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To make a delicious Cheesy Summer Squash and Zucchini Casserole, gather these fresh ingredients: - 2 medium zucchini, sliced into thin rounds - 2 medium yellow squash, sliced into thin rounds - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 2 large eggs - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper, to taste - 1 cup seasoned breadcrumbs - 2 tablespoons olive oil These ingredients come together to create a rich and creamy dish. Zucchini and yellow squash offer a fresh taste. The cheeses melt beautifully, adding a savory touch. The mixture of herbs gives depth and flavor. When I cook, I always choose fresh veggies. They make a big difference in taste. This dish is perfect for summer gatherings. It uses seasonal produce, making it both tasty and sustainable. For those who want to explore different flavors, try adding other vegetables. Bell peppers or mushrooms can enhance the dish. You can find the full recipe to guide you step-by-step in creating this delight. Begin by preheating your oven to 350°F (175°C). This step is key for even cooking. Next, lightly coat a 9x13 inch baking dish with olive oil. This helps prevent sticking and adds a nice flavor. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the chopped onion. Sauté until it turns translucent, about 5 minutes. Then, add the minced garlic and cook for one more minute. This will fill your kitchen with a yummy aroma, setting the stage for the dish. In a mixing bowl, whisk together 1 cup of heavy cream, 2 large eggs, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper. Mix until smooth. This creamy base adds richness to your casserole. Start layering your casserole. Place half of the sliced zucchini and yellow squash at the bottom of the baking dish. Sprinkle half of the sautéed onion and garlic mixture on top. Next, pour half of the cream mixture over the veggies. Then, sprinkle half of the shredded cheddar and mozzarella cheeses over everything. Repeat these layers with the remaining ingredients for a full, rich casserole. To finish, top your casserole with seasoned breadcrumbs and 1/2 cup of grated Parmesan cheese. This gives a nice crunch and golden color when baked. Place the casserole in your preheated oven and bake for 40-45 minutes. It’s ready when the top is golden brown and the edges are bubbly. Wait about 10 minutes before slicing. Enjoy the warm, cheesy goodness! For the full recipe, check out the earlier section. - Use fresh vegetables for the best flavor and texture. Fresh squash and zucchini give a vibrant taste. - Allow the casserole to rest before slicing for cleaner pieces. This helps the layers set up nicely. - Serve warm with a sprinkle of fresh parsley. It adds a pop of color and taste. - Pair with a side salad or fresh tomato slices for a balanced meal. This keeps your plate bright and fresh. - Don't skip greasing the dish to prevent sticking. This step saves you from a messy clean-up. - Ensure the vegetables are evenly layered for consistent cooking. This helps all parts cook at the same rate. For the full recipe, check out the detailed instructions. Enjoy creating your delicious Cheesy Summer Squash and Zucchini Casserole! {{image_4}} You can easily make this dish vegetarian. Just swap the heavy cream for a creamy vegetarian alternative, like cashew cream or coconut cream. This change keeps the dish rich while making it plant-based. You can also add other seasonal vegetables. Bell peppers or mushrooms work great. They add color and flavor, making your casserole even more fun to eat. If you want a heartier dish, add protein. Cooked chicken or turkey blends well with the squash. It makes the meal filling and satisfying. For a tasty twist, try crumbled sausage or bacon. These meats infuse the casserole with savory flavor. They also bring a nice crunch when baked. Don’t feel stuck with just cheddar or mozzarella. You can experiment with cheese types. Goat cheese adds a tangy kick, while vegan cheese can keep it dairy-free. Mixing different cheeses can create a unique taste. Try adding some spicy pepper jack for an extra zing. For the full recipe, check out the Cheesy Summer Squash and Zucchini Casserole. Store your Cheesy Summer Squash and Zucchini Casserole in an airtight container. It will stay fresh in the fridge for up to 3-4 days. If you have leftovers, make sure to let them cool completely before sealing them up. This helps keep the flavors intact. Want to save some for later? You can freeze the cooled casserole for up to 2 months. Wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. When ready to enjoy, simply thaw it in the fridge overnight. For the best texture, reheat your casserole in the oven. Set it to 350°F (175°C) and heat until warm. If you need a quicker option, the microwave works fine too. Just keep an eye on it to avoid overcooking. Enjoy your meal again just like the first time! Yes, you can prepare the casserole and store it uncooked in the fridge overnight. This saves time when you're ready to bake it. Just remember to cover the dish well with plastic wrap or aluminum foil. When you are ready to cook, take it out and let it sit for about 30 minutes before baking. This helps it bake evenly. Consider using half-and-half or a dairy-free alternative like cashew cream. Half-and-half offers a similar creaminess but with less fat. Cashew cream is a great choice for those who avoid dairy. Just blend soaked cashews with water until smooth. It gives a nice texture while keeping the dish creamy. Yes, just use gluten-free breadcrumbs to make this casserole gluten-free. Many brands offer tasty options that work well in this recipe. Always check the label to ensure they meet your needs. This way, everyone can enjoy the dish without worry. To add some heat, include red pepper flakes or diced jalapeños to the vegetable mixture. Start with a small amount and adjust to your taste. This gives the casserole a fun kick and makes it more exciting. Enjoy exploring different levels of spice! This casserole combines fresh vegetables, creamy layers, and melted cheese for a delicious meal. You learned how to layer ingredients, bake it right, and avoid common mistakes. With tips for storage and optional variations, this dish is versatile and easy to customize. Try this recipe for a warming meal any time. Enjoy making it your own!

