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Creamy Zucchini and Squash Casserole

The perfect garden-to-table recipe for all those sprouting zucchinis and squash. Squash is still in peak season throughout the summer but this casserole is also a great early fall dish to accompany just about any entrée. A classic, southern comfort food enjoyable for all ages!

Featuring: The POV-003 Convection Oven


  • 1 small onion sliced

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • ½ teaspoon Italian seasoning

  • 2 pounds squash yellow squash and zucchini

  • salt & pepper to taste

  • ¼ cup grated parmesan cheese

  • ¼ cup cheddar cheese

  • ⅓ cup seasoned bread crumbs

  • 2 tablespoons butter


  1. Preheat oven to 350°F

  2. Slice squash/zucchini into ¼" slices.

  3. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.

  4. Place squash and onions in a greased 2 qt casserole dish.

  5. Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.

  6. Bake 35-40 minutes or until squash is tender.

Pro Tip: If crumbs start to brown too much, loosely tent with foil.

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