Baked Yellow Squash with Cheese: Easy Summer Squash Bake Recipe

Golden, bubbly, and absolutely mouthwatering – that’s how I’d describe a slice of baked yellow squash with cheese straight out of the oven. Honestly, the aroma alone is enough to pull everyone into the kitchen (kids, pets, and even that neighbor who “just happened to be walking by”). I still remember the first time I made this easy summer squash bake; it was a hot July evening, and our garden was exploding with yellow squash. My grandmother’s handwritten note on her old recipe card said, “Don’t skimp on the cheese – life’s too short!” I’ve stuck by her advice ever since.

This dish is summer comfort food at its best: creamy, cheesy, and packed with veggies. I’ve fiddled with the recipe over the years, baking it for family reunions and switching up the cheese blends. It’s perfect for busy weeknights or those lazy weekends when you want something delicious without much fuss. Plus, it’s a sneaky way to get kids (and adults!) to eat more veggies. Trust me, if you’ve got picky eaters or squash skeptics, this recipe has a way of winning them over.

Whether you’re a seasoned home cook or just looking for a new twist on summer squash, baked yellow squash with cheese delivers. It’s simple to make, uses easy-to-find ingredients, and it’s forgiving if you swap in what you have on hand. As someone who’s made this bake more times than I can count, I’m excited to share every tip and trick I’ve learned along the way. Let’s talk cheesy goodness, garden-fresh flavor, and a bake that’s as easy as pie (but way healthier).

Why You’ll Love This Recipe

• Quick & Easy: You can prep and bake this yellow squash casserole in under an hour – perfect for when dinner needs to happen fast but still feel special.
• Simple Ingredients: No fancy shopping required. Most of what you need is probably already in your fridge or pantry.
• Perfect for Summer Gatherings: This easy summer squash bake shines at potlucks, backyard BBQs, or cozy family dinners. It’s a crowd-pleaser that travels well and reheats like a dream.
• Kid and Adult Approved: Even the pickiest eaters go back for seconds. Seriously, I’ve watched my cheese-loving nephew request thirds!
• Unbelievably Delicious: The combo of tender squash, golden cheese, and a hint of garlic is the kind of comfort food that makes you sigh after every bite.

What makes this baked yellow squash with cheese stand out? For starters, I blend two cheeses – sharp cheddar and creamy mozzarella –for that perfect gooey top and rich flavor. Slicing the squash thin ensures every bite is tender but not mushy. And – let’s face it – the quick sprinkle of garlic powder adds a subtle kick most recipes skip. This isn’t just another squash casserole; it’s the one you’ll keep coming back to.

This recipe is all about balance: healthy veggies, just enough cheese to feel indulgent, and a method that’s forgiving if you need to improvise. If you want comfort food without the heaviness, this summer squash bake is your answer. I’ve made it for family, friends, and even my local book club – every time, it gets rave reviews. It’s the kind of dish that turns an ordinary dinner into something memorable, with minimal effort (and, honestly, that’s my favorite kind of cooking).

What Ingredients You Will Need

This baked yellow squash with cheese comes together with straightforward, wholesome ingredients. Most are pantry staples – and if you’re lucky enough to have your own garden squash, even better!

• Yellow squash (4 medium, about 1.5 lbs / 680g), thinly sliced – The star of the show. Pick firm, blemish-free squash for best results.
• Cheddar cheese (1 cup / 120g, shredded) – I use sharp cheddar for bold flavor. Pre-shredded works, but fresh is always a bit better.
• Mozzarella cheese (1 cup / 120g, shredded) – Adds creaminess and that irresistible melt.
• Eggs (2 large) – Helps bind the bake together.
• Milk (3/4 cup / 180ml, whole or 2%) – Gives the casserole a soft, custardy texture.
• Parmesan cheese (1/4 cup / 25g, grated) – Optional, but I like a little sprinkle on top for extra flavor.
• Bread crumbs (1/2 cup / 50g, plain or panko) – For that crunchy topping. Gluten-free works just fine too.
• Butter (2 tablespoons / 28g, melted) – Mixed with breadcrumbs for a golden, crispy finish.
• Onion (1 small, finely chopped) – Adds depth and a slight sweetness.
• Garlic powder (1 teaspoon) – For a subtle kick (fresh minced garlic works too).
• Salt (1 teaspoon) – Adjust to taste.
• Black pepper (1/2 teaspoon) – Adds a touch of warmth.
• Fresh parsley (2 tablespoons, chopped, optional) – For a pop of color and freshness.

Ingredient Tips: If you’re dairy-free, swap in plant-based milk and cheese. Almond flour or crushed nuts can stand in for breadcrumbs if you want gluten-free. No yellow squash? Zucchini works great, or even a mix. I’ve tried all sorts of cheese combos, but cheddar and mozzarella are a classic pairing.

