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    Home > Side Dishes > Creamy Zucchini Squash Casserole

    Creamy Zucchini Squash Casserole

    Published: Jun 16, 2022 · Modified: Jun 16, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Summer Squash Casserole in Ramekins.

    Combining yellow squash and zucchini with creamy goat cheese turns a Zucchini Squash Casserole into a pillowy light, creamy unique custard treat. Easy to prepare and gluten free this a delicious side dish for any Summer meal thrown your way. You’re going to fall in love with this cheesy squash and zucchini casserole.

    Zucchini squash casserole baked in individual ramekins.

    Are you feeling squashed from the weight of all the fresh Summer Squash and Zucchini that’s collecting on your kitchen counters? I didn’t plant this year, but others most certainly have and are being very generous in gifting their bounty to me.

    One of the first zucchini recipes I make each and every year is this luscious baked zucchini squash casserole recipe. It’s truly one of most favorite Summer vegetable casseroles.

    And its a gluten free zucchini casserole. The binding comes in the form of corn meal rather than bread crumbs.

    With eggs, cheese and milk, the end result is more like a fluffy custard or a summer squash souffle.

    Summer Squash Side Dish

    What’s fun about this recipes, is that you an bake this zucchini casserole in a 8 x 8 casserole dish or in ramekins for individual servings.

    If you’ve made your quota of zucchini breads and if you’re like me, had your fill of grilled, zucchini sautees I urge you to give this recipe a try.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make zucchini squash casserole.
    • Zucchini squash and Summer squash.
    • Milk.
    • Onion.
    • Eggs.
    • Cornmeal.
    • Goat Cheese.
    • Butter.
    • Sugar.
    • Olive oil.
    • Dill, fresh or dried.

    Ingredient Subs

    • Goat Cheese: If you simply don’t like goat cheese, choose another cheese that will melt well and retain it’s creamy texture. Cream cheese, Manchego, Boursin or Emmental are good suggestions.

    Step by Step Instructions

    Be sure to see the recipe card below for complete ingredients and instructions.

    To Prepare The Squash

    Simply wash the squash and then slice it about 1/4 inch thick. There’s no need to remove the skin from the squash. The skin is totally edible and adds color to the casserole.

    Cooking summer squash and zucchini in a non-stick skillet.
    Using a potato masher to mash zucchini for zucchini squash casserole.
    • Step 1: Preheat oven to 400 degrees. Heat a non-stick fry pan over medium high heat. Add the oil. Once the oil is hot, add the sliced squash and chopped onion. Cook until tender, stirring often, about 15 minutes.
    • Step 2: Using a potato masher, mash the squash until partially mashed.
    Adding butter and goat cheese for zucchini squash casserole.
    • Step 3: Add the goat cheese and butter and stir until cheese and butter are melted.
    Adding spices to make zucchini casserole.
    Combing ingredients stove-top to make zucchini squash casserole.
    • Step 4: Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
    • Step 5: Stir until all ingredients are well blended.
    Individual ramekin zucchini squash casserole on a sheet pan ready to bake.
    Individual baked zucchini casseroles in ramekins, baked and on a sheet pan.
    • Step 6: Using a large spoon, fill individual ramekins with the squash mixture. Place the ramekins on a sheet pan.
    • Step 7: Bake at 400 degrees for 35 minutes.
    Zucchini Casserole in a le creuset square baking dish.

    You can also bake this casserole in an 8 x 8 baking dish.

    Serving Suggestions

    This yellow squash casserole goes with about any Summery protein. Some of our favorites are:

    • Grilled Chicken
    • Grilled T-Bone Steaks
    • Grilled Pork Tenderloin, or
    • And we love it with Blue Cheese Burgers
    Can This Zucchini Squash Casserole Be Reheated?

    Absolutely. Zucchini squash casserole is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up.

    Can This Be Made Ahead of Time?

    This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil.

    Will This Zucchini Bake Freeze Well?

    Yes. Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.

    Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.

    Storage:

    Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.

    And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. Or pay a visit to my Side Dish Category. You’ll find lots of great recipes.

    • Swiss Cheese Creamed Cauliflower Casserole with Peas and Prosciutto
    • Grandpa Johnson’s Potato Casserole with Cornflakes
    • Blue Cheese Potatoes Dauphinoise
    • Broccoli Cheez Whiz Rice Casserole

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Zucchini squash casserole baked in individual ramekins.

