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Baked Yellow Squash with Cheese: Easy Summer Squash Bake Recipe

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This baked yellow squash casserole is creamy, cheesy, and packed with summer veggies. It’s easy to make, perfect for busy weeknights or gatherings, and a delicious way to enjoy garden-fresh squash.

Ingredients

Scale
  • 4 medium yellow squash (about 1.5 lbs), thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • 3/4 cup whole or 2% milk
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 cup plain or panko bread crumbs (gluten-free works too)
  • 2 tablespoons melted butter
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Wash and dry squash. Trim ends and slice into 1/4-inch rounds.
  3. Peel and finely chop onion. (Optional: Sauté onion in a little butter for 3-4 minutes until soft.)
  4. Layer half the squash slices evenly in the baking dish. Sprinkle half the chopped onion over the squash.
  5. In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until smooth. Stir in half the cheddar and half the mozzarella.
  6. Pour half the custard mixture over the squash and onion. Layer remaining squash and onion, then pour over the rest of the custard mixture. Gently press down with a spatula.
  7. Sprinkle remaining cheddar and mozzarella over the top. Add Parmesan if using.
  8. In a small bowl, mix breadcrumbs with melted butter until evenly coated. Sprinkle over casserole.
  9. Bake uncovered for 35-40 minutes, until top is golden brown and squash is tender. If top browns too fast, cover loosely with foil halfway through.
  10. Check for doneness: casserole should be bubbling at edges and a knife inserted in center comes out mostly clean. If too wet, bake another 5-10 minutes.
  11. Let casserole rest for 10 minutes before serving.
  12. Garnish with fresh parsley and cut into squares. Serve warm.

Notes

Slice squash evenly for best texture. Salt squash and pat dry if very juicy to prevent a watery casserole. Use gluten-free breadcrumbs or crushed nuts for gluten-free adaptation. Swap in zucchini or other cheeses for variety. Let casserole rest before serving for easier slicing.

Nutrition

Keywords: yellow squash, summer squash, casserole, baked squash, cheesy squash, easy squash bake, vegetarian, comfort food, garden recipe

Find it online: https://blairrecipes.com/baked-yellow-squash-with-cheese-easy-summer-squash-bake-recipe/