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Here’s what you need for a tasty cheesy squash and zucchini casserole: - 2 medium zucchinis, sliced - 2 medium yellow squashes, sliced - 1 cup shredded cheddar cheese - 1 cup mozzarella cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1 teaspoon dried Italian herbs - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (optional for topping) - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. Fresh veggies make a big difference in taste. I love using ripe zucchinis and squashes for their natural sweetness. The cheese blend adds a rich, creamy texture. Don't skip the herbs; they give the dish amazing flavor. You can adjust the salt and pepper to your liking. If you want a crunchy topping, the breadcrumbs are a fun choice. This recipe is all about balance and flavor. For the full recipe, check out the details above. - Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 small onion and 2 cloves of minced garlic until soft, about 3-4 minutes. - Add 2 sliced zucchinis and 2 sliced yellow squashes. Cook for about 5-7 minutes. They should soften but not be mushy. Season with salt, pepper, and 1 teaspoon of dried Italian herbs. - In a big bowl, mix the sautéed veggies with 1 cup of heavy cream. Add half of the cheddar cheese and half of the mozzarella cheese. Stir well to combine. - Pour this mix into your prepared baking dish. Spread it out evenly. - Top with the remaining cheddar and mozzarella cheeses. If you like, add 1 cup of breadcrumbs for a crunchy finish. Sprinkle with 1/2 teaspoon of paprika for extra flavor. - Bake in the preheated oven for 25-30 minutes. Look for bubbly and golden cheese as signs of doneness. - When it’s done, take it out of the oven. Let it cool for about 5 minutes. You can garnish with fresh chopped parsley if you want. Enjoy this creamy dish! For the full recipe, check the details above. Selecting fresh zucchini and squash makes all the difference. Look for firm, smooth skin. Avoid any that feel soft or have dark spots. Fresh veggies add flavor and texture. For the best cheese melt, use a mix of cheeses. Cheddar and mozzarella work great together. Shred your cheese at home for the best results. Pre-shredded cheese has additives that can affect melting. If you want a lighter option, swap heavy cream with half-and-half or whole milk. You can also use unsweetened almond milk for a dairy-free choice. This change keeps the dish creamy but cuts calories. Pair this casserole with a fresh salad. A simple green salad with vinaigrette works well. You can also serve it with crusty bread for a filling meal. Got leftovers? Reheat and serve them as a filling lunch. You can also turn them into a tasty wrap. Just add some greens and a drizzle of your favorite sauce. {{image_2}} You can switch up the cheese in your casserole. Try gouda for a smoky taste. Feta adds a nice tang. If you love blue cheese, mix it in for bold flavor. You can also add proteins to make it heartier. Cooked chicken or sausage works well. Just chop it up and mix it in with the veggies. Always feel free to get creative with your ingredients. Want a lighter version? You can use cauliflower instead of some squash. This swap cuts carbs and adds fiber. You can also use Greek yogurt instead of heavy cream. It gives a creamy texture with fewer calories. Don’t forget to load up on more veggies! Spinach, bell peppers, or mushrooms add great taste and nutrition. You can sneak in veggies without changing the flavor much. For the full recipe, check out the details above! To keep your cheesy squash and zucchini casserole fresh, use airtight containers. Glass containers work well, as they do not retain odors. You can also use plastic containers if you prefer. Make sure to let the casserole cool completely before sealing it. This helps prevent moisture buildup. Store the leftovers in the fridge for up to three days. If you need to keep it longer, freezing is a great option. When reheating, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place your casserole in an oven-safe dish. Cover it with foil to keep it moist, and heat for about 20 minutes or until warmed through. If you want to freeze it, let the casserole cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Enjoy your tasty dish again! What can I substitute for heavy cream? You can use milk mixed with butter. For each cup of heavy cream, use 3/4 cup milk and 1/4 cup butter. This mix gives a rich taste. You can also try coconut cream for a dairy-free option. How long can the casserole be stored? The casserole can last in the fridge for about 3-5 days. Make sure to cover it well to keep it fresh. You can freeze it for longer storage, up to 3 months. Just ensure it is in an airtight container. Can I make the casserole ahead of time? Yes, you can prepare it a day in advance. Just follow all the steps and cover the dish tightly. When ready to bake, let it sit at room temp for about 30 minutes. This helps it cook evenly. Is there a vegetarian alternative for this recipe? This recipe is already vegetarian! It’s packed with zucchinis and squashes. If you want to add more veggies, consider bell peppers or spinach for extra flavor and nutrition. Approximate calorie count per serving Each serving has around 300 calories. This may vary based on the cheese and cream you use. Information on dietary restrictions or allergies This dish contains dairy and gluten if you use breadcrumbs. For gluten-free options, use gluten-free breadcrumbs or omit them. Always check cheese labels for allergens. This blog post shared a tasty casserole recipe with fresh zucchini and yellow squash. You learned simple steps to prepare and bake it, plus tips to make it great. I also included ways to customize your dish and store leftovers. Remember, cooking can be fun and creative. You can always make it your own! Now, gather your ingredients and enjoy making this delicious meal. Your family will love it.

Cheesy Squash and Zucchini Casserole

Indulge in the deliciousness of this Cheesy Squash and Zucchini Casserole! This creamy dish combines the flavors of zucchini, yellow squash, and two types of cheese for a comforting meal that's perfect for any occasion. Learn how to create this simple recipe that your whole family will love. Click through for step-by-step instructions and make this cheesy delight tonight!
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Ingredients
  

2 medium zucchinis, sliced

2 medium yellow squashes, sliced

1 cup shredded cheddar cheese

1 cup mozzarella cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 teaspoon dried Italian herbs

1/2 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs (optional for topping)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a bit of olive oil.

    In a large skillet, heat the remaining olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

      Add the sliced zucchinis and yellow squashes to the skillet, cooking for an additional 5-7 minutes until they soften slightly. Season with salt, pepper, and dried Italian herbs.

        In a large bowl, combine the sautéed vegetables with heavy cream, half of the cheddar cheese, and half of the mozzarella cheese. Mix until well combined.

          Pour the vegetable and cheese mixture into the prepared baking dish, spreading it evenly.

            Sprinkle the remaining cheddar and mozzarella cheeses over the top. If using, add the breadcrumbs for a crunchy topping, followed by a sprinkle of paprika.

              Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.

                Once done, remove from the oven and let it cool for about 5 minutes. Garnish with fresh chopped parsley before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

                    - Enjoy this creamy, cheesy casserole as a comforting side dish or a vegetarian main course.