Easy Squash and Zucchini Casserole

This delicious dinner recipe uses both zucchini and squash! It’s a vegetable heavy recipe that everyone loves. You can pair it with your favorite protein for a full meal.

The main difference between zucchini and squash is their color. It’s usually the simplest way to tell them apart!

Zucchini are typically a dark green color and sometimes have dark and light green variations on the same vegetable. Squash is usually yellow. It can be golden to bright yellow in color and usually has a softer more easily pierced skin.

Another differentiating factor is the shape. Squash are usually more bulbous on the bottom while zucchini are more straight and usually are more uniform in size throughout. They may have a slight taper towards the top but typically do not have a curve or a bulbous bottom.

You can eat the skin on both squash and zucchini! They’re simple to prepare and to clean. Here’s a post all about how to clean yellow squash which can apply to zucchini as well!

You do not have to remove the skin on the vegetables we’re going to use for this casserole apart from the onions! It’s a simple chop and go situation here today which makes this dinner even simpler to prepare.

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

This recipe uses simple wholesome ingredients to make a tasty casserole for dinner that everyone will love. Check it out and add these ingredients to your shopping list for the week. Full amounts are in the printable shopping list at the bottom of the post!

You will need zucchini, squash, butter, shallots, salt and pepper to taste. We will also use some heavy whipping cream, panko bread crumbs, garlic, and parmesan cheese!

This casserole is really easy to make. It has simple to prepare ingredients. Since we are using vegetables that don’t need to be peeled it saves us a lot of time in the prep work department as well.

I like to make this for dinner and make a second pan for lunches throughout the week. It reheats fine and I know I can throw some cooked ground chicken in the mix to make it a full meal without any extra work!

Preheat oven to 450 degrees

In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter until tender

Add in garlic and cook 1 minute

Stir in the cream and cook until thickened

Remove from heat and stir in ½ the panko crumbs and parmesan cheese

Spoon into 13×9 baking dish prepared with nonstick spray

Sprinkle remaining panko and parmesan over the top

Bake until golden brown and bubbly – about 10 minutes

Serve & enjoy!

When the squash and zucchini come into season in the garden they all seem to come at once. Here’s a bunch of other recipes that use both zucchini and/or squash!

Try out Chicken and Yellow Squash Casserole, Baked Yellow Squash Recipe, Zucchini and Summer Squash Casserole, Pork and Yellow Squash Skillet, The Perfect Yellow Squash Recipe and Easy Baked Spaghetti Squash Lasagna which you can easily make with any kind of squash!

For another veggie centered recipe try out this Tomato Salad With Basil!