Go Back
zucchini squash casserole

Easy Cheesy Zucchini Squash Casserole Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 2 lbs zucchini (about 4 medium)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil, plus more for dish
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Method
 

  1. Heat oven to 400°F. Stir cream cheese, sour cream, garlic, Parmesan, 1/2 cup cheddar, and half the salt and pepper until smooth.
  2. Toss zucchini slices and onion with olive oil and remaining salt and pepper.
  3. Fold zucchini mixture into cream mixture, add remaining 1/2 cup cheddar, and transfer to a lightly oiled 2-quart baking dish.
  4. Mix panko with melted butter and sprinkle evenly over the top, pressing lightly.
  5. Bake 25 minutes, then broil 2 to 3 minutes until topping is deep golden. Let rest 5 minutes before serving.

Notes

Let the casserole rest a few minutes out of the oven so it sets enough to scoop cleanly. You can assemble it without the breadcrumb topping a day ahead and refrigerate. Add the buttery panko right before baking.