How do you keep squash casserole from getting watery?

To prevent a watery casserole, sauté the sliced zucchini and yellow squash in a skillet until crisp-tender before baking. This initial cooking drives off excess moisture from the vegetables. For best results, use medium-sized squash about 1.5 inches in diameter, and drain any accumulated liquid from the skillet after sautéing.

Can you make squash casserole ahead of time?

Yes, you can assemble the creamy yellow squash and zucchini casserole up to 8 hours ahead and refrigerate it unbaked. When ready to bake, add about 5 extra minutes to the standard 8-10 minute bake time at 450°F to account for the chilled dish. Do not add the panko and Parmesan topping until just before baking to keep it crisp.

What is the best way to reheat leftover squash casserole?

The best way to reheat squash casserole is in a toaster oven at 350°F for about 8 minutes for individual portions, or in a baking dish at 375°F for 10-15 minutes for larger amounts. Microwaving is not recommended as it will make the topping soggy. These methods help restore the crispy panko crust.

Can I freeze zucchini and squash casserole?

Freezing this creamy squash casserole is not recommended. The high water content in the squash and the dairy cream will separate upon thawing, resulting in a grainy texture and waterlogged topping. For best quality, store leftovers in the refrigerator for up to 3 or 4 days and reheat using a conventional oven.

Creamy Yellow Squash And Zucchini Casserole

Name: Creamy Yellow Squash and Zucchini Casserole with Crispy 8-Minute Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoons butter; 2 medium zucchini, cut into 1/4-inch slices; 2 medium yellow summer squash, cut into 1/4-inch slices; 2 shallots, minced; 1/2 teaspoon sea salt; 1/4 teaspoon coarsely ground pepper; 4 garlic cloves, minced; 1/2 cup heavy whipping cream; 1 cup panko bread crumbs, divided; 1/2 cup grated Parmesan cheese, divided

Ingredients

Scale

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

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Instructions

1-Preheat oven to 450°: Preheat oven to 450°.
2-In a large skillet, melt butter over: In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots.
3-Sprinkle with salt and pepper: Sprinkle with salt and pepper.
4-Cook, stirring occasionally, until vegetables are crisp-tender,: Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes.
5-Add garlic: Add garlic; cook 1 minute more.
6-Add the cream: Add the cream; cook until thickened, 3-5 minutes.
7-Remove from heat: Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese.
8-Spoon mixture into a greased 11×7-in: Spoon mixture into a greased 11×7-in. or 2-qt. baking dish.
9-Sprinkle with remaining bread crumbs and cheese: Sprinkle with remaining bread crumbs and cheese.
10-Bake until golden brown, 8-10 minutes: Bake until golden brown, 8-10 minutes.

Last Step:

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Prep Time: 15 min
Cook Time: 20 min
Method: bake

Nutrition

Serving Size: 1/6 recipe
Calories: 210
Sugar: 4g
Sodium: 320mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 16g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg