Summer means lots of zucchini, and what better way to enjoy it than in a comforting casserole? I’m sharing two fantastic recipes today that are perfect for using up that garden bounty or just making an easy family meal.
Whether you like chicken in your casserole or prefer a purely veggie version, these cheesy zucchini recipes are simple to make and packed with flavor. You’ll find these dishes are great for weeknights or when you need something warm and satisfying.
Jump to Recipe:
Easy Cheesy Chicken Zucchini Casserole
This warm, comforting dish brings chicken and fresh zucchini together with lots of cheese. It’s a simple meal perfect for weeknights, and your family will ask for it again.
Key Ingredients & Tips for Chicken Zucchini Casserole
- Shredded Chicken: Use leftover rotisserie chicken or pre-cooked chicken breasts to make this casserole even quicker.
- Fresh Zucchini Prep: To keep your casserole from being watery, you can lightly salt and drain the chopped zucchini for about 15 minutes before mixing.
What You Need for Chicken Casserole
- 2 cups cooked, shredded chicken
- 3 medium zucchinis, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Cheesy Chicken Zucchini Casserole
Step 1: Prep & Mix Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded chicken, chopped zucchini, 1.5 cups of the shredded cheddar cheese, cream of chicken soup, and milk. Season with salt and pepper to your liking.
Step 2: Bake the Casserole Dish
Pour the mixture into a 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese is golden brown.
📝 Final Note
Let the casserole sit for 5-10 minutes after removing it from the oven. This helps it set and makes serving easier.
Easy Cheesy Zucchini Squash Casserole Recipe
This vegetable casserole combines zucchini and yellow squash with a creamy, cheesy sauce. It’s a fantastic way to use up garden produce and serve a satisfying side dish.
Key Ingredients & Tips for Zucchini Squash Bake
- Yellow Squash Addition: Adding yellow squash not only brings more color but also a slightly different texture to your cheesy casserole.
- Crispy Topping: For extra crunch, you can add a topping of buttered breadcrumbs mixed with a bit of Parmesan cheese during the last 10 minutes of baking.
What You Need for Zucchini Squash Casserole
- 3 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped onion
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 8 servings
How to Make Cheesy Zucchini Squash Casserole
Step 1: Prepare the Vegetables
Preheat your oven to 350°F (175°C). Lightly steam or sauté the zucchini and yellow squash slices until they are just tender, which usually takes about 5-7 minutes. Make sure to drain any excess water very well.
Step 2: Mix and Assemble Casserole
In a large bowl, combine the softened zucchini and squash with the shredded Monterey Jack cheese, mayonnaise, chopped onion, and Parmesan cheese. Season with salt and pepper. Transfer this mixture into a greased 2-quart baking dish.
Step 3: Bake Until Golden
Bake for 30-35 minutes, or until the casserole is heated through and bubbling. If you like a crispy top, you can broil it for the last 2-3 minutes, but watch it very closely so it doesn’t burn.
📝 Final Note
This zucchini and squash casserole makes a wonderful side dish for grilled meats or a light main course with a fresh salad.
