Description
A delicious and creamy casserole made with fresh zucchini and yellow squash, topped with a blend of cheeses and breadcrumbs.
Ingredients
- 2 medium zucchinis, sliced (about 2 cups)
- 2 medium yellow squashes, sliced (about 2 cups)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or oregano)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the sliced zucchinis and yellow squashes to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are slightly tender. Remove from heat.
- In a large mixing bowl, combine the sour cream, cheddar cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and Italian herbs. Stir in the cooked squash mixture until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Let it cool for about 5 minutes before serving.
Notes
- For a creamier texture, add an extra 1/2 cup of sour cream.
- To make it a complete meal, consider adding cooked ground turkey or chicken to the vegetable mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg