole recipe how to#

How to Make Cheesy Zucchini and Squash Casserole Chopped Fresh Parsley and Grated Parmesan: For the garnish.Panko: Regular Panko or gluten-free will work.Mozzarella and Parmesan: You’ll need 3 cups of mozzarella cheese and 1 cup of parmesan cheese for layering in the casserole.

Squash casserole recipe plus#

Olive Oil: For sautéing the squash and zucchini, plus more for drizzling.

Fresh Garlic: Mince or press the garlic.

Seasoning Blend: I use 2 teaspoons of an Italian seasoning blend.

Milk: I use regular milk, but you can definitely substitute lower fat milk.

Flour: You’ll need ½ a cup of all-purpose flour for the cream sauce.

Butter: You’ll need one stick of unsalted butter at room temperature.

Fresh Zucchini and Squash: Cut these into ½-inch thick slices, or spiralize them if you prefer.

Can I get a witness?īut, this delicious squash casserole beats the odds! Even picky eaters will love the layers of melted cheese, creamy sauce, tender rounds of zucchini and yellow squash, and crunchy panko topping! Recipe Ingredients

So we all know that, while some kiddos will happily munch raw or cooked veggies of all kinds… many will be a bit leery (or downright rebellious) of anything, you know… green. My Kids Devour this Easy Squash Casserole!