Should you peel yellow squash and zucchini for casserole?

No, you generally do not need to peel either vegetable before making Yellow Squash and Zucchini Casserole. Young zucchini and yellow summer squash have thin, tender skins that soften as they cook. Leaving the skins intact also adds color and helps the sliced vegetables maintain their shape. Simply wash and dry the squash thoroughly, trim the ends, and slice the vegetables evenly before cooking.

How do you keep squash casserole from becoming watery?

Sautéing the vegetables before baking is one of the most effective ways to prevent a watery squash casserole. Use a large skillet so the zucchini and yellow squash have enough room to release moisture without simply steaming. Allow the vegetables to become crisp-tender, and let the cream thicken before transferring everything to the baking dish. Panko and Parmesan also help manage moisture, while baking the Yellow Squash and Zucchini Casserole uncovered allows additional liquid to evaporate.

Can you make Yellow Squash and Zucchini Casserole ahead of time?

Yes. You can prepare the vegetables ahead of time and refrigerate them until you are ready to finish the recipe. For the best texture, add the final panko and Parmesan topping shortly before baking so it stays crisp. Leftover Yellow Squash and Zucchini Casserole can be refrigerated in an airtight container for up to four days. Reheating it in the oven is particularly useful when you want to restore some crunch to the topping.

Easy Yellow Squash and Zucchini Casserole

Name: Yellow Squash and Zucchini Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 medium zucchini, sliced; 2 medium yellow summer squash, sliced; 2 shallots, thinly sliced; 2 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup heavy whipping cream; 1 cup panko bread crumbs, divided; 1/2 cup grated Parmesan cheese, divided

Description

This Yellow Squash and Zucchini Casserole combines tender summer squash with shallots, garlic, heavy cream, Parmesan cheese, and crisp panko bread crumbs. The vegetables are sautéed first to remove excess moisture, then baked until creamy, bubbly, and golden for an easy vegetarian summer side dish.

Ingredients

Scale

2 tablespoons butter
2 medium zucchini, sliced
2 medium yellow summer squash, sliced
2 shallots, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

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Instructions

Preheat the oven to 450°F and prepare an 11×7-inch or 2-quart baking dish.
Melt the butter in a large skillet over medium heat.
Add the sliced zucchini, yellow squash, and shallots. Season with salt and black pepper, then cook for 4 to 6 minutes, stirring occasionally, until the vegetables begin to brown and become crisp-tender.
Add the minced garlic and cook for 1 minute, stirring frequently.
Pour in the heavy whipping cream and cook for 3 to 5 minutes, stirring occasionally, until the cream has slightly thickened.
Remove the skillet from the heat. Stir in 1/2 cup of the panko bread crumbs and 1/4 cup of the Parmesan cheese.
Transfer the vegetable mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining 1/2 cup panko and 1/4 cup Parmesan evenly over the casserole.
Bake uncovered for 8 to 10 minutes, or until the casserole is bubbling and the topping is golden brown.
Allow the Yellow Squash and Zucchini Casserole to rest for several minutes before serving so the creamy sauce can settle slightly.

Notes

Use a large skillet and avoid overcrowding the vegetables so excess moisture can evaporate instead of making the casserole watery.
Slice the zucchini and yellow squash to a similar thickness so they cook evenly.
Do not overcook the squash during the skillet stage because it will continue cooking in the oven.
Bake the casserole uncovered to encourage evaporation and create a crisp topping.
Fresh basil, thyme, rosemary, parsley, or red pepper flakes can be added for extra flavor.
Gluten-free panko may be substituted for regular panko if needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The baked and cooled casserole can be tightly wrapped and frozen for up to 3 months. Thaw it in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Sautéing and Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 31 mg