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Savory Baked Zucchini & Squash Casserole

A creamy, cheesy, veggie-packed dish—perfect as a side or light main!

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 Ingredients (Serves 4–5)

  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • ½ cup sour cream (or Greek yogurt)
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp thyme or Italian seasoning
  • ½ tsp paprika
  • Salt & pepper

Optional topping:

  • ¼ cup breadcrumbs + 1 tbsp melted butter

 Instructions (30–35 min)

  1. Preheat oven to 180°C (350°F) and grease a baking dish.
  2. Heat oil, sauté onion + garlic, then add zucchini & squash. Cook 5–6 min until slightly tender. Season.
  3. In a bowl, mix sour cream, egg, and half the cheeses.
  4. Combine veggies with creamy mix and transfer to dish.
  5. Top with remaining cheese (+ breadcrumbs if using).
  6. Bake 25–30 min until golden and bubbly.
  7. Cool slightly and serve warm.

 Nutrition (Per Serving Approx.)

  • Calories: 220–300
  • Protein: 10–15g
  • Carbs: 8–12g
  • Fat: 15–22g
  • Fiber: 2–3g

✔ Low-carb friendly (skip breadcrumbs)
✔ Great veggie side or light meal


 Tips

  • Drain excess moisture from zucchini for a thicker casserole
  • Broil 2–3 minutes at the end for a crispy top 🔥
  • Add cooked chicken or beef to make it a full meal

 Q&A

 Can I make it ahead?

Yes! Assemble and refrigerate, then bake when ready.

 How long does it last?

Up to 3–4 days in the fridge.

 Can I freeze it?

Yes, but texture may soften slightly after reheating.

 Can I make it keto?

Yes—use full-fat dairy and skip breadcrumbs.

Sara Mitchell

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