creamy summer squash casserole in pan

Summer Squash Casserole

Summer Squash Casserole is a rich flavorful side dish that you can serve year round. This creamy recipe starts on the stove top and finishes in the oven.

Course Side Dish
Cuisine American
Keyword summer squash casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 209 kcal


  • 2 T butter
  • 2 cups yellow squash sliced
  • 2 cups zucchini sliced
  • 1/2 onion sliced
  • 1 T garlic herb seasoning
  • 1 cup panko bread crumbs
  • 1 cup cheddar cheese grated
  • 3/4 cup fried onion pieces
  • 1 egg slightly beaten
  • 3/4 cup heavy cream


  1. Preheat oven to 400 degrees F.

  2. Melt butter over medium high heat in large oven safe skillet. Place squash, zucchini, and onion inskillet and cook until squash is tender, about 5-10 minutes. Stir only occasionally to prevent burning. 

  3. Meanwhile, in a separate bowl, combine garlic herb seasoning, panko bread crumbs, cheese, and fried onion pieces. Transfer half of that mixture to a separate bowl and combine with the egg and heavy cream. Pour that mixture over the squash, and then sprinkle the remaining crumb mixture over the top.

  4. Bake in preheated oven for about 15 minutes or until golden brown. Serve hot.

Nutrition Facts
Summer Squash Casserole
Amount Per Serving
Calories 209 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 187mg8%
Potassium 217mg6%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 705IU14%
Vitamin C 11mg13%
Calcium 144mg14%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.