Description
Enjoy a taste of summer with this delightful zucchini and yellow squash casserole. It’s a perfect way to use fresh, seasonal vegetables.
Ingredients
Scale
- 2 cups sliced zucchini
- 2 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, melt 1/4 cup butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in the cheddar cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- Gently fold in the sliced zucchini and yellow squash.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the bread crumbs and 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
- Bake for 30-35 minutes, or until bubbly and lightly browned on top.
- Let stand for 5 minutes before serving.
Notes
- You can add other vegetables like bell peppers or corn for extra flavor and color.
- For a richer taste, use a blend of cheeses like Monterey Jack or Gruyere.
- If you prefer a crispier topping, you can add a sprinkle of Parmesan cheese with the bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg