Zucchini And Squash Casserole With Stuffing
This cheesy zucchini and squash casserole with stuffing is the ultimate comfort food side dish. Tender summer squash is baked in a creamy, cheesy sauce and topped with buttery stuffing for a cozy family favorite everyone will love.
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I've always said I'm famous for taking perfectly healthy vegetables and making them just a little bit naughty. Case in point: this zucchini and squash casserole with stuffing. It's filled with tender summer squash, plenty of melted cheese, and a buttery stuffing topping that's golden and crisp. Healthy intentions? Let's just say they don't stand a chance.
This recipe has been a family favorite for years. My mom, sisters, and kids ask for it time and time again, and now when someone requests it, I can finally just send the link instead of writing it out again. It's that loved. And if you've ever tried my Brussels sprouts with bacon casserole, then you already know that I have a knack for turning simple veggies into something you'll actually crave.
So if you're looking for a side dish that's creamy, cheesy, and crowd-pleasing, this zucchini and squash casserole with stuffing is about to become your go-to.
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What you will need to make this recipe
- Zucchini and Yellow Squash - But you probably already guessed that. I've also made this recipe with zucchini only and it is just as delicious. I remember as a kid my dad grew zucchini in his garden, and let's just say his garden produced way more zucchini than my mom could use. This casserole is perfect for those zucchini overloads, so don't worry if you skip the yellow squash. It will hardly be missed, I promise.
- Sour Cream - I'm a full-fat sour cream girl, so that's what I use. I love the flavor and creaminess it adds. For those counting calories, low-fat or fat-free options work too.
- Cream of Celery Soup - I stick with the classic Campbell's cream of celery soup. In a pinch, cream of mushroom soup works just as well.
- Cheese - Pre-shredded cheddar or a cheddar cheese blend works perfectly. You can also grate your own cheddar if you prefer.
- Stuffing - Packaged Pepperidge Farm Herb Stuffing is my go-to for this recipe.
- Butter - Lots of butter. Two whole sticks. Yes, yikes. But it makes that stuffing topping golden, crispy, and oh so yummy.
These are the ingredients I like to highlight and share tips about. For the complete list and exact measurements, scroll down to the recipe card at the bottom of the post!
Tools for making zucchini and yellow squash casserole
How to make this casserole
In just a few simple steps you can have this delicious, hearty casserole in the oven. I usually make it during the summer when squash is abundant, but my mother-in-law requested it for Thanksgiving, so its season has expanded. In the summer I love to serve it with another favorite side, my five-ingredient pasta salad.
- Prepare the zucchini and yellow squash. Wash them with cold water and slice off the ends, the stem and the blossom. Then cut the squash into half-inch rounds.
- Steam the zucchini and squash. Do not overcook. You want them tender, but not mushy. The centers should just become opaque, shiny, and slightly transparent.
- Place in a baking dish and add cheese. Once steamed and drained, put the zucchini and squash in a baking dish and toss with the cheese. The cheese will begin to melt as you mix it in.
- Add the sour cream and soup. Combine the sour cream and cream of celery soup, then add it to the steamed zucchini and squash. Mix until everything is coated evenly.
- Prepare the stuffing topping. Melt the butter and mix it into the stuffing.
- Assemble and bake. Spread the buttered stuffing evenly over the top of the casserole. The butter helps keep the stuffing moist and also seeps down into the casserole for extra richness and flavor.
Step-by-step process shots
Zucchini fun facts
- Zucchini is actually a fruit not a vegetable! I know right?? and to further blow your mind it is considered a BERRY! It turns out all squash are part of the plant family cucurbita pepo, which defines these fruits as a "fleshy one-celled many-seeded berry, that has a hard rind and is the characteristic fruit of the gourd family." How crazy is that?
- With just a few steps you can freeze sliced or shredded zucchini. Just before to wash the zucchini first and if slicing it's a good idea to blanch them before placing them in a freezer bag. Blanching them keeps them from getting mushy. Frozen zucchini will last for 3-4 months.
