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- 4 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup onion, finely chopped I love using fresh produce for this casserole. Zucchinis and yellow squashes are the stars. They add moisture and flavor. Cherry tomatoes bring a burst of sweetness. Onions give depth to the dish. Choose firm and bright veggies for the best taste. - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 2 large eggs Dairy adds creaminess and richness. Mozzarella and cheddar blend well. They melt beautifully and create a gooey texture. Sour cream adds tang, making the dish more flavorful. Eggs help bind everything together. Make sure they are fresh for the best results. - 1 cup breadcrumbs (panko recommended) - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste Breadcrumbs give a nice crunch. I recommend panko for extra texture. Olive oil adds richness and helps cook the veggies. Italian seasoning brings warmth and depth. Don’t forget salt and pepper; they enhance all the flavors in the casserole. For the full recipe, check out the zesty zucchini squash casserole. - Oven Temperature: Start by preheating your oven to 375°F (190°C). This is the ideal temperature for baking the casserole evenly. - Greasing the Casserole Dish: Next, take a 9x13 inch casserole dish and grease it with a bit of olive oil. This helps prevent sticking and makes serving easier. - Heat Level and Timing: In a large skillet, set the heat to medium. Add two tablespoons of olive oil. Sauté the onions and garlic for about 5 minutes. They should smell great and the onions should look clear. - Combining Ingredients: Once the onions are ready, mix them into your vegetable bowl. This brings out a lovely flavor that blends well with the zucchini and squash. - Vegetable Mixture Preparation: In a large bowl, combine the sliced zucchinis, yellow squashes, halved cherry tomatoes, and the cooked onions and garlic. Add one teaspoon of Italian seasoning, along with salt and pepper to taste. Stir everything together until mixed well. - Egg and Sour Cream Blend: In another bowl, whisk together two large eggs and 1/2 cup of sour cream. Make sure the mixture is smooth. This will help bind the casserole together. - Pouring into the Dish: Pour the veggie and cheese mixture into the greased casserole dish. Spread it out evenly to ensure each bite has the same great flavor. - Breadcrumb Topping: In a small bowl, mix the remaining cheese with 1 cup of breadcrumbs. Evenly sprinkle this mixture over the top of the casserole. This step adds a nice crunch when baked. For more details on this delicious dish, check out the Full Recipe. To get the best texture, cut your zucchini and squash into even slices. Thin slices cook faster and help blend flavors well. If they are too thick, they can become chewy. Aim for about ¼ inch thickness. Choosing the right breadcrumbs makes a big difference. I love using panko breadcrumbs for extra crunch. They add a nice texture on top. You can also use regular breadcrumbs if you prefer. Just remember to mix them with some cheese for added flavor. For a burst of flavor, herbs are key. I recommend using fresh basil, thyme, or oregano. These herbs brighten the dish. You can add them directly to the veggie mix. Adding protein can make your casserole heartier. Consider diced chicken or ground turkey. They blend well with the veggies and add a nice taste. If you want a vegetarian option, try adding cooked lentils or chickpeas. Pair your casserole with a fresh salad. A simple green salad with lemon vinaigrette works well. It adds a nice crunch and freshness. For garnishing, sprinkle fresh basil on top before serving. It makes the dish look pretty and adds flavor. You can also add a bit of grated cheese for a rich finish. Check out the Full Recipe for more details on how to create this delightful dish. {{image_2}} Fall Ingredients to Incorporate In the fall, you can add sweet potatoes or butternut squash. They will give your casserole a sweet and rich flavor. You can also use kale or spinach for a pop of color and nutrition. Just chop them roughly and mix them in. Using Other Seasonal Vegetables In spring and summer, try adding bell peppers or eggplant. They add a nice crunch and flavor. You can also use fresh herbs, like parsley or dill, to brighten up the dish. These changes keep your casserole fresh and exciting. Gluten-Free Options If you need a gluten-free dish, use gluten-free breadcrumbs. They work just as well and keep the crunch. You can also replace the breadcrumbs with ground nuts for a different texture. Dairy-Free Modifications For a dairy-free version, skip the cheese and sour cream. Instead, use almond milk and nutritional yeast for a cheesy flavor. There are many dairy-free cheese options available. Choose one that melts well for the best results. Spicy Versions If you love heat, add jalapeños or red pepper flakes. This will make your casserole spicy and exciting. You can also use spicy cheese for an extra kick. Adding Different Cheeses Experiment with different cheeses like feta or gouda. Each cheese brings a unique taste to the casserole. Mixing cheeses can create a richer flavor profile. You can combine sharp cheddar with creamy mozzarella for a great blend. Feel free to explore these variations in the full recipe to find your favorite taste! To keep your zucchini squash casserole fresh, store it in an airtight container. This method helps prevent moisture loss and keeps flavors intact. Place the casserole in the fridge within two hours of baking. It can stay fresh for about 3 to 5 days. If you notice any changes in smell or appearance, it’s best to discard it. If you want to save leftovers, freezing works well. First, let the casserole cool completely. Then, cut it into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer bag or container. This helps prevent freezer burn. You can freeze it for up to 3 months. To thaw, move the portions to the fridge overnight or use the microwave. Avoid thawing at room temperature, as it can lead to bacteria growth. When it’s time to enjoy your casserole again, use the oven for the best texture. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20 to 30 minutes, or until it's hot throughout. You can also use a microwave for quick reheating. Just cover the dish with a microwave-safe lid and heat in short bursts, stirring in between. This keeps moisture in and helps maintain texture. Yes, you can make this dish ahead of time. Prepare the casserole up to the baking step. Cover it tightly with foil and store it in the fridge. You can bake it later. This is great for busy days or gatherings. Just remember to add a few extra minutes to bake time when you cook it from cold. If you need a substitute for sour cream, use Greek yogurt. It gives a similar creaminess and tang. You can also use cottage cheese blended until smooth. Cream cheese thinned with a bit of milk works too. Any of these options will keep the dish rich and tasty. The casserole is done when the top is golden brown. It should be bubbly around the edges. You can check the center with a knife. If it comes out clean, your casserole is ready. Let it cool for a few minutes before slicing. This helps it set up nicely. For the full recipe, check out the Zesty Zucchini Squash Casserole. This blog post explored the key ingredients for a tasty Zucchini Squash Casserole. You learned about fresh produce, dairy, and dry ingredients. We covered step-by-step instructions from preheating to baking. Plus, we shared tips to perfect the texture and flavor. Overall, this dish is flexible and fun. You can change flavors to suit your taste. Don't forget to try various serving options. Enjoy your cooking journey with this vibrant casserole recipe!

