This Yellow Squash and Zucchini Casserole is the kind of comforting, savory side dish that turns simple ingredients into something truly satisfying. With tender slices of zucchini and yellow squash, sweet onions, and just the right touch of garlic, it offers a balanced and wholesome flavor. Cream cheese adds richness and a creamy texture, while crushed Ritz crackers and melted cheddar cheese create a golden, slightly crispy topping that brings the whole dish together.

Perfect for family dinners, holiday gatherings, or using up a summer harvest, this casserole is easy to prepare and comes together in just one skillet and a baking dish. It’s hearty enough to serve as a vegetarian main but also pairs beautifully with grilled meats, roasts, or poultry. Whether you’re looking to add more vegetables to your menu or simply need a cozy, cheesy side dish, this casserole will hit the spot. It’s a great way to introduce picky eaters to veggies thanks to the creamy, cheesy goodness in every bite. Once you try it, you’ll find yourself making it again whenever zucchini and squash are in season—or even when they’re not.

Why You’ll Love This Recipe

It’s Packed with Veggies

A delicious way to enjoy summer squash and zucchini with bold flavor and great texture.

Creamy and Comforting

Cream cheese and cheddar add a rich, creamy base that makes this dish ultra-satisfying.

Great for Any Occasion

From weeknight dinners to potlucks or holiday meals, this casserole fits in anywhere.

Easy to Make

Simple steps and basic ingredients make this recipe approachable for any level of cook.

Kid-Friendly

The cheesy topping and tender veggies make this a hit even with picky eaters.

Ingredients

Zucchini
Yellow summer squash
Yellow onion
Butter
Sea salt
Ground black pepper
Garlic
Cream cheese
Ritz crackers
Shredded cheddar cheese

Variations

Add Protein: Stir in cooked ground turkey, chicken, or sausage for a complete meal.
Make it Spicy: Add a pinch of red pepper flakes or diced jalapeños for heat.
Low-Carb Option: Skip the cracker topping and use crushed pork rinds or almond flour for a keto-friendly version.
Different Cheeses: Try mozzarella, Monterey Jack, or Parmesan in place of or in addition to cheddar.
Fresh Herbs: Mix in chopped thyme, parsley, or basil for an herbaceous twist.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large skillet, melt the butter over medium heat. Add the sliced zucchini, yellow squash, and onion. Season with salt and pepper and cook until just tender, about 6–8 minutes.

Step 2: Add Garlic and Cream Cheese

Stir in the minced garlic and cook for 1 minute. Reduce the heat to low, add the cream cheese, and stir until melted and well combined.

Step 3: Mix in Crackers and Cheese

Remove the skillet from heat. Stir in half of the crushed Ritz crackers and half of the shredded cheddar cheese.

Step 4: Assemble the Casserole

Transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese and crushed Ritz crackers evenly on top.

Step 5: Bake

Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the top is golden and bubbly.

Tips for Making the Recipe

Use a mandoline or sharp knife for evenly sliced vegetables to ensure even cooking.
Don’t overcook the squash during sautéing; they’ll continue to soften in the oven.
For extra crunch, broil the casserole for the last 2–3 minutes of baking.
Let it rest for a few minutes before serving so it sets up and slices cleanly.
Use full-fat cream cheese for the creamiest texture.

How to Serve

Serve this casserole warm as a hearty side dish. It pairs well with grilled chicken, roast beef, baked fish, or as a vegetarian main with a side salad or crusty bread. For brunch, it works well alongside eggs and fruit.

Make Ahead and Storage

Storing Leftovers

Cover the casserole tightly or transfer to an airtight container and refrigerate for up to 4 days.

Freezing

This casserole can be frozen after baking. Wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave or warm the entire casserole in a 325°F (160°C) oven until heated through.

FAQs

1. Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance and refrigerate. Bake just before serving.

2. Can I use frozen vegetables?

Fresh is best for texture, but you can use frozen if thawed and drained well.

3. Is it gluten-free?

No, but you can make it gluten-free by using GF crackers.

4. What can I use instead of Ritz crackers?

Panko breadcrumbs, crushed cornflakes, or even crushed potato chips work well.

5. Can I add meat to this dish?

Yes, cooked chicken, turkey, or ground meat can be added to make it a full meal.

6. How do I prevent the casserole from getting watery?

Sautéing the vegetables first helps reduce excess moisture.

7. Can I double the recipe?

Yes, use a larger baking dish and adjust baking time as needed.

8. What other vegetables can I include?

Mushrooms, bell peppers, or spinach make great additions.

9. Can I skip the cream cheese?

You can substitute with sour cream or Greek yogurt for a tangier taste.

10. Is it okay to freeze before baking?

It’s better to bake first and then freeze for the best texture.

Conclusion

Yellow Squash and Zucchini Casserole is a delicious way to bring out the best in fresh vegetables. With its creamy, cheesy filling and buttery cracker topping, it’s a versatile, family-friendly dish that’s easy to love and even easier to make. Whether you’re cooking for a special occasion or just trying to use up your garden’s bounty, this casserole will bring comfort and flavor to your table every time.