- The term "Summer Squash" is used to describe 10 different varieties of squash including zucchini and yellow squash. I have always used yellow squash and summer squash interchangeably, you too? The summer Squash family consists of Zucchini, Chayote Squash, Cousa Squash,Yellow Zucchini, Luffa Squash, Yellow Squash, Yellow Crookneck Squash, Pattypan Squash, Round Zucchini and Zephyr Squash. Phew!
Tips and tricks
Want to make this zucchini and squash casserole with stuffing even better? Here are a few of my favorite tips and tricks:
- You can swap cream of celery soup with cream of mushroom soup if that's what you have on hand.
- Try adding a little Parmesan to the cheese mix for an extra layer of flavor.
- If your squash is very watery, gently pat it dry after steaming to avoid a soggy casserole.
- Don't skimp on the butter in the stuffing topping. It keeps it moist and adds that golden, rich flavor we all love.
Make-ahead and storage
This casserole is as practical as it is delicious.
- You can assemble it a day in advance, cover it with foil, and refrigerate until you are ready to bake.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- To freeze, bake as usual, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
Serving suggestions
This zucchini and squash casserole with stuffing pairs beautifully with other summer or holiday sides. A few of my favorites:
- My Easy Mint, Cantaloup and Fontina Pasta Salad
- Roasted or grilled meats
- Fresh green salads
- Lightly seasoned roasted potatoes
Zucchini and Squash Casserole with Stuffing
Ingredients
- 10 small zucchini and yellow squash
- 1 can cream of celery soup (10.5 oz)
- 1 cup sour cream
- 1 pkg Pepperidge farm herb stuffing (8 oz)
- 2 cups shredded cheddar cheese
- 2 sticks butter
Instructions
- Preheat oven to 350° F.
- Wash the zucchini and yellow squash in cold water, then dry. Slice off the ends (stem and blossom) of each zucchini and squash and discard. Slice the remaining zucchini and squash into ½" rounds.
- Fill large stock pot with 3"of water.
- Place an expandable steamer basket in the stock pot. The water line should be below the steamer basket.
- Place zucchini and squash rounds in the steam basket.
- Cover the pot and steam zucchini and squash for 10 minutes. You will see the centers begin to turn opaque (shiny and transparent).
- After the zucchini and squash are steamed strain them in a colander.
- Place the steamed zucchini and squash in an ungreased 9" x 13" baking dish.
- Sprinkle the shedded cheese over the zucchini and squash and toss gently. You will see the cheese begin to melt over the hot zucchini and squash.
- In a separate bowl mix together the cream of celery soup and the sour cream.
- Add the soup and sour cream mixture to the zucchini and squash, stir to coat the vegetables.
- In the microwave or on the stove top melt the butter.
- Place the dry stuffing in a large bowl and add the butter. Toss to mix.
- Spread the stuffing mixture over the top of the casserole.
- Cover with tin foil and place in the oven for 30 minutes.
- After 30 minutes, remove the tin foil and leave in the oven for an additional 5 minutes. Remove from oven and serve hot.
Notes
- This recipe works well with zucchini only if you don't have yellow squash.
- Cream soup swap: Cream of mushroom soup can be used instead of cream of celery for a slightly different flavor.
- Cheese: Pre-shredded cheddar or a cheddar blend works fine. You can also grate your own for a fresher flavor.
- Stuffing topping: Make sure the butter is fully incorporated for a golden, moist topping.
- Make-ahead tip: Assemble the casserole in advance and refrigerate. Bake when ready to serve.
- Freezing: Fully baked casserole can be frozen for up to 2 months. Reheat in the oven until warmed through.
- Nutrition: Estimated nutrition per serving is provided based on standard ingredient values; exact numbers may vary by brand. Nutrition does not include optional toppings or sides and is based on typical full-fat ingredients.
Nutrition
This cheesy zucchini and squash casserole with stuffing is the perfect way to turn simple summer vegetables into a crowd-pleasing, comforting side dish. Whether you are enjoying it at a casual summer dinner or bringing it to a holiday table, it is always a hit with family and friends. The buttered stuffing topping makes it extra indulgent, so embrace the little bit of naughty because it is worth it.
If you try this recipe, I would love to hear how you serve it and any variations you come up with. If you are looking for more veggie side inspiration, be sure to check out my other favorite vegetable side dishes below.
Looks so delicious!
Thank you Kalyn!