Cheesy Summer Squash and Zucchini Casserole – An Easy Cheesy Squash Casserole

Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. This easy cheesy squash casserole has a buttery, crunchy top and a cheesy filling. You can use yellow squash or zucchini or a combination of both to make this perfect side dish.

This baked zucchini and squash casserole recipe is a true winner. The easy cheesy squash 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, or used a combination of both (which is what we like doing), just be sure to have a total of 4 to 6 cups of diced squash ready for the casserole.

Want other garden vegetable recipe inspiration? Take a look at our Garden Fresh Summer Recipes post.

Cheesy Summer Squash and Zucchini Casserole

There are two amazing elements to this squash and zucchini casserole with Ritz (butter) crackers.

First off, it’s the cheese.  This easy cheesy squash casserole calls for shredded cheddar cheese, but you could absolutely use your favorite type of cheese.

Second, Ritz crackers or any type of butter cracker you have on hand gets crushed up and sprinkled on top.  And if that’s not good enough, melted butter is poured over top.

The combination of the cheesy squash and zucchini, crunchy Ritz crackers and melted butter is a match made in heaven. The top is buttery and crunchy and the inside of this casserole is cheesy goodness.

This Cheesy Summer Squash and Zucchini Casserole is a great side for any grilled meat option, especially our 3 Ingredient Steak, Grilled Pork Steak and Easiest Grilled Chicken Ever.

Easy Cheesy Squash Casserole Ingredient List

Summer Squash (yellow squash, zucchini or a combination)

Dried Onion Flakes (or diced fresh onion)

Eggs, beaten

Shredded Cheddar Cheese (or your favorite type of cheese)

Cracker Crumbs

Butter, melted

How to Make Casserole with Zucchini and Summer Squash

Full ingredient amounts and recipe steps for baked squash casserole is at the bottom of this post in the recipe card. 

1. Boil washed and diced summer squash (or zucchini) in salted water until fork-tender.
2. Drain squash well in a colander.
3. Mix together drained squash, onion flakes, cheese and eggs.
4. Pour into a sprayed baking dish, and sprinkle on cracker crumbs.
5. Pour melted butter on top and bake at 400 degrees F for 30 minutes or until lightly browned and bubbly.

Notes About Cheesy Squash Casserole:

• 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.
• Substitute fresh, diced onion for onion flakes, if desired.
• Any type of crackers can be used for the crunchy topping.  We typically make this squash casserole with Ritz. One and a half cups is approximately one sleeve of butter crackers.
• The melted butter and cracker topping makes a delicious crunchy topping.  We use a similar concept in 4 Ingredient Broccoli Casserole and Old Fashioned Cauliflower 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.
• Check out our Amazon Store for our favorite pantry essentials and kitchen items.

How do you prevent squash casserole from getting watery?

1. Boil the squash to par-cook before baking.  To do this, wash and dice the squash.  Boil in salted water for until fork-tender.
2. Drain the squash in a colander before assembling the squash casserole.
3. Add a binding ingredient to the squash casserole.  Beaten eggs, cracker crumbs, crushed cornflakes, sour cream and cooked rice are all good binders.

How to store zucchini?

First off, leave the squash unwashed.  Next, place it in a plastic bag with one end open in the refrigerator crisper drawer for up to a couple weeks. The skin will most likely start to shrivel after 1 to 2 weeks, letting you know it’s time to use it or toss it.

Old Fashioned Zucchini Recipes

Mom’s Perfect Zucchini Bread

Zucchini Quiche

Spicy Roasted Zucchini

Zucchini Pie

Butterscotch Zucchini Cake

Moist Zucchini Chocolate Chip Bread

Easy Sausage Zucchini Casserole from Farmwife Feeds

Print Recipe

5 from 3 votes

Cheesy Summer Squash and Zucchini Casserole - An Easy Cheesy Squash Casserole

Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. This easy cheesy squash casserole has a buttery, crunchy top and a cheesy filling. You can use yellow squash or zucchini or a combination of both to make this perfect side dish.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Casserole, Side Dish

Cuisine: American

Keyword: baked squash and zucchini casserole, cheesy squash casserole, cheesy summer squach and zucchini casserole, cheesy zucchini casserole, easy cheesy squash casserole, squash casserole

Servings: 8 servings

Author: Barbara

Ingredients

• 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

Instructions

• Preheat oven to 400 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
• Wash and dice summer squash/zucchini. Boil in salted water until fork tender. Drain well.
  
• Combine drained squash, onion flakes, cheese and eggs.
  
• Pour into prepared 13 x 9-inch pan.
  
• Spread the crushed crackers over the casserole.
  
• Pour the melted butter over top the cracker crumbs.
  
• Bake for 30 minutes or until golden brown.
  

Notes

• 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.
• Substitute fresh, diced onion for onion flakes, if desired. 
• Any type of crackers can be used for the crunchy topping.  We typically make this squash casserole with Ritz. 1 1/2 cups is approximately one sleeve of butter crackers. 
• 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.

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