This Loaded Zucchini and Squash Bake is a comforting dish that brings together tender layers of zucchini and yellow squash smothered in a rich, garlic cream sauce. Topped with golden, crispy breadcrumbs and melted mozzarella, this dish is a true crowd-pleaser. It’s perfect as a side dish for family dinners or as a light main course.
Ingredients
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup sour cream or plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Salt and pepper to taste
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
Fresh parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute, making sure the garlic doesn’t burn.
In a mixing bowl, combine the sautéed onion and garlic with sour cream (or Greek yogurt), Parmesan cheese, 1/2 cup mozzarella cheese, thyme, basil, salt, and pepper. Stir until everything is well-mixed.
Layer half of the zucchini and squash slices in the prepared baking dish. Spread half of the cream mixture evenly over the vegetables. Repeat the layers with the remaining zucchini and squash, then spread the remaining cream mixture on top.
Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake uncovered for 30-35 minutes, or until the vegetables are tender, and the top is golden and bubbly.
Let the dish sit for about 5 minutes before serving. If desired, garnish with fresh parsley.
Servings and Timing
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6 servings
Variations
Add protein: For a heartier meal, consider adding cooked chicken or sausage to the layers.
Use different cheese: You can experiment with other cheeses like cheddar or Gruyère for a unique flavor twist.
Gluten-free: To make this dish gluten-free, substitute regular panko breadcrumbs with gluten-free breadcrumbs.
Herb options: If you prefer different herbs, fresh oregano or rosemary can work wonderfully in place of thyme and basil.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or microwave individual servings for about 1-2 minutes.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s chilled.
Can I use other vegetables in this bake?
Absolutely! You can substitute or add other vegetables like bell peppers, mushrooms, or eggplant. Just make sure the veggies are cut to a similar thickness to ensure even cooking.
Is this recipe suitable for a low-carb diet?
Yes, this dish is relatively low-carb, especially if you use Greek yogurt instead of sour cream. The panko breadcrumbs are the main source of carbs, but you can make it even lower-carb by using a substitute for the breadcrumbs.
Can I freeze leftovers?
Yes, you can freeze leftovers. Just let the dish cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, bake from frozen at 375°F for about 45 minutes, or until heated through.
Can I use a different type of cheese?
Definitely! You can substitute other cheeses such as cheddar, Gouda, or even a mix of cheeses for a different flavor profile. Mozzarella works best for melting, but feel free to get creative.
Conclusion
This Loaded Zucchini and Squash Bake is a delicious and versatile dish that’s perfect for any occasion. With its creamy texture, savory garlic flavor, and crispy breadcrumb topping, it’s sure to become a family favorite. Whether served as a side or the main course, this dish showcases the best of summer vegetables in a way that’s both satisfying and easy to make.
📖 Recipe:
Print
Loaded Zucchini and Squash Bake
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting dish featuring layers of zucchini and yellow squash smothered in a creamy garlic sauce, topped with crispy breadcrumbs and melted mozzarella cheese.
Ingredients
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup sour cream or plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Salt and pepper to taste
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute.
- In a mixing bowl, combine the sautéed onion and garlic with sour cream (or Greek yogurt), Parmesan cheese, 1/2 cup mozzarella cheese, thyme, basil, salt, and pepper. Stir until well-mixed.
- Layer half of the zucchini and squash slices in the prepared baking dish. Spread half of the cream mixture evenly over the vegetables. Repeat the layers with the remaining zucchini and squash, then spread the remaining cream mixture on top.
- Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
- In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake uncovered for 30-35 minutes, or until the vegetables are tender, and the top is golden and bubbly.
- Let the dish sit for about 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
If you’re looking for a heartier meal, add cooked chicken or sausage to the layers.
For a gluten-free version, use gluten-free breadcrumbs instead of panko.
Feel free to experiment with other herbs like fresh oregano or rosemary instead of thyme and basil.
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
