Southern Summer Squash Casserole
Southern summer squash casserole is a classic side dish with a crunchy Panko topping.
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Why you'll love this summer squash casserole
A classic Southern summer squash casserole is a delightful way to use extra yellow crookneck squash that you may have picked up from a farmer's market or grown in your garden.
This cheesy squash recipe can either be a spectacular side dish or the main attraction for a vegetarian dinner.
Southern Green Beans
Add more garden goodness to your table with some fresh green beans!
What's the difference between yellow squash and zucchini?
There aren't huge differences between the two. Zucchini, or courgettes, are dark green with soft white flesh and have more seeds than yellow squash. They are typically straight, and both are members of the squash family.
Of course, yellow squash is yellow in color but often has a crooked neck. Both taste the same and are typically prepared in the same ways. They can be combined in recipes or swapped out if you have one but not the other. Both grow in the wild and are usually abundant in home gardens.
Ingredients
Below is a listing of ingredients for this recipe, be sure to check out the recipe for the full list.
- Yellow squash - look for produce that is about the same in size, and then cut into uniform sizes. You can mix and match it with zucchini or replace it entirely with zucchini since both can be used interchangeably. Do not peel the squash.
- Onion - I like using a milder Vidalia onion, but regular yellow onions will work fine. Dice finely and set aside.
- Garlic - minced.
- Eggs, mayonnaise, and milk - this will combine to form the base of your filling.
- Colby Jack, Mozzarella, and Parmesan Cheese - I love the flavor of combining different cheeses. You can choose one or combine any of your favorite shredded cheeses for this dish.
- Panko bread crumbs and more Parmesan cheese - I use seasoned Panko, and mix with more cheese to get my crusty topping. You can swap out regular bread crumbs, crushed crackers, or even crushed potato chips.
How to buy and store yellow squash
You want to look for small, firm squash that doesn't look like they've been beaten up and are free of blemishes or brown spots. Avoid large squash that feel soft and too light, as they may have dried out.
Store in an airtight bag in the refrigerator for up to one week. They may last longer but are delicate, so it depends a bit on the produce. To freeze, slice, blanche, and then store in plastic freezer bags for up to three months.
How to make squash casserole
- Slice the yellow summer squash into roughly ¼-inch slices. Dice one large onion.
- Preheat a large saute pan on medium heat. Add a small amount of oil to the pan, and add in the diced onion and yellow crookneck summer squash. Cook for about 5-7 minutes. Add the garlic the last minute of cooking to saute. Remove from heat and strain the cooked vegetables in a colander to remove the excess moisture.
Note
Be careful not to overcook the yellow squash - they should be slightly softened but still firm when done cooking.
- In a medium bowl, whisk two eggs. Whisk in the mayonnaise, milk, cheese, salt, and pepper until fully incorporated. Add the cooked vegetables and gently stir with a spoon to combine.
- Preheat the oven to 400 degrees. Grease a 4-quart casserole dish. Pour the prepared vegetable mixture into the greased casserole dish.
- In a small bowl, combine the Panko breadcrumbs and reserved Parmesan cheese. Cover the top of the casserole. Bake for 30 minutes or until the top of the squash casserole has browned.
- You can make this a day ahead. It can be stored in an airtight container once cooked for up to one week. You can also assemble it up to the point of baking and cook it the next day.
- Add diced jalapeno to this dish to give it a little extra zing!
Serving suggestions
Serve this alongside a tender pork tenderloin, or roast chicken. Southern Summer Squash Casserole also is delicious serve with ham or Cajun dirty rice, or as a vegetarian main dish with broccoli.
No, it is not necessary to peel summer squash prior to cooking.
Yes, you can eat the seeds in summer squash since they are soft and edible.
Storage & Reheating
Once it's cooled, store it covered in the refrigerator for up to one week.
To reheat, warm it in a 200-degree oven for about thirty minutes or until the desired serving temperature is reached.
You can freeze this for up to 3 to 4 months. Cool completely, and cover tightly prior to freezing. Thaw in refrigerator prior to reheating.
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Recipe
Southern Summer Squash Casserole Recipe
Equipment
- 1 Spatula
Ingredients
- 6 large yellow squash sliced, ¼ inch thick
- 1 large onion diced
- 1 tablespoon garlic minced
- olive oil for sauteing
- 2 eggs beaten
- ½ cup mayonaisse
- ½ cup milk
- 1 cup Colby Jack Cheese shredded
- 1 cup Mozzarella Cheese shredded
- ¼ cup Parmesan Cheese shredded
- Salt and Pepper to taste
- ¾ cup Panko breadcrumbs
- ¼ cup Parmesan Cheese shredded
Instructions
- Slice the yellow summer squash into roughly ¼-inch slices, and dice the onion.
- Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture.
- Whisk the eggs in a bowl. Whisk in the mayonnaise, milk, and cheese. Salt and pepper to taste.
- Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well.
- Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping.
- Bake in a preheated 400-degree oven for thirty minutes until top is browned.
- Serve immediately. May be stored for up to one week in an airtight container.
What about the eggs you called for in the recipe? You forgot to include them in the directions
Thanks for the heads up, great catch! I've corrected this. Thank you again!