    Zucchini Squash Casserole

    Take a look at this unique recipe for Summer Squash Custard with creamy goat cheese.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6
    Calories: 229kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Summer squash or zucchini sliced into ½- rounds (about 4 cups)
    • 2 Tablespoons olive oil
    • 1 medium onion coarsely chopped
    • 3 ounces goat cheese
    • 3 tablespoons butter
    • ¼ cup cornmeal
    • 2 large eggs beaten
    • 1 cup milk
    • 3 tablespoons chopped fresh dill plus sprigs for garnishing, or 1 tablespoon dried dill.
    • 1 tablespoon sugar
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 – 15 minutes or until squash is tender. Mash slightly with a potato masher or large fork.
    • Add the goat cheese and butter while still hot and stir until melted.
    • Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
    • Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray.
    • Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.

    Notes

    Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.
    Make Ahead: This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil. Bake when ready to serve.
    Leftovers:
    Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.
    Zucchini squash casserole is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up. 
    Freezer: Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.
     

    Nutrition

    Calories: 229kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 533mg | Potassium: 296mg | Fiber: 2g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Summer Zucchini Squash Casserole …It’s What’s for a Side Dish.

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    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      June 22, 2022 at 8:16 am

      Terrific recipe — this is just loaded with flavor. Great way to handle all the summer squash that’s headed our way, too. 🙂 Thanks!

      Reply
    2. Julie Cherry says

      June 19, 2022 at 8:33 am

      5 stars
      This sounds great and with 9 gr of protein I’ll probably make it a main dish. I might look for a goat cheese with garlic in it.

      Reply
    3. Jeri tuttle says

      July 09, 2020 at 3:14 pm

      5 stars
      Great recipe. Do you think this would freeze well? I make it in individual ramekins and was thinking I could save some for later,

      Reply
    4. kat says

      October 25, 2018 at 3:42 am

      5 stars
      I really liked this.

      Reply
    5. Chris says

      August 11, 2013 at 11:23 am

      Man that looks great, it makes me want to go buy a batch of squash right now! My son would hate me, lol, but I would love it.

      Reply
      • Lea Ann says

        August 11, 2013 at 3:06 pm

        It was pretty darn good and a unique way to use up zucchini.

        Reply
    6. adam @unorthodoxepicure says

      August 09, 2013 at 5:05 pm

      Nice… Very nice… 🙂

      Reply
      • Lea Ann says

        August 09, 2013 at 8:04 pm

        Thank you Adam.

        Reply
    7. Larry says

      August 09, 2013 at 4:03 pm

      When I grow squash, I look at it more as lucky to find someone to take them rather than being generous with my bounty :-). Having made my smart remark, your dish looks delicious and one I would try for sure.

      Reply
      • Lea Ann says

        August 09, 2013 at 8:04 pm

        I agree Larry – LOL. Let me know what you think if you give this a try. I’m sure it would be good for breakfast with a runny egg on top.

        Reply
    8. Karen says

      August 09, 2013 at 2:37 pm

      This sounds great! I’ll have to make it this summer with zucchini.

      Reply
      • Lea Ann says

        August 09, 2013 at 8:05 pm

        Let me know if you like it. We thought it was pretty darn good.

        Reply
    9. Rocky Mountain Woman says

      August 09, 2013 at 2:31 pm

      I love this idea. I’ll bet I could make it and actually give it back to my squash producing neighbors…

      Reply
      • Lea Ann says

        August 09, 2013 at 8:05 pm

        YES RMW 🙂

        Reply
    10. Vickie says

      August 09, 2013 at 10:13 am

      I’ve been contemplating putting them in the neighbors mailboxes . . . this sounds much nicer. 🙂 and I adore chevre.

      Reply
      • Lea Ann says

        August 09, 2013 at 8:06 pm

        Love it. I think you should put them in neighbors mailboxes. Too funny. I’m with you on that chevre.

        Reply
    11. Happy Valley Chow says

      August 09, 2013 at 8:12 am

      That looks fantastic, great recipe Lea Ann!

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Lea Ann says

        August 09, 2013 at 8:06 pm

        Thanks Eric.

        Reply
    12. Jenn says

      August 09, 2013 at 6:21 am

      Great way to use up that squash for sure. Love that you used goat cheese!

      Reply
      • Lea Ann says

        August 09, 2013 at 8:07 pm

        Thanks Jenn. I agree about using up that squash. Right now my counter is squash free.

        Reply
    13. Sam @ My Carolina Kitchen says

      August 09, 2013 at 5:02 am

      This savory custard sounds fantastic and I love goat cheese. We can buy fresh goat cheese in several different flavors at our local farmer’s market. I see this recipe in my future.
      Sam

      Reply
      • Lea Ann says

        August 09, 2013 at 8:07 pm

        Thanks Sam. Let me know what you think about the recipe. yay or nay

        Reply
    14. Jaime, the German granddaughter says

      August 08, 2013 at 5:24 pm

      Thanks! I needed this recipe. Looking at 4 squash right now. They will love to mash it up with some chèvre 😉

      Reply
      • Lea Ann says

        August 09, 2013 at 8:08 pm

        Let me know what you think about the recipe Jaime.

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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