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- 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 cup shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 cup onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 2 large eggs - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup breadcrumbs - 2 tablespoons olive oil - Fresh parsley for garnish I love how simple these ingredients come together to create a tasty dish. The zucchinis and yellow squashes provide a fresh base. The sharp cheddar and mozzarella bring rich flavor and melt beautifully. The Parmesan cheese adds a nice salty kick. Onions and garlic make everything taste better. Heavy cream helps bind it all together, creating a creamy texture. The eggs act as a great binder too, ensuring every bite holds together well. Dried thyme adds an earthy note, while garlic powder enhances the flavor. Salt and black pepper are essential for balancing the taste. Breadcrumbs give the casserole a crispy top, which contrasts nicely with the soft veggies below. Finally, fresh parsley brightens up the dish with color and flavor. For the full recipe, check the details above. Enjoy making this cheesy delight! - Preheat the oven to 375°F (190°C). - Sauté the onions and garlic until soft. To start, I heat a large skillet over medium heat and add olive oil. Once the oil shimmers, I toss in the finely chopped onion. I sauté it, stirring often, until the onion turns soft and clear. This step takes about five minutes. Then, I add minced garlic to the skillet. I cook it for another minute, letting the garlic fill the air with its wonderful scent. - Combine the zucchini, squash, sautéed mixture, and cheese in a bowl. - Mix in cream, eggs, and seasonings thoroughly. Next, I grab a big mixing bowl. I add the thinly sliced zucchini and yellow squash to the bowl along with the sautéed onion and garlic. Then, I pour in the heavy cream and crack in the eggs. This is where I add salt, black pepper, dried thyme, garlic powder, and half of the cheddar and mozzarella cheeses. I gently mix everything together until it looks well combined. - Grease the casserole dish and pour in the mixture. - Add breadcrumb and cheese topping before baking. Now, I lightly grease a 9x13-inch casserole dish with cooking spray or olive oil. I carefully pour the squash mixture into the dish, spreading it evenly. In a separate bowl, I mix the remaining breadcrumbs with the leftover shredded cheeses. I sprinkle this topping generously over the squash mixture in the dish. - Bake for 30 to 35 minutes until golden brown. - Let cool for 10 minutes before serving. I place the casserole in the preheated oven and bake it for 30 to 35 minutes. I watch for the top to turn golden brown and the edges to bubble. Once it’s done, I take it out and let it cool for about 10 minutes. This cooling time helps it set, making it easier to serve. For more detailed instructions, check the Full Recipe. - Use a mandoline for even slicing of zucchini and squash. This tool helps you get uniform pieces. - Avoid excess moisture by salting the squash before mixing. This step makes the dish less watery. - Experiment with different types of cheeses like Gouda or Monterey Jack. Each cheese adds its own flavor. - Adjust cheese quantities based on personal preference for cheesiness. More cheese means a richer, creamier dish. - Serve with a side salad for a complete meal. The salad adds freshness to your plate. - Pair with crusty bread for a hearty experience. The bread soaks up the cheesy goodness. For the full recipe, check out the details above. {{image_4}} You can make this dish even more vibrant. Add fresh spinach or sautéed mushrooms for extra veggies. Both options offer great taste and nutrition. If you want a vegan version, substitute plant-based cream for the heavy cream. This keeps the dish creamy without dairy. If you enjoy meat, consider incorporating cooked bacon or sausage. These choices add a savory touch to your casserole. Cooked ground turkey is another great option for extra protein. It will blend nicely with the other flavors. Want to spice things up? Add a pinch of red pepper flakes for heat. This small change can make a big difference. You can also try adding herbs like basil or oregano. These herbs give a fresh flavor twist that brightens the dish. For the full recipe, check out the complete instructions. Store leftovers in an airtight container for up to 3 days. This keeps your cheesy zucchini squash casserole fresh. When you want to enjoy it again, just grab it from the fridge. You can freeze the casserole before baking for up to 2 months. Make sure to wrap it well. Thaw it overnight in the refrigerator before baking. This method helps you enjoy a quick meal later. Reheat in the oven for the best texture. This keeps the top crispy and the inside warm. Microwaving is an option, but it may not give the same delightful crunch. Enjoy your tasty dish! For the full recipe, check out the earlier section. Yes, bell peppers and carrots can be good substitutes or additions. They add color and taste. You can mix and match your favorite veggies for more variety. Just remember to slice them thinly, like the zucchini and squash. Substitute regular breadcrumbs with gluten-free breadcrumbs. This simple swap keeps the dish tasty and safe for those avoiding gluten. Look for brands that are certified gluten-free to ensure safety. Yes, prepare it a day ahead and bake it just before serving. Make sure to store it in the fridge. When you’re ready, bake it until hot and bubbly. This makes it perfect for busy days or gatherings. You can use whole milk or Greek yogurt as a lighter alternative. Both options keep the casserole creamy. Greek yogurt adds a nice tang, while whole milk keeps it rich. This recipe is not spicy, but you can add more spice as per your preference. If you like heat, try adding red pepper flakes or a dash of hot sauce. Adjust it to match your taste. Cheddar and mozzarella are great, but using a blend enhances the flavor. Mixing different cheeses gives a richer taste. Feel free to experiment with your favorites for a unique twist. For the full recipe, check out the details above! You now have a tasty and easy casserole recipe. From the fresh zucchini and squash to the cheesy blend, each step adds flavor. You can mix it up with different veggies or meats. Don’t forget the tips for perfect texture and storage options. Enjoy it fresh or save leftovers for another meal. This dish is sure to impress anyone at your table. Cooking doesn’t have to be hard when you have simple recipes like this!

Cheesy Zucchini Squash Casserole

Delight your taste buds with this Cheesy Zucchini Squash Casserole that's perfect for any gathering! Packed with layers of zucchini, yellow squash, and three types of cheese, this dish is creamy, cheesy, and incredibly satisfying. Follow our simple step-by-step recipe to create a golden-brown, bubbling casserole your family will love. Click through to explore this cheesy goodness and elevate your dinner game today!
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Ingredients
  

2 medium zucchinis, thinly sliced

2 medium yellow squashes, thinly sliced

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

2 large eggs

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup breadcrumbs

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Start by preheating your oven to 375°F (190°C), ensuring it's fully heated for even baking.

    Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the finely chopped onion. Sauté, stirring occasionally, until the onion becomes translucent and soft, roughly 5 minutes.

      Next, introduce the minced garlic to the skillet. Cook for an additional minute, stirring frequently, until the garlic releases its delightful fragrance.

        In a spacious mixing bowl, combine the thinly sliced zucchinis and yellow squashes with the sautéed onion and garlic mixture. Pour in the heavy cream and crack in the eggs. Then, add salt, black pepper, dried thyme, garlic powder, and half of the shredded cheddar and mozzarella cheeses. Gently mix everything together until well combined.

          Lightly grease a 9x13-inch casserole dish with cooking spray or a bit of olive oil. Carefully pour the squash mixture into the greased dish, spreading it out evenly across the bottom.

            In a separate bowl, combine the remaining breadcrumbs with the leftover shredded cheeses. Mix until well combined, then generously sprinkle this mixture over the top of the squash mixture in the casserole dish.

              Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the edges are bubbling.

                Once it's baked to perfection, remove the casserole from the oven and allow it to cool for roughly 10 minutes to set before serving.

                  Just before serving, sprinkle freshly chopped parsley over the top for a burst of color and flavor.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: For an elegant touch, serve the casserole in individual portions, garnished with a sprig of parsley on each plate.