Description
A creamy and cheesy zucchini and yellow squash casserole that is easy to prepare and perfect as a comforting side dish. This baked casserole combines fresh vegetables with a rich cream and cheese sauce, resulting in a golden, bubbly delight.
Ingredients
Scale
Vegetables
- 3 medium zucchini
- 3 medium yellow squash
Dairy & Cheese
- 1 ½ cups heavy cream
- ½ cup parmesan cheese
- 2 cups mozzarella cheese
Seasonings
- 1 tsp garlic parsley salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature for baking the casserole.
- Prepare Vegetables: Wash the zucchini and yellow squash thoroughly, then slice them into ½-inch thick rings for even cooking and layering.
- Arrange Vegetables: Arrange the sliced zucchini and squash rings evenly in a shallow baking dish, creating a base layer for the casserole.
- Make Cream Mixture: In a mixing bowl, whisk together the heavy cream, garlic parsley salt, and parmesan cheese until the mixture is smooth and well combined.
- Pour Cream Mixture: Pour the creamy parmesan mixture evenly over the arranged vegetable slices, making sure to cover all pieces for flavor and creaminess.
- Add Mozzarella Cheese: Sprinkle the mozzarella cheese evenly over the top of the cream-coated vegetables to create a cheesy crust once baked.
- Bake: Bake the casserole in the preheated oven for 30 minutes, or until the top is golden brown and bubbly, indicating it is cooked through and flavorful.
Notes
- You can substitute heavy cream with half-and-half for a lighter version but expect a less rich texture.
- For extra flavor, add chopped fresh herbs like thyme or basil to the cream mixture.
- The casserole can be prepared ahead of time and baked just before serving.
- Allow the casserole to rest for 5 minutes after baking to set before serving.
- Use freshly grated parmesan for best taste and melting quality.
