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Creamy Yellow Squash and Zucchini Casserole

Creamy Yellow Squash and Zucchini Casserole for Cozy Nights

This Creamy Yellow Squash and Zucchini Casserole is a delightful comfort food that transforms summer vegetables into a flavorful side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Yellow Squash Look for firm squash around 1.5 inches in diameter.
  • 4 cups Zucchini Pair with yellow squash for a balanced flavor profile.
  • 2 cloves Garlic Fresh minced garlic is best.
  • 1 medium Shallots Can substitute with yellow onion if necessary.
For the Sauce
  • 2 tablespoons Butter Can be replaced with olive oil for a dairy-free option.
  • 1 cup Heavy Cream Can substitute with half-and-half in a pinch.
For the Topping
  • 1 cup Panko Breadcrumbs Ensure freshness for optimal texture.
  • 1/2 cup Parmesan Cheese Can be substituted with nutritional yeast for a vegan option.

Equipment

  • large skillet
  • Baking dish
  • sharp knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C).
  2. Slice the zucchini and yellow squash into uniform 1/4-inch thick rounds.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat, add zucchini, yellow squash, and minced shallots, and sauté for 4-6 minutes.
  4. Drain any excess liquid and stir in the minced garlic, cooking for about 1 minute.
  5. Pour in 1 cup of heavy cream, simmer for 3-5 minutes, then stir in half of the panko breadcrumbs and Parmesan cheese.
  6. Transfer the creamy vegetable mixture into a greased baking dish and top with remaining panko and Parmesan.
  7. Bake for 8-10 minutes until the topping is golden brown and crisp.
  8. Broil for an additional 1-2 minutes for extra crispness, watching closely.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Ensure even slicing of vegetables for best texture and drain excess liquid after sautéing to prevent a watery casserole. This dish can be prepared in advance and refrigerated before baking.

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