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Home » Recipes » Side Dishes

Last Updated: Jun 13, 2024 by Angela Latimer · 13 Comments

Zucchini Squash Casserole

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Zucchini squash casserole pin with 2 images and text divider.

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.

Overhead of the baked zucchini squash casserole in cast iron skillet.
Jump to:
  • ❤️ Why I Love This Recipe
  • 🥘 Ingredients
  • 📖 Variations
  • 🧂 Substitutions
  • 🔪 How To Make Zucchini Squash Casserole
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • 🍽️ Serve With
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Trying to trick yourself (or your kids) into eating more vegetables? Then try this tasty zucchini and squash casserole that non-veggie AND veggie lovers will all love.

Thinly sliced zucchini and yellow squash are mixed with a delicious homemade cheese sauce and then baked to perfection.

The mild flavors of the zucchini and squash are covered in a delicious garlic and cheese sauce and sprinkled with the perfect crunchy topping.

The combination is an amazingly flavor-filled dish that you will forget is mostly veggies! Personally, I could easily eat a hearty serving as my entire dinner!

❤️ Why I Love This Recipe

Super Easy. When you realize how easy it is to make a homemade cheese sauce with some basic kitchen staples, you will want to experiment with using it on lots of other veggies.

Tasty. This creamy, cheesy sauce is full of flavor and will seriously make you forget you are eating not one, but two different vegetables. It’s so good, your kiddos may just ask for seconds.

Versatile. Swap the seasoning, cheese types (just make sure to use a good melting cheese), or veggies to create a personalized side dish.

🥘 Ingredients

If you don’t already use Italian herbs and Panko breadcrumbs, you’ll love making them new staples in your pantry. Most of the other zucchini squash casserole ingredients are common kitchen staples.

Zucchini squash casserole ingredients with labels.
  • Zucchini - Zucchini is a green squash that is very versatile. It has a mild flavor and does not have seeds you have to remove, which makes it extremely easy to cook with.
  • Yellow Squash – Yellow squash is another summer squash (squash with thin, edible skin). Like zucchini, it has a mild flavor and takes on the flavors its cooked with.
  • Butter – Salted butter will give you the best flavor in this recipe, as it is used to create the base for the cheese sauce.
  • All-Purpose Flour – AP flour is combined with the butter to make a roux that helps thicken the sauce.
  • Garlic – Garlic is a great flavor enhancer with a unique flavor. You can chop up fresh garlic or use the jarred minced garlic.
  • Whole Milk – Whole milk is important for this recipe because it provides a little bit of fat that helps thicken the sauce.
  • Italian Herbs (Italian Seasoning) – Common Italian herbs are dried basil, dried oregano, dried rosemary, dried thyme, dried marjoram, and sometimes sage. Italian Seasoning is a combination of these herbs and the easiest way to get the best balance of flavors.
  • Cheddar Cheese – Grated cheese is best for this recipe, as it will melt the easiest when added to the sauce base.
  • Panko Breadcrumbs - These breadcrumbs are used as a topping to add an extra “crunch” to the casserole. If you don't have any use my recipe to make your own.
  • Salt and Pepper – Begin slowly and taste the sauce as you go.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

📖 Variations

Broccoli and cauliflower – Replace the zucchini and yellow squash with broccoli and cauliflower. Rinse the broccoli and cauliflower and cut into individual florets. Follow the same directions to prepare the sauce and bake the casserole as above.

Potatoes – It’s not quite a green vegetable dish, but you can make this into a delicious creamy and cheesy potato side dish! Wash, peel, and cut 6 medium potatoes into 1-inch chunks. Follow the same directions to prepare the sauce and bake the casserole as above.

🧂 Substitutions

Heavy cream or Half & Half. To make a truly indulgent sauce, substitute either heavy cream or half and half for the whole milk.

Gluten Free Sauce. If you are gluten-sensitive you can use corn starch to thicken the sauce instead of the flour.

🔪 How To Make Zucchini Squash Casserole

Follow these super easy instructions to get an amazing veggie dish on the table that the whole family will love.

