Southern Zucchini Squash Casserole
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Fresh yellow squash, zucchini and sweet onion come together in this classic Southern casserole, creating a creamy, cheesy side dish that’s perfect for showcasing summer produce at its peak.
Finished with a buttery Ritz cracker topping and baked until golden brown, this comforting casserole is ideal for backyard barbecues, family cookouts and potlucks. Simple to prepare and easy to share, it’s a crowd-pleasing side that pairs beautifully with all your favorite summer meals.
Why You’ll Love This Recipe:
- This is a great opportunity to use summer squash. This casserole is one of the best ways to use local summer squash. Tender squash and sweet onions are baked into a creamy, cheesy filling that everyone will love.
- It is very comforting. Creamy, cheesy, and topped with buttery Ritz crackers, this Southern squash casserole is the ultimate summer comfort food. It’s a nostalgic side dish that’s always a hit at the dinner table.
- Great side dish for a summer gathering. Whether you’re going to a backyard barbecue, potluck, or family cookout, this squash casserole travels well and feeds a crowd. It’s an easy side dish that pairs beautifully with all your favorite summer meals.
Southern Zucchini Squash Casserole
Cook time: 40min Prep time: 15min Total time: 55
Servings: 8
Ingredients
For The Filling
- 1 Tbsp extra virgin olive oil
- 3 medium yellow squash (1.5 pounds), sliced
- 3 medium zucchini (1.5 pounds), sliced
- 1 onion, diced
- 2 large eggs
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1½ tsp salt
- 1 tsp garlic powder
- Dash black pepper
- Dash cayenne pepper (optional)
- Butter, for greasing the pan
For The Topping
- 1 sleeve Ritz crackers, crushed
- 3 Tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 2-qt baking dish with butter.
- Heat the olive oil in a large skillet over medium heat. Add the squash and onion and cook for about 10 minutes, stirring occasionally, until the squash is tender. Remove from heat and transfer to a colander to drain any excess moisture.
- In a large bowl, whisk together the eggs, sour cream, mayonnaise, salt, garlic powder, black pepper, and cayenne pepper. Fold in the shredded cheese.
- Add the cooked squash mixture to the bowl and stir until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the crushed crackers and melted butter. Sprinkle evenly over the casserole.
- Bake for 30-40 minutes, or until the casserole is fully cooked and the topping is golden brown.
- Let rest for 5 to 10 minutes before serving.
