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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 209kcal


  • 2 T butter
  • 2 cups yellow squash sliced
  • 2 cups zucchini sliced
  • ½ onion sliced
  • 1 T garlic herb seasoning
  • 1 cup panko bread crumbs
  • 1 cup cheddar cheese grated
  • ¾ cup fried onion pieces
  • 1 egg slightly beaten
  • ¾ cup heavy cream


  • Preheat oven to 400 degrees F.
  • 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. 
  • 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.
  • Bake in preheated oven for about 15 minutes or until golden brown. Serve hot.


Calories: 209kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 187mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 0.8mg