A simple, creamy zucchini squash casserole that comforts and delights with just five ingredients. This easy, cozy dish is perfect for busy weeknights and offers a warm, cheesy, and fresh flavor.
Slice zucchini and squash uniformly about 1/8 inch thick for best texture. For a lighter version, substitute half the sour cream with plain Greek yogurt. Use crushed gluten-free crackers or panko for a gluten-free topping. To avoid burning the topping, cover loosely with foil if browning too fast. The casserole can be prepared ahead and refrigerated before baking, adding a few extra minutes to bake time if baking cold. Freeze unbaked casserole for up to 2 months; thaw overnight before baking.
Keywords: zucchini casserole, creamy squash casserole, easy comfort food, 5-ingredient recipe, cheesy casserole, vegetarian casserole