Summer squash is in season now and makes a good base for casseroles that use up what you have. These versions focus on creamy centers with crisp toppings for texture. You will find 13 different recipes here that range from simple weeknight options to ones with a few extra ingredients. Most use pantry staples and take about an hour to put together. Pick the ones that match what you need for dinner or a potluck.
Tips for Creamy Centers and Crisp Tops
A few steps keep summer squash casseroles from turning soggy while building good texture.
Salt the Squash First
Summer squash holds a lot of water. Sprinkle slices with salt, let them sit 15 minutes, then pat dry to protect the creamy center.
Use a Thick Binder
Stir in cream cheese or Greek yogurt with the eggs and milk. These add body so the middle stays rich instead of loose.
Make a Sturdy Topping
Toss panko with melted butter and grated Parmesan. The mix browns evenly and stays crisp under the broiler if needed.
Bake Covered Then Uncovered
Cover the dish for the first half of baking to set the filling. Remove the lid for the last 10 to 15 minutes so the topping crisps.
Cheesy Zucchini Casserole with Buttery Herb Breadcrumbs
This casserole turns fresh zucchini into a creamy, cheesy bake that still feels light enough for summer. The tender squash sits in a simple cheese sauce while the buttery herb breadcrumbs create a golden, crisp layer on top.
It makes a reliable side for grilled chicken or fish, or a satisfying vegetarian main with a green salad. The contrast between the soft center and crunchy topping is what keeps people coming back for seconds.
Serves 4 people.
Ingredients
- 4 medium zucchini, sliced into 1/4-inch rounds
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 4 tablespoons butter, melted
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds more.
- Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly whisk in the milk and cook until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the cheddar cheese until melted. Add the zucchini slices, salt, and pepper, then toss gently to coat.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, combine the panko breadcrumbs, melted butter, and Italian herbs. Sprinkle the mixture evenly over the zucchini.
- Bake for 25 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Extra Tips
Slice the zucchini evenly so it cooks at the same rate and stays tender without turning mushy. If you want to prepare this ahead, assemble the casserole up to the topping step, cover it, and refrigerate for up to a day before baking. Leftovers reheat best in a 350°F oven for 10 minutes to restore crispness to the breadcrumbs.Course: Side Dish Cuisine: American Equipment: Large Skillet, 8×8-inch Baking Dish, Mixing Bowl
Yellow Squash and Corn Casserole with Jalapeño Cream and Crispy Tortilla Topping
This casserole brings together peak summer squash and sweet corn in a creamy base that balances mild heat from fresh jalapeños. The tortilla strips on top turn golden and crunchy in the oven, giving each bite a satisfying contrast between the soft filling and crisp finish. It works well as a side for grilled meats or as a light vegetarian main on warm evenings when you want something comforting without feeling heavy.
Serves 4 people.
Ingredients
- 4 medium yellow squash, thinly sliced
- 2 cups fresh corn kernels
- 2 jalapeños, finely chopped
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 6 corn tortillas, cut into thin strips
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the sliced squash, corn, salt, and pepper to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the squash begins to soften.
- Remove the skillet from heat. Stir in the sour cream, chopped jalapeños, and half of the shredded cheese until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Toss the tortilla strips with a light drizzle of olive oil, then scatter them over the top of the casserole along with the remaining cheese.
- Bake for 20 to 25 minutes until the tortilla topping is golden and crisp and the edges are bubbling.
Extra Tips
Toss the tortilla strips with just enough oil to coat them lightly before baking so they crisp evenly without becoming greasy. If you prefer less heat, remove the jalapeño seeds and membranes before chopping. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crisp texture on top.Course: Side Dish Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Oven
Italian Sausage Summer Squash Casserole with Tomato Basil Sauce and Mozzarella Crust
This casserole brings together browned Italian sausage and slices of summer squash in a simple tomato basil sauce. The layers bake into a creamy center thanks to ricotta, while the top forms a golden mozzarella crust that adds a nice crisp finish. It suits weeknight meals when you want something filling that still highlights fresh squash.
The flavors stay savory and herby without being heavy. Fresh basil stirred into the sauce keeps the taste bright, and the combination of tender vegetables and melted cheese makes it easy to serve straight from the dish.
Serves 4 people.
Ingredients
- 1 lb Italian sausage, casings removed
- 4 medium summer squash, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups tomato basil sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced onion and minced garlic. Cook for 3 to 4 minutes until the onion softens. Season with salt and pepper.
