Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. With a buttery, crunchy top, you can use yellow squash or zucchini or both to make this perfect side dish.
Baked Zucchini and Squash Casserole Recipe:
This recipe is a true winner. The casserole uses the gobs and gobs of zucchini and summer squash from our summer gardens. Depending on what you have on hand, use either zucchini or yellow summer squash, but we like using a combination.
Want other garden vegetable recipe inspiration? Take a look at our Garden Fresh Summer Recipes post.
This particular day, Barbara had two small yellow squash (summer squash) and two larger zucchini. Cut the squash and zucchini into small pieces, until you have between 4 and 6 cups of diced vegetables.
Cheesy Summer Squash and Zucchini Casserole
The combination of the squash/zucchini, crackers and butter is a match made in heaven. The top is buttery and crunchy and the inside of this casserole is cheesy goodness. The crushed crackers are added to the top of the squash and zucchini mixtures and THEN the melted butter is poured over the top!
This Cheesy Summer Squash and Zucchini Casserole is a great side for any grilled meat option, especially our Grilled Pork Steak and Easiest Grilled Chicken Ever.
How to Make Casserole with Zucchini and Summer Squash
Full recipe for baked squash casserole is at the bottom of this post.
Boil washed and diced summer squash and zucchini in salted water until tender and then drain. Add onion flakes, cheese and eggs. Pour into a sprayed baking dish, and sprinkle on cracker crumbs. Pour melted butter on top and bake.
Notes About Cheesy Squash Casserole:
- A zucchini is really just a type of squash, so you could really just call this a Cheesy Squash Casserole; however, it is nice to differentiate between the two vegetables.
- This cheesy zucchini casserole uses a 2-step cooking process; first you boil the diced squash in salted water, and then you assemble the casserole and bake in the oven.
- You can use all zucchini or all squash in this baked squash casserole if you’d like or use a combination of the two.
- The melted butter and cracker topping makes a delicious crunchy topping. We use a similar concept in 4 Ingredient Broccoli Casserole. Kids go nuts for it!
- We typically make this in the summer when we have squash coming out of our ears, but you can find squash all year long at the grocery store.
- If you are wondering how to store zucchini, then we have the answer. Put the unwashed squash in a plastic bag in the refrigerator crisper drawer. The skin will most likely start to shrivel after 1 to 2 weeks.
Other Zucchini Recipes
- Zucchini Quiche
- Spicy Roasted Zucchini
- Zucchini Pie
- Butterscotch Zucchini Cake
- Moist Zucchini Chocolate Chip Bread
- Easy Sausage Zucchini Casserole from Farmwife Feeds
Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. With a buttery, crunchy top, you can use yellow squash or zucchini or both to make this perfect side dish.
- 2 pounds 4-6 cups summer squash or zucchini (a combination can be used)
- 1 Tablespoon onion flakes
- 2 cups shredded cheddar cheese
- 2 eggs slightly beaten
- 1 1/2 cups crushed crackers
- 1 stick melted butter
- Preheat oven to 400 degrees F.
- Wash and dice summer squash/zucchini. Boil in salted water until fork tender. Drain.
- Mix in onion flakes, cheese and eggs.
- Pour into a 13 x 9-inch pan that has been sprayed with nonstick cooking spray.
- Spread the crushed crackers over the casserole.
- Pour the melted butter over top the cracker crumbs.
- Bake for 30 minutes or until golden brown.
- A zucchini is really just a type of squash, so you could really just call this a Cheesy Squash Casserole; however, it is nice to differentiate between the two vegetables.
- This cheesy zucchini casserole uses a 2-step cooking process; first you boil the diced squash in salted water, and then you assemble the casserole and bake in the oven.
- You can use all zucchini or all squash in this baked squash casserole if you'd like or use a combination of the two.
- The melted butter and cracker topping makes a delicious crunchy topping. We use a similar concept in 4 Ingredient Broccoli Casserole. Kids go nuts for it!
- We typically make this in the summer when we have squash coming out of our ears, but you can find squash all year long at the grocery store.
- If you are wondering how to store zucchini, then we have the answer. Put the unwashed squash in a plastic bag in the refrigerator crisper drawer. The skin will most likely start to shrivel after 1 to 2 weeks.
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Hi, can this made a day ahead and kept in fridge, to put in oven the next evening for dinner?
Anna – Thanks for the question. While we haven’t done this, it should be OK. Just be sure to drain your cooked squash/zucchini really well and wait to put the crushed crackers and butter on until just before you bake. We’d pull it out of the fridge a bit before it goes into the oven – it will need to cook a bit longer if totally cold. Good luck!
What type crackers would you recommend? We love the ritz pretzel flip and the garlic butter flavor, would these be good?
Donna – We usually use a butter cracker but either of those would work for this!
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I am going to make this, I love squash, and freeze it. I think I should wait to put the topping on just before popping it in the oven. What do you think? Also, do you think this would be good with French onions as topping??
If you are going to freeze the Unbaked casserole, then wait until you are ready to bake to add the cracker crumbs and butter. Also, while we haven’t tried it, French fried onions always sound good!