Description
Tired of mushy vegetable sides? This Zucchini & Squash Casserole delivers crispy, cheesy perfection that will convert even the veggie-skeptics at your table.
Ingredients
Scale
- 2 medium zucchini (about 1 pound), sliced into ¼-inch rounds
- 2 medium yellow squash (about 1 pound), sliced into ¼-inch rounds
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (4 ounces)
- ½ cup shredded Parmesan cheese (2 ounces)
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Slice zucchini and yellow squash, sprinkle with salt, and let sit for 15-20 minutes. Pat dry with paper towels.
- Heat olive oil in a skillet over medium heat. Cook onions until translucent (4-5 minutes), add garlic and cook 30 seconds more. Remove from heat.
- In a large bowl, combine dried squash, onion-garlic mixture, Italian herbs, salt, and pepper. In a separate bowl, mix sour cream and eggs, then fold into vegetables. Add 3/4 cup cheddar and 1/4 cup Parmesan.
- Transfer mixture to prepared baking dish. Combine breadcrumbs with melted butter and remaining Parmesan. Cover casserole with foil and bake for 20 minutes.
- Remove foil, top with remaining cheddar and breadcrumb mixture. Bake uncovered for 15-20 minutes until golden and bubbling.
- Let rest 10 minutes before serving. Garnish with fresh herbs if desired.