For best results, slice your squash about 1/4-inch thick – too thin and it gets mushy, too thick and it won’t cook through. If you’re feeling fancy, toss in a handful of sliced cherry tomatoes for color. And when I’m low on eggs, I’ve used just one and it still turns out great (though a bit less custardy). Don’t overthink it – this summer squash bake is forgiving!

Equipment Needed

• 9×13-inch (23x33cm) baking dish – Glass or ceramic works best for even baking.
• Sharp knife – For slicing the squash thin (a mandoline makes it super easy, but watch those fingers!).
• Cutting board – Go for a sturdy one that won’t slip as you slice.
• Mixing bowls (2) – One for the squash, one for the cheese and custard mixture.
• Whisk – For blending eggs and milk (a fork works in a pinch).
• Measuring cups and spoons – Precision makes a big difference here.
• Box grater – If you’re shredding cheese yourself.
• Spatula or wooden spoon – For mixing and spreading the bake evenly.

If you don’t have a 9×13 dish, two smaller ones will do (just adjust baking time). I’ve used disposable aluminum pans for potlucks when I didn’t want to fuss with cleanup – totally fine. For mandolines, I recommend ones with safety guards; trust me, I learned that lesson the hard way! A regular chef’s knife works, but take your time for even slices. Budget-friendly options work perfectly – I’ve made this recipe with thrifted tools and it still comes out great.

Preparation Method

1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter or nonstick spray. This helps prevent sticking and makes serving easier.
2. Slice the yellow squash: Wash and dry the squash. Cut off the ends, then slice into 1/4-inch (0.6cm) rounds. Try to keep slices even for uniform cooking. If using a mandoline, go slow and use the guard.
3. Prep the onion: Peel and finely chop the onion. If you prefer a milder flavor, sauté the onion in a little butter for 3-4 minutes until soft (optional but tasty).
4. Layer the squash: Spread half the squash slices evenly in the bottom of your dish. Sprinkle half the chopped onion over the squash.
5. Mix the custard: In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until smooth. Add half the cheddar and half the mozzarella, stirring to combine.
6. Build the casserole: Pour half the custard mixture over the squash and onion. Layer the remaining squash and onion on top, then pour over the rest of the custard mixture. Use a spatula to gently press everything down so it’s evenly distributed.
7. Add cheese: Sprinkle the remaining cheddar and mozzarella over the top. If you’re using Parmesan, scatter it over as well.
8. Make the breadcrumb topping: In a small bowl, mix the breadcrumbs with melted butter until evenly coated. Sprinkle over the casserole for a golden, crunchy finish.
9. Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the squash feels tender when pierced with a fork. If the top browns too fast, cover loosely with foil halfway through.
10. Check for doneness: The casserole should be bubbling at the edges, and a knife inserted in the center should come out mostly clean (a little moisture is normal). If it seems too wet, bake for another 5-10 minutes.
11. Cool slightly: Let the casserole rest for 10 minutes before serving. This helps it set and makes slicing easier.
12. Garnish and serve: Sprinkle with fresh parsley and cut into squares. Serve warm for best flavor and texture.

Troubleshooting Tips: If your bake is watery, your squash may be extra juicy – simply drain off any excess liquid before serving. If you want a firmer texture, add an extra egg. For a crispier top, broil for the last 2 minutes (but don’t walk away!).

Personal tip: I like to prep everything in advance and assemble just before baking. Makes weeknight dinners a breeze. And don’t forget to taste the custard mixture before pouring – you can always add a pinch more salt or garlic powder if it needs oomph.

Cooking Tips & Techniques

Here are some tricks I’ve learned after making baked yellow squash with cheese more times than I can count:

• Slice Evenly: Uniform slices guarantee the squash cooks through without getting mushy or uneven. A mandoline makes it fast but isn’t essential.
• Salt the squash: If your squash seems extra watery, sprinkle the slices with a little salt and let them sit for 10 minutes, then pat dry. This helps prevent sogginess.
• Layering matters: Don’t just dump everything in! Layering squash, onion, and cheese means every bite has flavor and texture.
• Cheese choice: Sharp cheddar gives punch, mozzarella provides melt. Don’t be afraid to experiment with gouda or pepper jack if you’re feeling adventurous.
• Bake uncovered: This keeps the topping crispy. If you notice the top getting too dark, tent with foil.
• Don’t rush the resting: Let the casserole cool for 10 minutes after baking. It sets and slices much better.

Common mistakes? Overbaking can make it dry, underbaking leaves it watery. I’ve made both errors – just watch for bubbling edges and a golden top. If you forget breadcrumbs, a sprinkle of crushed crackers works in a pinch. My multitasking tip: While the bake is in the oven, whip up a quick salad or set the table. That way, dinner feels like a celebration (even when it’s just Tuesday night).

Consistency is key – measure ingredients and slice squash evenly. If you’re batch-cooking, double the recipe and use two pans. This summer squash bake survives a lot of “oops” moments, so don’t stress if your cheese isn’t perfectly spread or the top isn’t Instagram-worthy. The flavor always delivers!

Variations & Adaptations

One of my favorite things about baked yellow squash with cheese is how flexible it is. Here are some ways to switch it up:

• Gluten-Free: Use gluten-free breadcrumbs or crushed nuts for the topping. Almond flour works, too.
• Dairy-Free: Substitute plant-based milk and cheese. I’ve used oat milk and vegan cheddar slices – surprisingly tasty!
• Flavor Boost: Add sliced cherry tomatoes, chopped bell pepper, or a handful of spinach for extra color and nutrition.
• Spicy: Mix in a pinch of red pepper flakes or use pepper jack cheese for a gentle heat.
• Herby: Try fresh basil, thyme, or oregano in the custard for a garden-fresh twist.

If you prefer stovetop cooking, sauté the squash and onion, then mix with custard and cheese and finish under the broiler for a speedy version. I’ve even made mini bakes in muffin tins for single-serve portions – great for lunchboxes or snacks. For allergies, omit eggs and use a flaxseed “egg” (1 tablespoon ground flax + 2.5 tablespoons water) – it’s not as firm but still tasty.

My personal favorite adaptation? Swapping in zucchini and adding a layer of sliced tomatoes on top before baking. It’s like a cross between ratatouille and classic squash casserole – and it always disappears fast at gatherings!

Serving & Storage Suggestions

This baked yellow squash with cheese is best served warm, straight from the oven when the cheese is melty and the edges are golden. I love to pair it with grilled chicken, roasted salmon, or just a simple green salad. For brunch, it’s perfect alongside scrambled eggs and fruit.

If you’re entertaining, slice into neat squares and garnish with extra parsley or chives for a Pinterest-worthy presentation. Lemon wedges on the side add a nice fresh touch. For drinks, iced tea or crisp white wine work well.

Leftovers? Store in an airtight container in the fridge for up to 4 days. The flavors actually get deeper after a night in the fridge (though the top softens a bit). For freezer storage, wrap tightly and freeze for up to 2 months – thaw overnight and reheat in a 350°F (175°C) oven until hot.

Reheating tip: Microwave individual slices for 1-2 minutes, or bake the whole dish at 350°F (175°C) for 10-15 minutes. Add a fresh sprinkle of cheese for extra oomph. I’ve found this bake tastes just as good the next day – maybe even better!

Nutritional Information & Benefits

Baked yellow squash with cheese is surprisingly nutritious. Each serving (about 1/8 of the recipe) contains roughly:

• Calories: 180
• Protein: 9g
• Carbs: 11g
• Fat: 12g
• Fiber: 3g

Yellow squash is low in calories and packed with vitamins A and C, plus potassium. Cheese provides calcium and protein, while eggs add healthy fats. If you use gluten-free or dairy-free subs, adjust nutrition accordingly. Major allergens include dairy, eggs, and gluten (if using regular breadcrumbs).

I love that this summer squash bake fits low-carb and vegetarian diets. It’s a great way to sneak more veggies into meals, and the protein keeps you full. For wellness, I focus on wholesome ingredients and balance – this recipe checks all the boxes for me!

Conclusion

So, why make baked yellow squash with cheese? Because it’s easy, it’s comforting, and it turns humble summer squash into something truly special. Whether you’re serving a crowd or just your own hungry crew, this easy summer squash bake delivers flavor and satisfaction every time.

Customize as you like – toss in extra veggies, swap cheeses, or go dairy-free. The recipe is forgiving and welcoming to improvisation. Honestly, I keep coming back to it because it’s the kind of dish that never gets old. My family loves it, my friends request it, and I always look forward to that first cheesy bite.

If you try this recipe, leave a comment below! I’d love to hear your twists, your family’s verdict, or your own squash stories. Share it, pin it, make it your own – and let’s keep the cheesy squash tradition going. Happy baking!

Frequently Asked Questions

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini works just as well, or use a mix of both for extra color and flavor.

How do I prevent the casserole from getting watery?

If your squash is very juicy, salt the slices and let them sit for 10 minutes, then pat dry before layering.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole a few hours ahead and bake when ready. Leftovers reheat well, too!

What cheeses work best in this bake?

I love sharp cheddar and mozzarella for flavor and melt. Gouda, pepper jack, or fontina are delicious substitutes.

Is this recipe gluten-free?

Use gluten-free breadcrumbs or crushed nuts for the topping, and the rest of the ingredients are naturally gluten-free.

Print