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Crispy Zucchini and Yellow Squash Casserole – Easy Herb Breadcrumb Bake Recipe

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This comforting casserole features tender zucchini and yellow squash baked in a creamy cheese base, topped with crispy herb-infused breadcrumbs. It’s quick to prepare, crowd-pleasing, and perfect for weeknights, potlucks, or holiday sides.

Ingredients

Scale
  • 2 medium zucchini (about 400g), sliced into 1/4-inch rounds
  • 2 medium yellow squash (about 400g), sliced into 1/4-inch rounds
  • 1/2 cup sour cream (120g)
  • 1 cup shredded cheddar cheese (100g)
  • 1/2 cup grated parmesan cheese (50g)
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs (60g)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, leaves only, chopped (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons unsalted butter (45g), melted
  • Optional: pinch red pepper flakes
  • Optional: Italian seasoning (swap for thyme if desired)
  • Optional: gluten-free breadcrumbs (for GF version)
  • Optional: dairy-free cheese (for vegan version)
  • Optional: Greek yogurt (replace sour cream for lighter twist)

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8×8-inch casserole dish with butter or nonstick spray.
  2. Wash and trim ends of zucchini and yellow squash. Slice into 1/4-inch rounds. Pat dry with paper towels if watery.
  3. In a large mixing bowl, whisk together sour cream, cheddar cheese, parmesan cheese, and beaten egg. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  4. Add sliced zucchini and yellow squash to the creamy mixture, tossing gently to coat.
  5. Spoon coated squash into the prepared casserole dish, spreading evenly and pressing down gently.
  6. In a small bowl, mix panko breadcrumbs, parsley, thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle in melted butter and stir until evenly coated.
  7. Scatter breadcrumb mixture over the squash layer, covering completely without pressing down.
  8. Bake for 30-35 minutes, until the top is golden brown and squash is fork-tender. Tent loosely with foil if topping browns too quickly.
  9. Remove from oven and let rest for 10 minutes before slicing.
  10. Cut into squares and serve warm. Sprinkle with extra parsley if desired.

Notes

For best texture, use fresh, firm squash and pat dry before mixing. To avoid sogginess, salt and drain squash slices for 20 minutes if extra watery. For extra crunch, broil the topping for 2-3 minutes at the end. Gluten-free and dairy-free adaptations are easy with ingredient swaps. Leftovers reheat best in the oven to restore crispiness.

Nutrition

Keywords: zucchini casserole, yellow squash bake, crispy breadcrumb topping, easy vegetable casserole, summer squash recipe, comfort food, vegetarian casserole, herb bake, potluck side, cheesy squash casserole

Find it online: https://hungermind.com/crispy-zucchini-and-yellow-squash-casserole-easy-herb-breadcrumb-bake-recipe/