Make the Sauce

Process photo 1 melting butter with garlic.
1
Process photo 2 making the roux.
2
Process photo 3 adding the milk.
3
Process photo 4 adding the cheese.
4
  1. Preheat. Set your oven to 375°F (190°C) and lightly butter or grease your cast iron skillet or baking dish.
  2. Prepare vegetables. Wash 3 each zucchini and yellow squash then slice into rounds about ¼ inch thick. Arrange the zucchini and squash in a cast iron pan or baking dish.
  3. Sauté the garlic. Next, in a large skillet over medium heat melt 4 tablespoons butter and saute 1 tablespoon of minced garlic for a 1-2 minutes.
  4. Make the roux. Add ¼ cup flour and whisk into the melted butter and garlic.
  5. Whisk in the milk. Slowly start adding 2 cups of milk and whisk into the butter and flour mixture. Continue adding the milk while whisking until the mixture is smooth with no lumps.
  6. Season and melt cheese. Reduce heat and stir in 1 tablespoon of Italian herbs, 2 cups of grated cheese, salt, and pepper (to taste). Whisk or stir until all the cheese has melted. Remove from heat.

Assemble the Casserole

Process photo 5 sauce combined.
5
Process photo 6 zucchini and squash in skillet.
6
Process photo 7 pouring sauce into skillet.
7
Process photo 8 adding the topping.
8
  1. Mix sauce with vegetables. Pour the melted cheese mixture over the arranged zucchini and squash. Top with ½ cup of Panko breadcrumbs.
  2. Bake until golden. Place in the middle of your oven's center rack and cook at 375°F (190°C) for 50 minutes or until the top has browned sufficiently.
  3. Serve. Remove from the oven and allow to cool slightly before serving.

If serving your zucchini squash casserole alongside another dish, cover with foil when you remove it from the oven and let it sit on top of the oven to keep it warm until you are ready to serve it. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Get all the flour combined with the butter first. The base of this cheese sauce is a roux that is made from combining butter and flour. It’s important to get all the flour and butter combined, before adding the milk. Be sure to cook the roux for 1-2 minutes to cook off the flour flavor (before adding the milk).
  • Take your time adding the milk. To get the sauce as smooth as possible, take your time adding in the milk. I suggest measuring the milk into a an easy to pour cup. Slowly pour a little at a time into the pan as you whisk it together with the roux. A whisk is an important kitchen tool to use, as it will help you get a smooth sauce.

>>>See All Of My Tasty Recipes Here!<<<

Wide image of the zucchini squash casserole in skillet.

🥡 Storing & Reheating

Simply cover your dish with a lid or plastic wrap, or transfer it to an airtight storage container, to save any leftovers.

Your leftovers can be refrigerated for up to 3-4 days in the refrigerator. I find, however, that the veggies are best if enjoyed with 1-2 days.

Reheating

Your veggie casserole is best reheated in the oven. I even like to add some extra Panko breadcrumbs on top to add some more crunch to the leftovers.

Tall closeup of the zucchini squash casserole being spooned out of skillet.

🍽️ Serve With

This casserole is the perfect addition to a delicious baked or grilled chicken. Try it with one of these easy and delicious chicken recipes!

  • Baked BBQ Chicken Breast
  • Instant Pot Chicken Thighs
  • Baked Chicken Quarters
  • Shake and Bake Chicken
  • Hasselback Chicken

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Overhead of the baked zucchini squash casserole in cast iron skillet.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
4.99 from 157 reviews

Zucchini Squash Casserole

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.
Author | Angela Latimer
Servings: 8 servings
Calories: 258kcal
Prep 10 minutes minutes
Cooking 50 minutes minutes
Total Time 1 hour hour
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Ingredients
 

  • 3 medium zucchini (sliced into ¼ inch rounds)
  • 3 medium yellow squash (sliced into ¼ inch rounds)
  • 4 tablespoon butter (½ stick+a little extra to grease the pan)
  • ¼ cup all-purpose flour
  • 1 tablespoon minced garlic
  • 2 cups whole milk
  • 1 tablespoon Italian Herbs (or Italian seasoning)
  • 2 cups cheddar cheese (grated, or use a cheese blend of your choice)
  • ½ cup Panko breadcrumbs
  • salt & pepper (to taste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • 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.
  • Next, in a large skillet over medium heat melt the butter. Add the garlic and saute for a couple of minutes.
  • Add the flour and whisk into the melted butter and 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.
  • Add the Italian herbs, cheese, salt, and pepper. Whisk until all the cheese has melted. Remove from heat.
  • Pour the melted cheese mixture over the arranged zucchini and squash. Top with the Panko.
  • 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.

Nutrition

Calories: 258kcal (13%) | Carbohydrates: 14g (5%) | Protein: 12g (24%) | Fat: 18g (28%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg (17%) | Sodium: 287mg (12%) | Potassium: 518mg (15%) | Fiber: 2g (8%) | Sugar: 7g (8%) | Vitamin A: 862IU (17%) | Vitamin C: 26mg (32%) | Calcium: 316mg (32%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Casseroles, Side Dish, vegetable side dish
Cuisine American
« Teriyaki Chicken Stir Fry
Pineapple Upside Down Bundt Cake »

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Comments

    4.99 from 157 votes (152 ratings without comment)

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  1. Tina says

    May 05, 2025 at 2:17 pm

    This is absolutely delicious!

    Reply
  2. Dee says

    May 28, 2024 at 9:03 pm

    5 stars
    Love this recipe! It was quick, easy and delicious! It was also a hit with my kiddos. Thank you! Mines came out quite soupy, so next time I will use less liquid and flour. I used 1 cup of A-2 milk, 1 cup half and half, and 1/4 cup cassava flour. (Cassava is a root and a healthier option.) Enjoy it's a keeper!

    Reply
  3. Sharon says

    August 11, 2023 at 8:24 pm

    4 stars
    only had 2 of zuc and squ so I improvised with a whole onion sliced sliced. I liked it and so did my parents. Also did porkchops in my new air fryer, did a side of jasmine rice and it made a nice meal. Or course we had yummy brownies still warm topped with a scoop of vanilla ice cream. Folks are on salt free diet and it's hard to please them. Their old and have many wonderful meals throughout their travels!!! LOL

    Reply
  4. Anonymous says

    November 12, 2022 at 12:59 pm

    Can you use a casserole dish?

    Reply
    • Angela @ BakeItWithLove.com says

      November 12, 2022 at 1:48 pm

      Yes, but it would still need to be a smaller casserole dish or one that is close in shape and size to the 12-inch cast iron skillet used here. Enjoy!

      Reply
  5. Anonymous says

    October 03, 2022 at 1:43 pm

    5 stars
    Good and simple instructions to follow.
    Thank you

    Reply
  6. Angela Costa says

    September 22, 2022 at 7:52 am

    Eu adorei....fiz agora pro almoço

    "I loved it....I made it now for lunch"

    Reply
    • Angela @ BakeItWithLove.com says

      September 22, 2022 at 9:31 am

      Maravilhoso! Estou feliz que você gostou.

      "Wonderful! I'm glad you enjoyed it."

      Reply
  7. Lise says

    September 03, 2022 at 9:27 pm

    Excellent recipe, love this sauce, which is similar to Hollindaise.
    Only had 3 large squash / zucchini, but left the amount of the sauce the same. It is a little soupier, but that will thicken as it cools. I did cut the Italian Seasoning to 1 1/2 tsp, which is plenty for me. Otherwise, followed recipe as written.
    Thank you, so much for sharing your recipe, I will definitely make this again & again, as well as sharing with family & friends.

    Sincerely,
    Lise

    Reply
  8. Kimmy says

    August 03, 2022 at 4:32 pm

    Tonight it will be my first time to try this it’s in oven right now cross finger I did make one tiny error is flour which it was 1/2cup of flour oh shoot!! And I use 2% milk So far what I see the picture step by step same way what I did. I’m nervous wreck hope it turn tasty!! Just one tiny error. Will that be ok. I did add little more milk less 1/3 of milk

    Reply
  9. Stephanie says

    July 25, 2022 at 10:53 am

    Can this be made on the stovetop completely

    Reply
  10. Anonymous says

    June 26, 2022 at 1:26 pm

    5 stars
    Makes LOTS so more for Family

    Reply
  11. Anonymous says

    March 22, 2022 at 4:55 pm

    4 stars
    Very good but a little heavy on the Italian seasoning. I’ll make again but reduce the amount I use.

    Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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