This squash and zucchini casserole is what I make when my fridge is overflowing with summer produce, but I still want something cheesy and cozy. It comes together fast, tastes like comfort food, and gets just the right golden crunch on top. It’s weeknight-friendly but absolutely holds its own at a potluck or holiday table!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
I make this zucchini and summer squash casserole every summer!
I started making this squash and zucchini casserole when I was living in California and drowning in summer squash from the farmers market. I also got tired of freezing zucchini and using them in muffins and breads.
At some point, I realized I could only sauté or grill so much, and I needed something more satisfying. I put this together on a whim, with a block of cream cheese, some sad Ritz crackers, and two squashes I didn’t want to waste. Now it’s in my regular summer rotation.
It’s buttery, cheesy, full of tender zucchini and squash, and finished with a golden cracker topping, all in less than 30 minutes. The key is not overcooking the veggies on the stove—they should still have a bit of bite so they don’t turn to mush in the oven. Want more veggie-forward comfort food? You’d probably love my carrot casserole or broccoli cheese casserole.
Ingredients and why they matter
To make this squash and zucchini bake, you’ll need zucchini, yellow summer squash, butter, onion, garlic, cream cheese, cheddar cheese, Ritz crackers, sea salt, and ground pepper.
Full ingredient list and detailed instructions are on the recipe card.
- Zucchini + yellow squash: Use medium-sized squash and slice evenly so they cook at the same rate. Since they have similar flavors, you can also use all yellow squash or all zucchini if one isn’t available.
- Cream cheese: Adds richness and helps bind everything together without needing a heavy béchamel. You could use sour cream along with it too.
- Ritz crackers: Classic topping that brings crunch and buttery flavor. You can sub in crushed cornflakes or Panko breadcrumbs if you don’t have crackers on hand. Use gluten-free crackers for an easy swap!
- Cheddar cheese: Melts into the casserole and gives that classic sharp tang. You can also use Monterey Jack, mozzarella, or parmesan cheese.
- Onion + garlic: Bring savory depth to balance out the sweet squash.
- Butter: Used to sauté the vegetables and bring richness from the base. I use unsalted butter so it doesn’t overpower the dish. You can also use olive oil.
- Add fresh herbs like thyme or parsley for an extra flavor boost.
Make zucchini squash casserole
- Preheat your oven to 450°F. Lightly grease an 11×7-inch or 2-quart baking dish. While the oven is preheating, saute zucchini, yellow squash and onions in a large skillet. Season with salt and pepper and cook, stirring occasionally, until veggies are crisp-tender (~5 minutes). Stir in garlic and cook for a minute.
- Turn the medium heat to low and add the cream. Cook until the mixture thickens, about 3-5 minutes.
- Remove the skillet from the heat and stir in 1/2 cup of ritz crackers and 1/4 cup of cheese. Transfer the mixture into the baking dish, and sprinkle the remaining crackers and cheese over the top.
- Bake casserole until golden brown, approximately 8-10 minutes.
Tips & Tricks
Shruthi’s top tips
- Dice squash no thicker than ¼ inch to ensure even cooking and avoid soggy spots. I like dicing them but you can also use a mandoline to slice them thin (and layer them in the casserole).
- Don’t skip sautéing the onion—it builds a solid savory base for the whole dish. Add garlic at the end of sautéing to keep it from burning.
- Mix some of the cheese and crackers into the filling for better flavor throughout.
- Use room temperature cream cheese so it blends in smoothly.
- Don’t overcrowd the skillet when cooking the veggies—use a wide pan so they sauté, not steam. Aim for crisp-tender rather than fully cooked. They will continue to cook in the oven, and you don’t want them to be mushy.
- Bake just until golden brown on top—overbaking will dry it out. And let it rest for 5–10 minutes after baking so it sets before serving.
How do you keep squash casserole from getting watery?
Zucchini and squash release a lot of moisture as they cook, which can make casseroles soggy. To prevent that, sprinkle the sliced squash and zucchini with a little salt and let it sit for 10–15 minutes. Then blot with a paper towel to draw out the excess moisture before sautéing. It makes a big difference in texture, especially if you’re prepping ahead or baking for a crowd!
How to serve squash and zucchini bake
This squash and zucchini casserole disappears within seconds whenever I serve it to my family. While it’s filling on its own, I do love serving it with a side of crusty bread, creamy cauliflower soup, or even just a simple green salad.
This also goes really well as a side dish for grilled recipes during summer. When Thanksgiving comes around the corner, I like to serve it with my vegan turkey roast for a delicious pairing.
Storage and reheating suggestions
To store, cover the baking dish tightly with a plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for 3-4 days or freeze it for 2-3 months.
You can prep the entire casserole up to the point of baking—just cover and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 15–20 minutes while the oven preheats, then bake as directed. If the topping looks too soft, sprinkle on a few fresh cracker crumbs before baking to refresh the crunch!
To reheat, thaw it overnight in the refrigerator before heating. Reheat it in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes.
More zucchini and squash recipes
Try these delicious zucchini and summer squash recipes:
Zucchini Soup
Squash Casserole with Stuffing
Stuffed Spaghetti Squash
Spaghetti Squash Lasagna
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Squash and Zucchini Casserole
Equipment
- 1 Mandoline slicer optional
Ingredients
- 2 tablespoons butter
- 2 zucchini, medium, sliced ¼-inch thick
- 2 yellow summer squash, yellow, sliced ¼-inch thick
- 1 yellow onion, small, minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic, minced
- ¼ cup cream cheese
- 1 cup ritz crackers, crushed and divided
- ½ cup shredded cheddar cheese, divided
Instructions
- Preheat your oven to 450°F. Lightly grease an 11×7-inch or 2-quart baking dish.
- Slice your squash and zucchini into even 1/4-inch thick slices. Use a paper towel to blot the slices as dry as possible. If time permits: before cooking, arrange slices on a baking sheet and sprinkle with some salt. Allow it to sit for 15-20 minutes to let salt draw out excess moisture. Rinse slices and pat them dry with paper towels before cooking.
- In a large skillet over medium heat, melt the butter. Add zucchini, yellow squash, and onion. Season with salt and pepper. Cook, stirring occasionally, until crisp-tender, about 4–6 minutes. Add garlic and cook for 1 more minute.
- Stir in the cream cheese and cook until melted and smooth, 2–3 minutes. The mixture should thicken slightly.
- Remove from heat. Stir in ½ cup crushed Ritz crackers and ¼ cup shredded cheddar. Transfer mixture to prepared baking dish.
- Sprinkle with remaining crackers and cheese. Bake for 8–10 minutes, or until the top is golden brown.
- Let the casserole rest for 3–5 minutes before serving to allow it to set.
Notes
- Slice the zucchini and summer squash evenly to ensure uniform cooking. Using a mandoline slicer (carefully!) is a great way to do this.
- Don’t overcook in the skillet — the vegetables will finish softening in the oven.
- Add the garlic just before the cream cheese to avoid burning.
- Mixing crackers and cheese into the filling (not just on top) gives better flavor and texture throughout.
- For a crispier top, broil for the last 1–2 minutes — just watch closely to avoid burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
