Loaded Summer Squash Casserole

Loaded Summer Squash Casserole

Servings: 6–8

Prep Time: 15 min

Cook Time: 35 min

Ingredients

3 medium summer time squash, sliced thin

1 medium zucchini, sliced skinny

1 small onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

½ cup grated Parmesan

½ cup breadcrumbs (optional: panko for extra crunch)

½ cup sour cream or Greek yogurt

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp paprika

¼ tsp pink pepper flakes (optionally available)

2 tbsp fresh parsley, chopped

Instructions

1. Preheat Oven:

Set oven to 375°F (190°C). Grease a nine×thirteen-inch baking dish with olive oil or nonstick spray.

2. Prepare Veggies:

Heat 2 tbsp olive oil in a skillet over medium warmness. Sauté onions and garlic until gentle, about three–four minutes. Add sliced squash and zucchini, season with salt and pepper, and prepare dinner five–6 minutes until slightly softened. Remove from heat.

3. Mix the Filling:

In a massive bowl, integrate cooked greens, bitter cream, ¾ cup cheddar cheese, and paprika. Stir gently to mix.

4. Assemble Casserole:

 Sprinkle ultimate ¼ cup cheddar cheese, Parmesan, and breadcrumbs flippantly over the pinnacle. Add crimson pepper flakes if the usage of.

5. Bake:

Bake for 25–30 minutes, till the pinnacle is golden and bubbly. For a crispier topping, broil 2–3 mins on the cease, watching cautiously to keep away from burning.

6. Garnish and Serve:

Remove from oven, permit cool for 5 mins. Sprinkle with fresh parsley earlier than serving.

Tips & Variations

Add cooked bacon or diced ham for extra flavor.

Swap cheddar for Gruyère or mozzarella for a milder flavor.

Make it low-carb with the aid of skipping breadcrumbs or the usage of beaten pork rinds.

Serve warm as a facet or a vegetarian important with a sparkling salad.

This casserole is creamy, tacky, and packed with tender summer time squash—a super manner to show off seasonal veggies.