Cheesy Summer Squash and Zucchini Casserole

Discover the ultimate summer comfort food with this Cheesy Summer Squash and Zucchini Casserole recipe! Packed with vibrant veggies and creamy cheeses, this dish is perfect for gatherings or weeknight dinners. It's easy to make, taking just an hour to bake to perfection. Don’t miss out on this delicious way to celebrate summer flavors. Click through for the full recipe and impress your family and friends with this tasty casserole!
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Ingredients
  

2 medium zucchini, sliced into thin rounds

2 medium yellow squash, sliced into thin rounds

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

2 large eggs

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup seasoned breadcrumbs

2 tablespoons olive oil

Instructions
 

Begin by preheating your oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish with olive oil to prevent sticking.

    Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sauté the chopped onion until it becomes translucent, which should take about 5 minutes. Add the minced garlic and continue to cook for an additional minute, allowing the flavors to meld.

      In a mixing bowl, whisk together the heavy cream, eggs, dried thyme, dried oregano, salt, and pepper until the mixture is smooth and well-combined. This will serve as the base for the casserole.

        Start layering by placing half of the sliced zucchini and yellow squash in the bottom of the prepared baking dish. Evenly sprinkle half of the sautéed onion and garlic mixture over the squash layer.

          Carefully pour half of the cream mixture onto the vegetables, then sprinkle half of the shredded cheddar and mozzarella cheeses over the top, distributing it evenly.

            Repeat the layering process with the remaining slices of zucchini and squash, the rest of the onion and garlic, and then pour the remaining cream mixture. Top this final layer with the leftover cheddar and mozzarella cheeses.

              To finish, sprinkle the seasoned breadcrumbs uniformly across the top of the casserole. Add the grated Parmesan cheese on top to give it a rich, golden crust during baking.

                Place the casserole in the preheated oven and bake for 40-45 minutes. It is ready when the top is golden brown and the edges are bubbling. Allow it to cool for about 10 minutes before slicing and serving.

                  Prep Time, Total Time, Servings: 20 min | 1 hr | 6 servings

                    - Presentation Tips: Serve the casserole warm, adorned with a sprinkle of fresh parsley for a touch of color. Consider adding a few slices of ripe fresh tomato or a simple green salad alongside for a refreshing balance to the dish. Enjoy every bite!