Yellow squash, zucchini, cheddar cheese, biscuit mix, butter, eggs, and saltines come together in this cozy Cheesy Squash and Zucchini Casserole.
Let me back up. I’ve never been what you’d call a “vegetable casserole person.” You know the type—always talking about their garden, casually dropping terms like “sautéed medley.” That wasn’t me. Especially not during the holidays, when my plate is a battlefield of stuffing vs. mashed potatoes.
But a few years ago, at our chaotic Thanksgiving (the year the turkey caught fire and no one noticed because the dog threw up), someone brought this Cheesy Squash and Zucchini Casserole. It wasn’t flashy. Just kind of quietly sitting on the buffet table, doing its thing. And y’all—it was its thing. I took a scoop out of guilt. I went back for seconds because it was creamy and warm and somehow buttery and fresh all at once.
Now I make it all the time. And not just for holidays. Random Tuesday nights. Meal prep Sundays. Potlucks where I want to seem a little healthier than I actually am. This casserole has seen it all.
Why You’ll Love This Cheesy Squash and Zucchini Casserole Recipe?
You know how some veggie dishes feel like a compromise? Like, “This is okay… for squash”? This isn’t that. This casserole’s more like the culinary equivalent of a fleece blanket—warm, cozy, and quietly winning hearts without trying too hard.
It’s got layers—figuratively, not literally. The veggies get soft but not mushy. The cheese is everywhere (as it should be). The biscuit mix and eggs make it puff up just a little, like it’s giving you a hug. And that topping? Oh man. A little crunch from crushed crackers and breadcrumbs that contrast with all the melty stuff underneath.
It’s not perfect, but that’s kind of the point. Sometimes mine gets a little more golden than planned. Sometimes I eyeball the cheese and it turns into a melty mess. But it always disappears from the table. Every. Single. Time.
Ingredient Notes:
Here’s what you’ll need for this casserole. No weird ingredients, I promise.
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1 lb yellow squash + 1 lb zucchini – slice ’em up, boil ’em soft. They’re the stars of the show.
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½ onion, diced – because a little sharpness balances all the softness.
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1 cup shredded cheddar cheese – more if you’re like me and don’t measure cheese with anything but your heart.
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½ cup biscuit baking mix (like Bisquick) – binds it all and adds this puffed, almost soufflé-like texture.
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½ cup butter – yes, it’s a lot. No, we’re not apologizing.
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2 eggs – holds everything together. Kind of like the emotional glue of the dish.
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1 tbsp sugar – trust me, that touch of sweetness works.
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1 tsp salt – makes the veggies and cheese pop.
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10 saltines, crushed – they soak up the extra moisture and add body.
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¼ cup breadcrumbs – that golden topping you didn’t know you needed.
How To Make Cheesy Squash and Zucchini Casserole?
Step 1: Preheat oven to 325°F
Yes, 325. Not 350. We’re slow-baking this baby for that perfect melt-meets-crunch texture.
Step 2: Boil your squash, zucchini, and onions
I know boiling vegetables feels a little 1980s, but it works here. Cook them until tender—about 15 minutes. Then drain them like you mean it. Excess water = soggy casserole. Nobody wants that.
Step 3: Mix the magic
While the veggies are still warm (but not lava-hot), stir in cheese, biscuit mix, butter, eggs, sugar, and salt. I usually throw the butter in while everything’s warm so it melts right in. Then fold in those crushed saltines. It’ll look like a chunky, cheesy mess. Perfect.
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Step 4: Assemble and top
Spoon the mixture into a greased casserole dish—1½-quart is ideal. Sprinkle breadcrumbs over the top like a final blessing. If you’re extra, spritz with a bit of cooking spray for that golden crust.
Step 5: Bake for 30 minutes
It’ll smell amazing. The top should be lightly browned, and the center should feel set. If it jiggles like it’s unsure of itself, give it another few minutes.
Step 6: Let it sit (or don’t)
I try to wait 10 minutes so it holds its shape better. Sometimes I fail. Sometimes that first spoonful straight from the dish is the best one.
Storage Options:
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Fridge: Airtight container, up to 4 days. I like to reheat mine in the oven so the top crisps up again.
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Freezer: It freezes surprisingly well. Let it cool first, portion it out, and reheat with a fresh sprinkle of cheese or crumbs to wake it up.
Variations and Substitutions:
The best part about this Cheesy Squash and Zucchini Casserole? It forgives you for not following the rules. Some ideas:
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Only have zucchini? Go all in. Same goes for just squash.
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Want to bulk it up? Add cooked chicken, bacon bits, or even quinoa. It’s been done. It was good.
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No biscuit mix? Use a couple spoonfuls of flour with a pinch of baking powder and salt.
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Gluten-free? Swap biscuit mix and crackers for GF versions. No drama.
What to Serve with Cheesy Squash and Zucchini Casserole?
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Roast chicken or turkey – the obvious pairing, especially on holidays.
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Burgers or grilled meats – this casserole works like an upgraded side of fries.
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A leafy salad – for when you want to feel balanced.
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Leftover ham – folded in or on the side, doesn’t matter. It works.
Frequently Asked Questions:
Does it reheat well?
Yep. I’ve had it the next day, warmed in the microwave and oven. It’s still cozy and delicious.
Is the sugar really necessary?
I think so. It balances the squash and makes the whole thing feel more rounded. But hey, if you’re skeptical, try it without. Then add it next time when you miss it.
What if I don’t like squash?
First of all, who hurt you? Second, add more cheese. Or sneak in shredded carrots or corn instead.
Listen, this Cheesy Squash and Zucchini Casserole isn’t glamorous. It’s not “Instagrammable.” It won’t make the cover of Bon Appétit. But it will quietly win you over with every creamy, cheesy, comforting bite. It’s the kind of dish that turns “meh” veggies into something you actually look forward to eating.
And if you’re anything like me, it’ll sneak its way into your regular dinner rotation before you even realize what’s happened.
So make it. Tweak it. Burn the edges a little. And then let me know—did it steal the show at your table too? I’m all ears. And maybe elbows-deep in casserole crumbs.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Squash and Zucchini Casserole
Ingredients
- 1 pound yellow squash sliced
- 1 pound zucchini sliced
- ½ cup onion finely diced
- 1 cup cheddar cheese shredded
- ½ cup biscuit baking mix e.g., Bisquick®
- ½ cup butter melted
- 2 large eggs beaten
- 1 tablespoon white sugar
- 1 teaspoon salt
- 10 saltine crackers crushed
- ¼ cup bread crumbs for topping
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 1½-quart casserole dish and set aside.
- Boil the vegetables: In a large pot, bring water to a rolling boil. Add the sliced yellow squash, zucchini, and diced onion. Cook for approximately 15 minutes, or until the vegetables are tender. Drain thoroughly to remove excess water.
- Combine the filling: In a large mixing bowl, gently mix the cooked vegetables with shredded cheddar cheese, biscuit baking mix, melted butter, eggs, sugar, and salt. Stir until well combined and the baking mix is dissolved. Fold in the crushed saltine crackers until the mixture thickens and excess moisture is absorbed.
- Assemble the casserole: Transfer the mixture into the prepared casserole dish. Sprinkle bread crumbs evenly over the surface.
- Bake: Place in the preheated oven and bake for 30 minutes, or until the top is lightly browned and the casserole is fully set.
- Cool and serve: Allow the casserole to cool for a few minutes before serving to help it firm up.
Notes
- Substitute the biscuit baking mix with a gluten-free alternative.
- Use gluten-free saltine-style crackers or crushed gluten-free rice crackers.
- Ensure the breadcrumbs used for the topping are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
