This delicious cheesy, healthy summer squash casserole recipe is so simple to make and is the perfect summer side dish for using all of those yellow squash or zucchini! (vegetarian, nut-free)
Quick hypothetical question: You have a ton of extra summer squash in your fridge because it's summer and summer squash is awesome. What do you make? You could grill them. You could spiralize them. You could cut 'em up and eat them with some avocado hummus.
OR you could make this delicious, cheesy summer squash casserole!
Why You'll Love This Cheesy Summer Squash Casserole
This squash casserole with a crispy panko topping and creamy, cheesy squash filling is inspired by the most delicious squash casserole from Sissy's Southern Kitchen in Dallas - a charming restaurant famous for its fried chicken and cute old south décor. As soon as I tried it, I knew I had to make my own.
This squash casserole is a healthier version of southern squash casserole, and it's the perfect use for yellow summer squash (or zucchini). It's super easy to make with very little prep time, and it's delicious with any summer meal!
How To Make Healthy Summer Squash Casserole
- Grate the squash into a bowl lined with paper towels or a clean dish towel. Squeeze out as much of the water as possible. Chop the onion and garlic and grate the cheese.
- In a large bowl, whisk the flour, egg, milk, salt and pepper.
- Stir in squash, onion, garlic and all of the cheese except for ¼ cup of parmesan.
- Spread the mixture into a greased baking dish and top with panko and remaining parmesan.
- Bake covered 30 minutes, until bubbly and the top is golden.
- For a super golden, crunchy top, broil for 1-2 minutes at the end of baking.
Tips for Making the Best Squash Casserole
The secret to getting a good sauce and a cohesive casserole with squash is squeezing out as much water as possible from the squash after you grate it. Otherwise, you end up with a watery casserole. So don't skip that step.
You should also use good quality cheese for the best cheesy flavor. I like to use a combination of cheeses since I usually have small bits of a variety of cheeses in my fridge. A good block of parmesan, gruyere or manchego goes a long way. It transforms the humble yellow squash into the most delicious side dish ever without using Paula Deen amounts of butter.
Can This Squash Casserole Be Made Ahead?
You can mix the filling up to a day in advance. Just spread it into the baking dish, cover and refrigerate. When you're ready to bake, top with the panko and parmesan and bake!
Next time you have lots of summer squash in your fridge (i.e. right now), make them into something amazing with this cheesy summer squash casserole recipe!
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Cheesy Summer Squash Casserole
This delicious cheesy, healthy summer squash casserole recipe is so simple to make and is the perfect summer side dish for using all of those yellow squash or zucchini! (vegetarian, nut-free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: side dish
- Method: baked
- Cuisine: Southern
Ingredients
- 4 medium yellow squash (about 3 cups after grating and squeezing the water out)
- 4 cloves garlic, minced
- ½ small onion, minced
- 1 tbsp wheat flour
- 1 ½ cups milk
- 1 large egg
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup freshly grated parmesan or gruyere + ¼ cup parmesan for topping
- ¼ cup whole wheat bread panko or bread crumbs (regular works too)
Instructions
- Heat oven to 400° F.
- Line a colander or bowl with paper towels or a clean dish towel. Grate squash onto paper towels and squeeze out as much liquid as you can.
- Chop onions and garlic. Grate the cheese.
- Whisk together flour, milk, egg and pepper in a large bowl. Add squash, onions, garlic and all of the cheese except for ¼ cup of the parmesan and stir gently to combine.
- Pour mixture into a lightly greased 8-inch baking dish.
- Sprinkle panko and parmesan over the top of the squash and bake for 30 minutes, or until squash is bubbly and top is golden.
- Place under the broiler for 1-2 minutes to crisp the top (optional). Remove from oven and serve hot.
Notes
This recipe can be doubled for a 9x13 inch dish.
To make ahead, simply make the filling and spread into the baking dish. Cover and refrigerate until ready to bake, up to 1 day. When you're ready, sprinkle with panko and parmesan and bake.
For gluten-free, use your favorite gluten-free bread crumbs and 1-to-1 gluten-free all purpose flour.
Keywords: healthy cheesy squash casserole, healthy summer squash casserole
Gahlia says
so yummy! making it again tonight with zucchini this time. thank you for sharing! so many recipes i find are full of butter and cream, im grateful for a healthier alternative. i will definitely be checking out your other recipes! ❤️
★★★★★
Kaleigh says
So glad you liked it! Great use for zucchini too!
Ariella @ Perspective Portions says
This looks incredible. I can't wait to make it.