Creamy Zucchini & Summer Squash Bake with Herbed Crunch Topping

Zucchini and Summer Squash Casserole

A Zucchini and Summer Squash Casserole is the epitome of a summertime vegetable dish, blending the creamy richness of sour cream with the fresh flavors of zucchini and summer squash. This casserole is not just a delightful way to utilize an abundance of garden-fresh squash, but also an easy and inexpensive option that fits seamlessly into any meal plan, particularly during the bountiful summer months. With its blend of herb-seasoned stuffing and savory mushrooms, this casserole offers a satisfying texture and taste that will please any palate.

Overview

Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Category: Vegetable
Keywords: Low Protein, Summer, Under 60 Minutes, Oven, Easy, Inexpensive
Servings: Not specified
Yield: Not specified
Calories: 477.9 per serving
Fat Content: 31.8 grams
Saturated Fat Content: 18.1 grams
Cholesterol Content: 76 milligrams
Sodium Content: 1102.3 milligrams
Carbohydrate Content: 41.1 grams
Fiber Content: 3.3 grams
Sugar Content: 9.8 grams
Protein Content: 9.3 grams

Ingredients

Here is a detailed list of ingredients required for this flavorful casserole:

Butter: 2 tablespoons for sautéing, plus additional for greasing the dish and melting for the stuffing mix.
Zucchini: 1 large or about 1 medium-sized zucchini.
Summer Squash: 1 large or about 1 medium-sized yellow squash (you can substitute with zucchini if desired).
Sour Cream: 1 cup, which adds a creamy and tangy component to the casserole.
Condensed Cream of Mushroom Soup: 1 can, for an easy and flavorful base.
Button Mushrooms: 1 cup, fresh and sliced, adding an earthy flavor and texture.
Herb Seasoned Stuffing Mix: 1 package, which provides a crunchy and savory topping.
Onion: 1/2 cup, finely chopped, for added sweetness and depth of flavor.
Salt and Pepper: To taste, for seasoning the squash mixture.

Quantities Breakdown

Ingredient	Quantity
Butter	2 tablespoons (plus more for greasing and stuffing mix)
Zucchini	1 large or medium
Summer Squash	1 large or medium
Sour Cream	1 cup
Condensed Cream of Mushroom Soup	1 can
Button Mushrooms	1 cup
Herb Seasoned Stuffing Mix	1 package
Onion	1/2 cup (finely chopped)
Salt and Pepper	To taste

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9 x 13 inch baking dish or casserole with butter to prevent sticking and ensure easy serving later.
Prepare the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are tender and translucent. This should take about 5 minutes.
Cook the Squash: Add the sliced zucchini and yellow squash to the skillet with the onions. Continue cooking and stirring occasionally until the squash is just tender. Season the mixture with salt and pepper to taste. This step enhances the natural flavors of the vegetables and prevents the casserole from becoming watery.
Combine with Other Ingredients: Stir in the condensed cream of mushroom soup, sour cream, and sliced button mushrooms into the skillet. Mix everything well until all the vegetables are coated with the creamy sauce.
Prepare the Stuffing Mix: In a large bowl, combine the melted butter with the herb-seasoned stuffing mix. This will form the crispy, flavorful layers of the casserole.
Assemble the Casserole: Pour half of the stuffing mix into the prepared baking dish and spread it evenly to form the base layer. Then, layer the squash mixture over the stuffing mix, spreading it out evenly. Finally, cover the squash mixture with the remaining stuffing mix, spreading it out to form the top layer.
Bake the Casserole: Place the assembled casserole in the preheated oven and bake uncovered for 30 to 35 minutes. The casserole is done when the topping is golden brown and the dish is bubbly.
Serve and Enjoy: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly, making it easier to serve.

Tips for Success

Choose Fresh Ingredients: For the best flavor, use fresh zucchini and summer squash. If you have a surplus of zucchini, feel free to use it exclusively in place of summer squash.
Prevent Sogginess: Cook the zucchini and squash until just tender to prevent them from releasing too much water into the casserole.
Customize the Stuffing: If you prefer, you can use homemade stuffing or another flavor of stuffing mix to vary the taste.
Make It Ahead: This casserole can be assembled ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Nutritional Information

Here’s a detailed look at the nutritional profile for this casserole per serving:

Calories: 477.9 kcal
Fat: 31.8 grams
- Saturated Fat: 18.1 grams
Cholesterol: 76 milligrams
Sodium: 1102.3 milligrams
Carbohydrates: 41.1 grams
- Fiber: 3.3 grams
- Sugar: 9.8 grams
Protein: 9.3 grams

This nutritional information makes it clear that while the casserole is rich and creamy, it also packs a good amount of carbohydrates and fat, making it a satisfying side dish or main course.

Variations and Substitutions

Vegetarian Option: Ensure the condensed cream of mushroom soup is vegetarian-friendly or substitute with a homemade version.
Vegan Adaptation: Use a plant-based sour cream and mushroom soup. Substitute the butter with a vegan margarine.
Lower Sodium: Opt for a low-sodium condensed soup and stuffing mix to reduce the sodium content.
Gluten-Free: Use gluten-free stuffing mix and ensure the mushroom soup is also gluten-free.

Pairing Suggestions

This casserole pairs beautifully with a variety of main dishes, particularly those that are grilled or roasted:

Grilled Chicken: The light, summery flavor of grilled chicken complements the creamy richness of the casserole.
Roasted Pork Loin: A savory roasted pork loin adds a hearty element to the meal, balancing the casserole’s creamy texture.
Grilled Fish: Try serving this casserole alongside a simple grilled fish such as tilapia or salmon for a complete and nutritious meal.

Storage and Reheating

Refrigeration: Store any leftover casserole in an airtight container in the refrigerator. It will keep well for up to 3 days.
Freezing: For longer storage, you can freeze the casserole. Wrap it tightly with aluminum foil or plastic wrap and store in a freezer-safe container for up to 3 months.
Reheating: Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through. If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.

Conclusion

The Zucchini and Summer Squash Casserole is a versatile, delicious, and easy-to-make dish that can be adapted to suit various dietary needs and preferences. Its combination of tender squash, creamy sauce, and crunchy stuffing makes it a delightful addition to any meal. Whether you’re looking to use up a bounty of zucchini or simply want a comforting side dish, this casserole is sure to become a favorite in your recipe rotation. Enjoy this tasty summertime treat with your favorite main courses, or even on its own for a satisfying vegetarian meal.