This easy-to-make zucchini squash casserole is a flavorful combination of tender, tasty summer squash and creamy, cheesy sauce. Top it all off with crunchy Panko breadcrumbs for an incredible veggie side dish everyone loves.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Casseroles, Side Dish, vegetable side dish
Preheat your oven to 375°F (190°C) and butter or grease a cast iron skillet or baking dish.
Wash the zucchini and yellow squash and slice into rounds about ¼ inch thick. Arrange the zucchini and squash in the cast iron pan.
3 medium zucchini, 3 medium yellow squash
Next, in a large skillet over medium heat melt the butter. Add the garlic and saute for a couple of minutes.
4 tablespoon butter
Add the flour and whisk into the melted butter and garlic.
¼ cup all-purpose flour, 1 tablespoon minced garlic
Slowly start adding the milk and whisk into the butter/flour mixture. Continue adding the milk while whisking until the mixture is smooth with no lumps.
2 cups whole milk
Add the Italian herbs, cheese, salt, and pepper. Whisk until all the cheese has melted. Remove from heat.
1 tablespoon Italian Herbs, 2 cups cheddar cheese, salt & pepper
Pour the melted cheese mixture over the arranged zucchini and squash. Top with the Panko.
½ cup Panko breadcrumbs
Bake at 375°F (190°C) for 50 minutes or until the top has browned sufficiently.
Remove from oven and allow to cool slightly, serve and enjoy!
Notes
Whole milk is preferred in this recipe, if using 2 % or 1% you may need to increase the flour to thicken the sauce.