Zucchini & Squash Casserole

5 servings
25 min

Zucchini and squash casserole - easy, healthy and vegetarian! This one skillet wonder is a great option for meatless Monday (or any night of the week). Simply sauté diced veggies, add shredded cheddar cheese and seasonings, then bake for ten minutes. It's that simple!

Zucchini And Squash Casserole

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What you'll need:

  • Extra virgin olive oil: for sautéing diced veggies.
  • Zucchini, yellow squash & calabacita squash: if you can't find calabacita squash at the store, substitute an additional zucchini or yellow squash (or any other variety of summer squash)!
  • Shallots: shallots add delicious flavor to this dish! Any variety of onion will also work fine.
  • Cauliflower rice: substitute cooked white or brown rice if you prefer.
  • Black beans: delicious, velvety black beans add nice texture.
  • Sweet corn: for a little crunch.
  • Garlic, salt & pepper: some simple spices (feel free to experiment).
  • Fresh parsley: adds a bright flavor and visual appeal!
Ingredients for Zucchini And Squash Casserole

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Zucchini & Squash Casserole
Recipe details
  • 5  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 tablespoon extra virgin olive oil
  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 small calabacita squash *or substitute additional zucchini/yellow squash or another variety of summer squash
  • 2 shallots
  • 4 cups cauliflower rice
  • 1/2 cup black beans
  • 1/2 cup sweet corn
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 3 cups shredded sharp cheddar cheese *divided in half
  • 1/4 cup chopped parsley

Preheat oven to 400°F.
Measure olive oil into a large, oven safe skillet on the stove top and place on medium heat. (*tip: if you don't have an oven safe skillet, use a regular one and then transfer ingredients to a casserole dish before baking).
Dice zucchini and squash and add to the skillet. Sauté for 8-10 minutes, stirring occasionally.
Dice shallots and stir them into the zucchini & squash in the skillet. Continue to sauté for 2-3 more minutes.
Add cauliflower rice, black beans, sweet corn, salt, pepper, garlic powder and half of your shredded cheddar. Gently stir all ingredients together until well combined. (*tip: if necessary, you can add cauliflower rice in shifts to help prevent overflow. As you stir it in, it'll cook down, giving you more space to work with).
Pat ingredients evenly into the skillet and sprinkle remaining cheese on top.
Transfer to the oven and bake for 10 minutes.
While your casserole bakes, chop up your parsley.
Remove skillet casserole from the oven and allow it to cool. Sprinkle with fresh, chopped parsley.
Plate and enjoy!
Garlic Salt & Lime
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  • Mary Mary on Apr 11, 2022

    What is cauliflower rice? Something you buy or make yourself by dicing a head of cauliflower finely?

    • Kelvin Kelvin on Apr 12, 2022

      It is actually called "Riced Cauliflower". It is made by putting partially cooked Cauliflower [florets] through a "Ricer". (Think of a big version of a garlic press.) It comes out in a coarse form that leaves it with a grainy consistency, and somewhat of a 'tooth'. It can then be added into your recipe. It is somewhat of a 'filler' and lets the dish increase in volume from a healthy, if somewhat 'neutral' vegetable. It works well with virtually any flavor profiles, and is a vegetarian delight ingredient. You can make your own, or buy it in the frozen food aisle.

  • Bunni Seaver-rankey Bunni Seaver-rankey on Apr 11, 2022

    This looks grea....gonna try it