This Cheesy Zucchini Squash Casserole includes the familiar flavors of an old-fashioned favorite. It’s an ideal summer dish you’ll want to make again and again.
- What to Serve with Zucchini
- Can You Freeze This Casserole?
- Can You Make This Casserole Ahead of Time?
- Recipe
Ingredients
Summer squash. The recipe uses zucchini and yellow squash. You can use all zucchini, all yellow squash, or any mix that you prefer.
Cream of mushroom soup. Cream of mushroom works well here. Cream of chicken can be used as an alternative if you prefer.
Monterey Jack cheese. Monterey Jack melts beautifully and is a great match for this dish. Mozzarella, white cheddar, or another melting cheese can be substituted.
Can You Grow Zucchini in Containers?
Zucchini grows easily in containers, making it an excellent choice for small spaces or rocky soil. Bush-type zucchini varieties are more compact and generally require less maintenance than vining types. From seed to harvest usually takes about two months, depending on the variety and growing conditions.
 |
Browse 24Bite recipes to customize your search. |
What to Serve with Zucchini
This Cheesy Zucchini Squash Casserole stands well on its own as a satisfying side or light main. It pairs nicely with a crisp side salad for a lighter meal. For heartier dinners, serve it with grilled chicken, pork, or hamburgers. It also complements barbecue menus and potlucks, offering a cheesy, comforting vegetable option that many guests enjoy.
If you have extra zucchini, try incorporating it into pasta sauce or stuffed vegetables. Recipes that balance the casserole’s creaminess—such as grilled proteins, tangy salads, or bright vegetable sides—work particularly well.
Can You Freeze This Casserole?
Freezing is not ideal for this casserole because the texture of the squash and the breadcrumb topping can change significantly. After thawing and reheating, the squash may become soft and lose the distinct bite you expect, and the topping will be less crisp.
Instead, refrigerate the casserole in an airtight container for 3–4 days. Reheat in the oven to help restore some texture; the breadcrumb topping will still be softer than when freshly baked.
Try Something New at 24Bite
Can You Make This Casserole Ahead of Time?
You can prepare the casserole filling up to one day ahead. Combine the ingredients in a covered mixing bowl and refrigerate. When ready to bake, transfer the mixture to a prepared baking dish, add the remaining breadcrumbs and butter, and bake as directed. This makes the dish convenient for gatherings and busy weeknights.
Recipe
Equipment
- 9 x 11″ baking dish
Ingredients
- Cooking spray
- 1 ½ pounds zucchini (or any mix of zucchini and yellow squash), chopped
- ½ large onion, finely chopped
- 2 large eggs
- 8 ounces Monterey Jack cheese, shredded
- 10.5 ounces condensed cream of mushroom soup
- 1 cup seasoned bread crumbs, divided
- 6 tablespoons butter, cut into 6 pieces
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9″ x 13″ baking dish with cooking spray and set aside.
- In a large mixing bowl, combine half of the breadcrumbs (½ cup) with the chopped squash, chopped onion, eggs, shredded cheese, and condensed soup. Stir until evenly mixed.
- Spread the squash mixture evenly into the prepared baking dish.
- Sprinkle the remaining ½ cup breadcrumbs evenly across the top. Arrange the pieces of butter on top of the breadcrumbs.
- Bake for 40–45 minutes, until the squash is fork tender and the topping is golden. Allow the casserole to cool for about 10 minutes before serving.
Notes
This recipe works with any summer squash. Use regular zucchini, yellow squash, or a combination. If you prefer the vegetables more tender before baking, blanch them in boiling water for 4–5 minutes, drain well, then combine with the remaining ingredients and bake.
Nutrition Facts
Amount per serving — Calories: 236 (Calories from Fat: 144)
Fat 16g (25% DV), Saturated Fat 9g (56% DV), Sodium 469mg (20% DV), Carbohydrates 14g (5% DV), Fiber 2g (8% DV), Sugar 3g (3% DV), Protein 10g (20% DV).
*Percent Daily Values are based on a 2,000 calorie diet.
Course: Side Dish
Cuisine: American
Keywords: cheesy zucchini casserole, old fashioned zucchini casserole, zucchini squash casserole
Note: Video content may not display if an ad blocker is active.
Important: When possible, use a scale for dry ingredients. A scale gives more accurate measurements than scoop-and-level methods. If you don’t have a scale, stir flour lightly, then use the spoon-and-fill method to avoid packing the flour. Too much flour can make baked goods dry and crumbly.
Additional Notes
This recipe is designed for any summer squash. Vegetables in the finished casserole will retain a bit of bite; blanch first if you prefer them softer. Drain well before combining if you choose to blanch.
______________________
Percent Daily Values are based on a 2,000 calorie diet. All amounts are estimates. If you have specific dietary needs, verify nutritional information using package labels or calculated tools. The authors are not responsible for outcomes from using this recipe.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Follow 24Bite:
Instagram | Facebook | Pinterest