This creamy vegetable bake is an easy way to incorporate more zucchini and summer squash into your diet. It features a rich, savory base and a crisp herb topping that appeals to adults and children alike.
List of ingredients
- 3 ¡ tablespoons light butter, divided – used for sautéing and the topping.
- 2 medium zucchini, sliced into 1/4” slices – provides a tender base.
- 2 medium summer squash (yellow zucchini), sliced into 1/4” slices – adds color and mild flavor.
- ¡/2 cup diced onion – adds aromatic depth.
- ¡/2 cup shredded carrots – provides sweetness and texture.
- 10.75 oz can of 98% fat free Cream of Mushroom Soup – creates the creamy sauce.
- ¡/2 cup fat free plain Greek yogurt – adds tanginess and thickness.
- 2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided – used for both thickening and the crunchy crust.
step-by-step instructions
- Preheat the Oven: Set your oven to 350°F to ensure it is fully heated before the casserole goes in.
- Sauté the Vegetables: Melt 2 tablespoons of butter in a large sauté pan or skillet over medium heat. Add the diced onion, sliced zucchini, sliced summer squash, and shredded carrots, sautéing for 3-4 minutes.
- Tenderize the Squash: Cover the pan and continue cooking for an additional 5-6 minutes until the zucchini and summer squash are tender.
- Combine the Mixture: Remove the pan from the heat. Stir in the cream of mushroom soup, Greek yogurt, and 1 ¡/4 cups of the stuffing mix until everything is well combined.
- Prepare the Casserole Dish: Transfer the combined mixture into a 2 QT casserole dish (a 7×11 dish also works) and spread the vegetables evenly.
- Prepare the Topping: In a medium bowl, melt the remaining 1 ¡/2 tablespoons of butter. Mix in the remaining ¡/4 cup of stuffing mix until the crumbs are moistened.
- Bake the Casserole: Sprinkle the buttered stuffing mixture evenly across the top of the vegetables. Bake for approximately 30 minutes and serve while warm.
Optimal Vegetable Preparation
Slicing for Uniform Cooking
Ensure that all zucchini and summer squash slices are exactly 1/4 inch thick. Uniform slicing prevents some pieces from becoming mushy while others remain undercooked. Use a sharp chef’s knife or a mandoline slicer for consistent results.
Managing Moisture Levels
Zucchini and summer squash contain high amounts of water. Sautéing them uncovered for the first few minutes allows moisture to evaporate. This step is critical to prevent the final casserole from becoming watery or soupy.
Selecting the Right Squash
Choose medium-sized zucchini and summer squash for the best texture. Larger squash often have tougher skins and larger seeds, which can disrupt the creamy consistency of the dish. Medium vegetables maintain a better bite after baking.
Creative Ingredient Substitutions
Using Different Stuffing Flavors
While herb seasoned stuffing is traditional, you can use stuffing mixes with different flavor profiles. A garlic and herb mix provides a bolder taste, while a corn-based stuffing can add a hint of sweetness. Always maintain the same ratio of stuffing to butter for the topping.
Alternatives to Greek Yogurt
If you do not have Greek yogurt, you can substitute it with a similar amount of sour cream or a thick plant-based cream alternative. Sour cream provides a similar tang but may change the calorie count slightly. Ensure the substitute is thick to maintain the casserole’s structure.
Soup Variations for Different Tastes
The cream of mushroom soup provides a savory, earthy base. For a different flavor, you can use cream of celery or a homemade vegetable cream sauce. Avoid using soups with very strong flavors that might overpower the delicate taste of the squash.
Dairy-Free Butter Options
To make this recipe dairy-free, replace the light butter with an equal amount of plant-based butter or coconut oil. Plant-based butters usually melt similarly to dairy butter, ensuring the topping remains crisp. Use an unsweetened variety to avoid altering the savory flavor.
Expert Cooking Tips
Achieving the Perfect Crust
To ensure the topping is golden brown and crunchy, avoid over-mixing the stuffing and butter. Gently toss the crumbs so they are coated but not saturated. If the top isn’t browning enough, you can broil it for the last 2 minutes of cooking.
Preventing Overcooking
Watch the vegetables closely during the sautéing phase. They should be tender but not falling apart before they enter the oven. Remember that they will continue to cook during the 30-minute baking period.
Adjusting the Seasoning
Depending on the brand of stuffing mix used, the salt levels may vary. Taste the vegetable mixture after stirring in the soup and yogurt but before adding the topping. Add a pinch of black pepper or a dash of garlic powder if you prefer a more seasoned profile.
Using the Right Baking Dish
A ceramic or glass baking dish is ideal for this recipe because it distributes heat evenly. If using a metal pan, you may need to check the bottom of the casserole for over-browning a few minutes early. A 2 QT size ensures the depth is correct for optimal heating.
Serving and Pairing Ideas
Pairing with Lean Proteins
This casserole serves as an excellent side dish for roasted chicken or grilled turkey. The creaminess of the vegetables complements the lean nature of poultry. It also pairs well with baked white fish or grilled salmon.
Complementing Grilled Meats
For a summer barbecue, serve this alongside grilled steaks or burgers. The light, vegetable-forward nature of the dish cuts through the richness of red meats. It provides a nutritional balance to a heavy main course.
Serving as a Vegetarian Main
To turn this into a main course, serve a larger portion alongside a crisp green salad. Adding a side of quinoa or brown rice can increase the protein content. It is a filling option for those seeking a meatless meal.
Garnishing for Presentation
Freshly chopped parsley or chives added after baking can brighten the visual appeal. A sprinkle of paprika on the topping before baking can also add a professional, colorful finish. These additions provide a fresh contrast to the baked flavors.
Storage and Reheating Guide
Refrigeration Basics
Store any leftover casserole in an airtight container in the refrigerator. It will remain fresh and safe to eat for up to three to four days. Ensure the dish is cooled slightly before sealing the lid to prevent excess condensation.
Reheating in the Oven
For the best results, reheat the casserole in the oven at 325°F. Cover the dish with aluminum foil to prevent the topping from burning while the center heats through. Heat until the center is warmed through, usually taking 15-20 minutes.
Microwave Reheating Method
If you are in a rush, you can reheat individual portions in the microwave. Cover the portion with a damp paper towel to keep the vegetables moist. Heat in 30-second intervals, stirring gently in between to ensure even heating.
Freezing Considerations
This casserole does not freeze particularly well due to the high water content of the zucchini. The vegetables may become mushy upon thawing, and the topping may lose its crunch. It is best enjoyed fresh or from the refrigerator.
Troubleshooting Common Issues
Topping Is Too Soft
If the topping is not crunchy, it may be due to too much butter or under-baking. Ensure the butter is melted but not boiling when mixed with the crumbs. Increase the baking time by 5 minutes if the topping feels soft.
Vegetables Are Too Mushy
Mushy vegetables usually result from over-sautéing or using oversized zucchini. Stick to the 1/4 inch slice thickness and avoid cooking the vegetables past the tender stage in the pan. Ensure the oven temperature is accurate using an oven thermometer.
Liquid Separation in the Dish
If you see liquid pooling at the bottom, the vegetables likely weren’t sautéed long enough to release their moisture. Next time, ensure the pan is not overcrowded during the sauté phase. You can also stir in an extra tablespoon of stuffing mix to help absorb excess fluid.
Tasteless or Bland Result
If the dish lacks flavor, it may be due to low-sodium soup or unsalted butter. Add a small amount of grated parmesan cheese to the vegetable mixture before baking. This adds an extra layer of savory depth without changing the texture.
Frequently Asked Questions
Can I use frozen zucchini instead of fresh?
Frozen zucchini can be used, but it must be completely thawed and squeezed dry with a kitchen towel. Frozen vegetables release more water than fresh ones, which can make the casserole soupy. Sauté them longer than fresh vegetables to remove excess moisture.
Is it possible to make this without the stuffing mix?
Yes, you can substitute the stuffing mix with a combination of panko breadcrumbs and dried herbs. Use 1 1/4 cups of panko in the mixture and 3/4 cup for the topping. Season with dried thyme and rosemary to mimic the herb stuffing flavor.
What is the best way to slice the squash quickly?
A mandoline slicer is the fastest and most accurate tool for achieving 1/4 inch slices. If using a knife, create a guide by placing two chopsticks on either side of the vegetable to stop the blade at the correct depth. Always use caution when slicing.
Can I add other vegetables to this recipe?
Yes, diced bell peppers, frozen peas, or chopped spinach work well. Add them during the sautéing phase with the onions and carrots. Avoid adding too many watery vegetables to maintain the consistency of the sauce.
How do I adjust the recipe for a larger crowd?
You can double the ingredients and use a larger 9×13 inch baking dish. Increase the baking time by 10-15 minutes to ensure the center is hot. Keep a close eye on the topping to ensure it does not brown too quickly.
Print
Savory Zucchini and Summer Squash Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This zucchini casserole is one of those perfect year-round potluck side dishes that works for almost every occasion!
Ingredients
- 3 ½ tablespoons light butter, divided
- 2 medium zucchini, sliced into 1/4” slices
- 2 medium summer squash, sliced into 1/4” slices
- ½ cup diced onion
- ½ cup shredded carrots
- 10.75 oz can of 98% fat free Cream of Mushroom Soup
- ½ cup fat free plain Greek yogurt
- 2 cups Herb Seasoned Stuffing Mix, divided
Instructions
- Step 1: Preheat the oven to 350.
- Step 2: In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
- Step 3: Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish and spread evenly.
- Step 4: Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.
Notes
A creamy and hearty side dish with a crunchy topping, making it a great accompaniment to poultry, steak, burgers, or fish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 128 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg