Zucchini Squash Casserole(Vegetable)
A hearty zucchini squash casserole with melted cheddar, seasoned tomatoes, and crunchy bread crumbs, perfect for vegetable lovers and family dinners alike.
Ingredients
Instructions
- Dice the zucchini squash and cook in boiling water for 5 minutes, then drain.
- Dice the onion and chop the green pepper, then brown in butter.
- Add canned tomatoes to the browned vegetables and thicken with flour.
- Stir in sugar and salt into the tomato mixture.
- Pour the tomato mixture over the drained zucchini squash.
- Place the mixture in a casserole dish and sprinkle grated Cheddar cheese on top.
- Brown bread crumbs in butter and sprinkle over the cheese layer.
- Bake at 350°F (175°C) for 40 to 45 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, add garlic or a pinch of red pepper flakes to the vegetable mixture. If you don't have Cheddar cheese, try a blend of Monterey Jack and mozzarella for a different taste. You can also substitute yellow squash for zucchini if desired. Make sure to drain the canned tomatoes well to prevent excess moisture in the casserole.
Serving Suggestions
This Zucchini Squash Casserole pairs beautifully with a fresh garden salad or crusty bread. You can serve it as a side dish alongside grilled chicken or fish for a complete meal. For a vegetarian option, enjoy it with a side of quinoa or brown rice. It's also delicious with a dollop of sour cream or Greek yogurt on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. You can also microwave individual portions for quicker reheating, ensuring they're covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash Casserole(Vegetable) contains roughly 325 calories, with 7g protein, 41g carbohydrates, and 15g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1556mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this casserole?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture before adding it to the casserole. Fresh zucchini will provide a firmer texture, but frozen can work in a pinch.
How can I make this casserole dairy-free?
To make this casserole dairy-free, substitute the butter with olive oil or a plant-based butter alternative. Use a dairy-free cheese substitute in place of Cheddar, and consider adding nutritional yeast for a cheesy flavor without the dairy.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).