Easy Cheesy Zucchini Casserole

4 from 3 votes

This easy zucchini casserole recipe combines zucchini and yellow squash with mozzarella, Parmesan, and fresh basil for a simple cheesy side dish.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish, Snack

Cuisine: American

Servings:

Calories: 215kcal

Preheat the oven to 350°F and grease an 8×8-inch casserole dish.
In a medium bowl, combine the zucchini, yellow squash, basil, green onion, garlic powder, ½ cup mozzarella cheese, Parmesan cheese, salt, and pepper. Toss until evenly combined.
Transfer the mixture to the prepared casserole dish and bake for 30 minutes.
Remove from the oven and sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and the zucchini and squash are tender.
Remove from the oven and let cool for a few minutes before serving. Enjoy!

For the best texture, use small to medium zucchini and yellow squash and cut them into evenly sized slices.
Zucchini contains a lot of moisture. If using larger or especially juicy zucchini, lightly salt the slices, let sit for about 10 minutes, then blot dry before assembling.
You can use all zucchini or all yellow squash if you don't have both.
For a crunchy topping, sprinkle Panko breadcrumbs over the mozzarella before the final 10 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the zucchini and squash can become watery once thawed.