- Pour in the tomato basil sauce and add the chopped fresh basil. Simmer for 2 minutes, then remove from heat.
- Spread half the sliced summer squash in the bottom of the baking dish. Spoon half the sausage mixture over the squash, then dot with half the ricotta.
- Repeat the layers with the remaining squash, sausage mixture, and ricotta. Finish by sprinkling the shredded mozzarella evenly across the top.
- Bake for 25 to 30 minutes until the mozzarella is melted and lightly browned on top. Let the casserole rest for 5 minutes before serving.
Extra Tips
Slice the squash evenly so it softens at the same rate during baking. If the mozzarella crust needs more color, switch the oven to broil for the final 2 minutes while watching closely. Leftovers reheat well in a 350°F oven to keep the top crisp.Course: Main Course Cuisine: Italian Equipment: Large skillet, 9×9 inch baking dish, Knife
Creamy Mushroom and Zucchini Casserole with Thyme and Parmesan Panko
This casserole turns fresh zucchini and mushrooms into a comforting dish with a rich, creamy center. The thyme adds a gentle herbal note while the Parmesan panko bakes into a golden, crisp layer on top.
It suits summer evenings when you want to use up squash without much fuss. Serve it alongside grilled chicken or as a main with a simple green salad.
Serves 4 people.
Ingredients
- 4 medium zucchinis, sliced into 1/4-inch rounds
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese, divided
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 minutes until they release their liquid.
- Stir in the zucchini rounds, minced garlic, thyme, salt, and pepper. Cook for another 4 minutes until the zucchini softens slightly.
- Pour in the heavy cream and simmer for 3 minutes until the mixture thickens a bit. Remove from heat and stir in 1/2 cup of the Parmesan.
- Transfer the vegetable mixture to the prepared baking dish and spread it evenly.
- In a small bowl, combine the panko, remaining 1/4 cup Parmesan, and melted butter. Sprinkle this mixture evenly over the casserole.
- Bake for 20 minutes until the topping is golden and the filling bubbles at the edges.
Extra Tips
Use a mix of zucchini sizes so some slices stay firmer after baking. If the topping browns too quickly, loosely cover the dish with foil for the last 5 minutes. Leftovers reheat well in a 350°F oven to keep the panko crisp.Course: Side Dish Cuisine: American Equipment: Large Skillet, 8×8-inch Baking Dish, Mixing Bowl
Mediterranean Summer Squash Casserole with Feta, Olives, and Lemon Garlic Center
This casserole brings together tender summer squash with a bright lemon garlic cream layer in the middle. The salty feta and briny olives on top balance the creamy center while a crisp breadcrumb topping adds texture. It works well for weeknight dinners or as a make-ahead side for gatherings.
The flavors stay fresh and Mediterranean without feeling heavy. The creamy center stays soft while the top turns golden and crunchy in the oven.
Serves 4 people.
Ingredients
- 4 medium summer squash, thinly sliced
- 8 ounces cream cheese, softened
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish. In a bowl, stir together the cream cheese, minced garlic, lemon zest, and lemon juice until smooth. Season with salt and pepper.
- Arrange half the sliced squash in an even layer in the baking dish. Spread the cream cheese mixture over the squash to form the center layer.
- Top with the remaining squash slices. Scatter half the feta and all the olives over the squash.
- In a small bowl, toss the panko breadcrumbs with olive oil, oregano, and the remaining feta. Sprinkle this mixture evenly over the top.
- Bake for 30 to 35 minutes until the squash is tender and the topping is golden and crisp. Let the casserole rest for 5 minutes before serving.
Extra Tips
Mix the cream cheese layer a few hours ahead and keep it chilled so the flavors meld. If the squash releases extra liquid during baking, tilt the dish slightly and pour it off before adding the topping. Leftovers reheat well in a 350-degree oven to keep the crumbs crisp.Course: Side Dish Cuisine: Mediterranean Equipment: Baking dish, Mixing bowl, Oven
Chicken and Squash Casserole with White Wine Cream Sauce and Almond Crumble
This casserole brings together tender pieces of chicken and slices of summer squash in a light but creamy white wine sauce. The almond crumble on top bakes up golden and crisp, giving each bite a pleasant contrast to the soft filling underneath. It works well for dinner on cooler summer evenings when you want something warm but still seasonal.
The flavors stay balanced, with the wine adding a gentle tang and the almonds providing a subtle nutty note. Serve it with a simple green salad to round out the meal.
Serves 4 people.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups summer squash, sliced into half-moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/2 cup sliced almonds
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly pour in the white wine while stirring, then add the heavy cream, salt, pepper, and thyme. Simmer until the sauce thickens slightly, about 4 minutes.
- Remove the skillet from the heat and stir in the shredded chicken and sliced squash until everything is coated with sauce. Transfer the mixture to the prepared baking dish.
- In a small bowl, combine the sliced almonds, panko breadcrumbs, Parmesan, and remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
- Bake for 25 to 30 minutes until the topping is golden and the squash is tender. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use a mix of yellow squash and zucchini for better color in the finished dish. If the sauce seems too thick after simmering, add a splash more cream before mixing in the chicken. Leftovers reheat well in a 350-degree oven with a loose cover of foil to keep the topping from over-browning.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Spicy Poblano Summer Squash Casserole with Cotija and Toasted Pepitas
This casserole takes summer squash and gives it a gentle kick with diced poblanos. The squash softens into a creamy center while the cheese and pepitas form a crisp, salty topping that holds up well after baking.
It works well as a side for grilled chicken or fish, or as a light main when paired with a simple green salad. The flavors stay balanced so the heat builds slowly rather than overwhelming the dish.
Serves 4 people.
Ingredients
- 4 medium summer squash, thinly sliced
- 2 poblano peppers, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup crumbled Cotija cheese, divided
- 1/2 cup pepitas
- 1/2 cup sour cream
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly oil a medium baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Stir in the diced poblano peppers and cook 2 minutes more. Add the sliced summer squash, chili powder, salt, and pepper. Cook until the squash just begins to soften, about 5 minutes.
- Remove the skillet from the heat and stir in the sour cream and half of the Cotija cheese until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining Cotija cheese and the pepitas over the top.
- Bake for 20 minutes until the edges bubble and the topping turns golden.
Extra Tips
Toast the pepitas in a dry skillet for a few minutes before sprinkling them on top so they stay extra crunchy after baking. If you want less heat, remove the seeds from the poblanos before dicing. Leftovers reheat well in a 350°F oven to restore the crisp topping.Course: Side Dish Cuisine: Mexican Equipment: Large skillet, Baking dish, Oven
Ricotta-Stuffed Zucchini Casserole with Fresh Basil and Golden Breadcrumb Topping
This casserole turns summer zucchini into a satisfying dish with creamy ricotta tucked inside tender slices. The fresh basil adds a bright note while the breadcrumb topping bakes up golden and crisp. It works well for weeknight dinners or casual gatherings when you want something comforting without much fuss.
The texture stays balanced with a soft, cheesy center and a crunchy top that contrasts nicely. Simple pantry staples keep the flavors familiar yet fresh.
Serves 4 people.
Ingredients
- 4 medium zucchini
- 15 ounces ricotta cheese
- 1/2 cup chopped fresh basil
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Halve the zucchini lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch border.
- In a mixing bowl, combine the ricotta cheese, chopped fresh basil, minced garlic, salt, and black pepper. Stir until evenly mixed.
- Spoon the ricotta mixture into the hollowed zucchini halves, filling them evenly. Arrange the stuffed zucchini in the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese and olive oil until the crumbs are coated. Sprinkle this mixture generously over the stuffed zucchini.
- Bake for 25 to 30 minutes until the zucchini is tender and the breadcrumb topping is golden brown. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use the scooped zucchini centers in a soup or stir-fry later the same week to avoid waste. If the topping needs more color, broil for the final two minutes while watching closely. Leftovers reheat well in a 350°F oven to keep the crumbs crisp rather than using a microwave.Course: Side Dish Cuisine: Italian Equipment: 9×13 Baking Dish, Mixing Bowl, Spoon
Bacon and Cheddar Yellow Squash Casserole with Caramelized Onions and Crispy Shallots
This casserole turns summer squash into a hearty side that feels right at home on a cool evening. Caramelized onions add sweetness while sharp cheddar and bacon bring savory depth. The center stays creamy and the top stays crisp thanks to the fried shallots scattered just before serving.
It works well for weeknight dinners when you have extra squash on hand or need a dish that reheats nicely for lunch the next day. The flavors stay balanced without being heavy.
Serves 4 people.
Ingredients
- 4 medium yellow squash, sliced into 1/4-inch rounds
- 6 slices bacon, cooked until crisp and crumbled
- 1 large yellow onion, thinly sliced
- 2 shallots, thinly sliced
- 2 cups shredded cheddar cheese, divided
- 2 large eggs
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-9-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until the onion turns golden brown and soft, about 15 minutes. Transfer the caramelized onions to a plate.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and cook, stirring frequently, until they turn golden and crisp. Remove them with a slotted spoon and drain on a paper towel.
- Add the remaining tablespoon of olive oil to the skillet. Cook the squash rounds for 4 to 5 minutes until they begin to soften. Season with salt and pepper.
- In a mixing bowl, whisk the eggs and heavy cream together. Stir in 1 1/2 cups of the cheddar cheese, the crumbled bacon, and the caramelized onions.
- Add the cooked squash to the bowl and gently fold everything together until evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 to 25 minutes until the center is set and the cheese is bubbling. Remove from the oven and scatter the crispy shallots evenly over the surface before serving.
Extra Tips
Fry the shallots in a single layer so they crisp evenly without burning. If you want to make the dish ahead, caramelize the onions and cook the squash the day before, then assemble and bake just before serving. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the topping from turning soggy.Course: Side Dish Cuisine: American Equipment: Large skillet, 9-by-9-inch baking dish, Mixing bowl
Quinoa and Summer Squash Casserole with Goat Cheese and Walnut Herb Crust
This casserole brings together fluffy quinoa and soft summer squash in a simple baked dish. The goat cheese melts through the filling to create a creamy center while the walnut herb mixture bakes into a crisp, savory topping.
It works well for weeknight dinners or weekend lunches when you want a filling meal that still feels light. The flavors stay fresh and earthy with a pleasant contrast between the creamy base and crunchy crust.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 medium summer squash, sliced into half-moons
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Combine the quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Add the summer squash, salt, and pepper, then cook for 6 to 8 minutes until the squash is tender but not mushy.
- In a large bowl, combine the cooked quinoa, sautéed vegetables, and crumbled goat cheese. Stir until the goat cheese is evenly distributed.
- Transfer the mixture to a greased 8×8-inch baking dish and spread it into an even layer.
- In a small bowl, mix the chopped walnuts, parsley, and thyme. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 20 to 25 minutes until the walnut crust is golden and the edges are bubbling. Let rest for 5 minutes before serving.
Extra Tips
Toast the walnuts briefly in a dry skillet before chopping if you want extra crunch in the topping. Leftovers reheat well in a 350°F oven for 10 minutes to keep the crust crisp. Fresh thyme can be swapped for an extra pinch of dried thyme if needed, but avoid adding more liquid to the filling or the crust will lose its texture.Course: Main Course Cuisine: Mediterranean Equipment: Medium saucepan, Large skillet, Mixing bowl, 8×8-inch baking dish
Beef and Tomato Summer Squash Casserole with Smoky Paprika Cream and Crispy Polenta Topping
This casserole brings together hearty beef and fresh summer squash in one pan. The smoky paprika cream adds a smooth layer in the middle while the polenta bakes into a golden crisp top. It works well for weeknight dinners when you want something filling but still light enough for warm evenings.
The flavors stay balanced with savory beef, bright tomatoes, and a touch of smokiness from the paprika. The texture contrasts creamy centers with the crunchy polenta topping. Summer squash keeps the dish from feeling too heavy.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 3 medium summer squash, sliced into rounds
- 4 medium tomatoes, diced
- 1 cup polenta
- 3 cups water
- 1/2 cup sour cream
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Bring 3 cups water to a boil in a medium saucepan, then whisk in the polenta with 1/2 teaspoon salt. Cook for 5 minutes until thick, then spread the polenta in a thin layer on a baking sheet and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the diced tomatoes, 1/2 teaspoon salt, and black pepper. Simmer for 5 minutes.
- Add the sliced summer squash to the skillet and cook for another 4 minutes until the squash starts to soften. Remove from heat.
- In a small bowl, stir together the sour cream and smoked paprika until smooth.
- Spread the beef and squash mixture in a 9 by 9 inch baking dish. Dollop and spread the smoky paprika cream evenly over the top.
- Cut the cooled polenta into small squares or strips. Toss with the remaining tablespoon of olive oil and arrange over the cream layer.
- Bake for 20 minutes until the polenta turns golden and crisp. Let the casserole rest for 5 minutes before serving.
Extra Tips
Slice the summer squash evenly so it cooks at the same rate as the beef. If the polenta feels too soft after cooling, bake the squares alone for 10 minutes first to help them crisp faster in the final step. Leftovers reheat well in a 350 degree oven to keep the topping crunchy.Course: Main Course Cuisine: American Equipment: Large skillet, Medium saucepan, Baking sheet, 9 by 9 inch baking dish
Three-Cheese Zucchini Casserole with Roasted Garlic and Sage Breadcrumb Crust
This casserole turns summer zucchini into a comforting dish that still feels light. The creamy cheese layer melts around tender slices of squash, while the sage breadcrumb crust bakes up golden and crisp on top. It works well for weeknight dinners or as a side at casual gatherings.
The roasted garlic adds mellow sweetness that balances the fresh zucchini, and the three cheeses create a rich center without feeling heavy. Fresh sage in the topping gives the whole dish an herbal note that pairs nicely with the creamy filling.
Serves 4 people.
Ingredients
- 5 medium zucchini, thinly sliced
- 1 head garlic
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups plain breadcrumbs
- 3 tablespoons chopped fresh sage
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees. Slice the top off the head of garlic, drizzle it with 1 tablespoon olive oil, wrap it in foil, and roast for 30 minutes until soft. Let it cool, then squeeze the cloves into a small bowl and mash them.
- Reduce the oven to 375 degrees. Toss the sliced zucchini with the remaining tablespoon of olive oil, salt, and pepper. Spread the slices in a single layer on a baking sheet and roast for 10 minutes to remove excess moisture.
- In a mixing bowl, combine the ricotta, mozzarella, Parmesan, and mashed roasted garlic. Stir until smooth.
- In another bowl, mix the breadcrumbs, chopped sage, and melted butter until the crumbs are evenly coated.
- Lightly grease a 9-by-9-inch baking dish. Layer half the zucchini slices on the bottom, spread the cheese mixture over them, then add the remaining zucchini. Sprinkle the sage breadcrumb mixture evenly across the top.
- Bake for 25 minutes until the topping is golden and the cheese is bubbling at the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Roast the garlic ahead and store it in the fridge for up to two days to speed up assembly. If the zucchini releases more water than expected during baking, tilt the dish slightly and spoon off any excess liquid before adding the topping. Leftovers reheat well in a 350-degree oven to keep the crust crisp.Course: Side Dish Cuisine: American Equipment: Baking dish, Baking sheet, Mixing bowls, Foil
Summer Squash and Sweet Corn Casserole with Chive Cream and Crushed Cracker Topping
This casserole brings together tender summer squash and sweet corn in a creamy base that stays soft in the center. The crushed cracker topping turns golden and crisp in the oven, giving each bite a nice contrast.
It works well as a side for grilled meats or as a simple main with a green salad. The chives in the cream layer keep the flavors fresh and balanced without feeling heavy.
Serves 4 people.
Ingredients
- 3 medium yellow squash, thinly sliced
- 1 1/2 cups sweet corn kernels
- 1 small onion, diced
- 1 cup sour cream
- 3 tablespoons chopped fresh chives
- 1 1/2 cups crushed butter crackers
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes.
- Add the sliced squash to the skillet with the salt and pepper. Cook for 5 to 6 minutes until the squash begins to soften. Stir in the corn and cook for 2 more minutes, then remove from heat.
- In a mixing bowl, stir together the sour cream, 2 tablespoons of the chives, and the cheddar cheese. Fold this mixture into the skillet vegetables until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the crushed crackers with the remaining 2 tablespoons of melted butter. Sprinkle this evenly over the top of the casserole.
- Bake for 20 to 25 minutes until the topping is golden and the edges bubble. Sprinkle the remaining tablespoon of chives over the top before serving.
Extra Tips
Let the casserole rest for 5 minutes after baking so the creamy center sets slightly before scooping. If fresh corn is in season, cut it straight from the cob for the best texture. Leftovers reheat well in a 350-degree oven to keep the cracker topping crisp rather than using a microwave.Course: Side Dish Cuisine: American Equipment: Large skillet, Mixing bowl, Baking dish, Oven