Zucchini Squash Casserole

Looking for a delicious and healthy dish? Try this Zesty Zucchini Squash Casserole packed with fresh veggies and cheesy goodness! This easy recipe features layers of zucchini, yellow squash, and cherry tomatoes, all baked to perfection with a crunchy topping. Perfect for family dinners or meal prep, this casserole is sure to become a favorite. Click through for the full recipe and make it tonight!
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Ingredients
  

4 medium zucchinis, thinly sliced

2 medium yellow squashes, thinly sliced

1 cup cherry tomatoes, halved

1 cup onion, finely chopped

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup breadcrumbs (panko for extra crunch)

1/2 cup sour cream

2 large eggs

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish with a little olive oil.

    In a large skillet over medium heat, add the olive oil and sauté the onions and garlic until they are fragrant and the onions are translucent (about 5 minutes).

      In a large bowl, combine the sliced zucchini, yellow squash, halved cherry tomatoes, cooked onions and garlic, Italian seasoning, salt, and pepper. Mix well.

        In another bowl, whisk together the eggs and sour cream until smooth.

          Add the egg and sour cream mixture to the vegetable mixture, then fold in half of the shredded mozzarella and cheddar cheese.

            Pour the veggie and cheese mixture into the greased casserole dish, spreading it out evenly.

              In a small bowl, combine the breadcrumbs with the remaining cheese and sprinkle the mixture evenly over the casserole.

                Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the casserole is bubbly.

                  Remove from the oven and let it sit for about 5 minutes before slicing to serve.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8