Squash Casserole Recipe

This Squash Casserole Recipe is a perfect low-carb side dish for summer BBQs or holidays such as Thanksgiving. It’s hearty, cheesy, and full of flavor.

Looking for a low-carb side dish that will please everyone at the table? This squash casserole recipe is the perfect solution!

Made with healthy ingredients like yellow squash, zucchini, and heavy cream, this casserole is flavorful and satisfying. Plus, it’s easy to make ahead of time and can be reheated for an effortless weeknight meal. Give it a try tonight!

If you happen to have a ton of squash and zucchini from the garden this time of year, like a lot of us do – making it all into a casserole like this one is perfect.

Not only does it take care of the piles of veggies stacking up in the kitchen, but provides a tasty dish to serve alongside all those great grilling recipes.

Plus – this one is great for carrying over into the holiday season too. Super delicious paired with beef or turkey.

zucchini casserole

Here are some commonly asked questions

What is in a Squash Casserole?

This low carb squash casserole recipe features yellow squash, zucchini, heavy cream, and cheese. You can easily customize it to your liking by adding in additional vegetables or herbs. For a more substantial casserole, you could also add cooked ground beef or sausage.

Can I use my Pyrex glass 9 x 13 baking dish for this recipe?

Aside from Corning Ware, Pyrex used to be known for being one of the only glass companies that make a product you can bake with. However, most people are unaware that Pyrex changed the formulation for their glassware some time ago, affecting how well it holds up under higher temperatures.

The blessing of tempered glass is that it is typically very resilient to temperature changes and other stressors. However, the curse is that it will not just shatter, but explode if the integrity is compromised. With new Pyrex products, this was the experience of many, including my readers, when cooking at high temperatures.

My recommendation is to not use a Pyrex baking dish at temperatures that exceed 350℉. Rather, be sure to use a ceramic dish or Corning Ware instead. These images here were taken using a very old dish that dates back far beyond when the change is thought to have happened.

For more information about this, visit: https://food.thefuntimesguide.com/exploding_pyrex/

How long can I store my casserole in the refrigerator?

Provided you did not allow your casserole to sit at room temperature when serving, you can store it in the refrigerator for up to 4 days before you would want to make another batch.

Allowing hot or cold foods to sit at room temperature increases the initial number of microbes in the food when you place it in the refrigerator. Though the cool temperature of the refrigerator slows the growth of microbes, they will continue to proliferate. Starting with more microbes means that their numbers can reach unsafe levels sooner, despite refrigeration. Thus, it is best to not leave food out for more than an hour.

Outside of the squash and zucchini, can I substitute fresh ingredients like the onion or garlic for dried or prepared ingredients?

For convenience, it is okay to substitute fresh ingredients for dried or prepared ingredients. However, it is best to avoid doing this with the onion just because the additional juices and flavor that come with a fresh onion cannot be replaced with dried alternatives. However, using minced garlic instead of granulated or fresh garlic is a perfectly acceptable substitute.

Can I substitute the parmesan in this recipe for other types of cheese?

You could substitute the parmesan cheese with another cheese of your choice when making this recipe. Know that you may find more success with hard cheeses like cheddar or provolone rather than soft cheeses like gouda and mozzarella.

This is because your vegetables will introduce a great deal of water to your recipe as they cook. Soft cheeses are more likely to capture this water and make the casserole soggy while hard cheeses will resist this effect.

Do I have to use both summer squash and zucchini for this recipe? Can I just use one or the other?

You do not need to use both summer squash and zucchini for this recipe. Often, people will only have one of these on hand at a time. Unless you intend to halve the recipe, be sure to double the amount of whichever vegetable you use.

Ingredients for Squash Casserole

• butter
• zucchini – sliced evenly
• yellow squash – sliced evenly
• onion – diced
• salt and black pepper to taste
• garlic powder or garlic – minced
• heavy cream
• shredded parmesan cheese

My sauce became lumpy during the thickening process. What happened?

If your sauce became lumpy, this is because it lost too much water too fast during the reduction process causing the heavy cream and cheese to curdle.

To fix this, reduce the heat and allow the mixture to cool just a little. Then, add additional heavy cream in ½ cup increments and mix until the lumps are gone. This will make a little more sauce than you intended, but it will save the recipe and prevent you from having to waste all of your ingredients.

What goes well with this side dish?

I find that this recipe goes well with a wide variety of foods. However, I love to pair the sweetness of the vegetables and the flavor of the parmesan with my best Grilled Boneless Chicken Thighs or my favorite Garlic Butter Filet Mignon. This recipe goes a long way to creating a classy, delicious, and beautiful addition to your favorite main dishes.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

How to Make Squash Casserole

1. Preheat the oven to 450 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
2. In a large (12-inch) skillet over medium heat, melt the butter.
3. Add the zucchini, yellow squash, and onion.
4. Season the vegetables with garlic. Add salt and pepper as desired.
5. Cook the vegetables, stirring as needed, for 4 to 6 minutes or until they become crisp-tender.
6. Add the heavy cream and ½ cup of the shredded parmesan. Cook until the sauce has thickened.
7. Transfer the mixture to the prepared casserole dish. Top with the remaining parmesan cheese.
8. Bake for 8 to 10 minutes or until the cheese has melted.

What does it mean to cook the vegetables until they are “crisp-tender?”

When cooking vegetables, you must be careful to strike a balance between softening the vegetables without leaving them limp and without form.

What this recipe means by cooking until the zucchini and squash are crisp-tender is that they should be soft enough for you to easily poke through them with a fork, but crisp enough to not droop when you pick them up.

This is important because you do not want to overcook your vegetables when you place them in the oven for the final step of this recipe.

Products I love when making Squash Casserole…

This veggie casserole recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made this type of side dish before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe. (you can also SHOP MY FAVORITES in my store)

• prep bowls
• spatula
• measuring cups and spoons
• serving spoon
• cutting boards
• knives
• casserole dish

If you love this easy squash casserole recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!

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