By Bring Parmesan Squash Casserole to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Parmesan Squash Casserole captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Parmesan Squash Casserole becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 yellow squash and/or zucchini (about 8 cups sliced)
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves or 1/2 tsp dried thyme
Salt to taste
2 tomatoes, sliced
2 eggs
⅓ cup sour cream
1 cup crumbled feta cheese (not tightly packed)
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Salt and pepper
PREPARATION STEPS
1
Preheat the oven to 375 degrees Fahrenheit and spray a large casserole dish with nonstick spray
Slice the squash into 1/4-inch slices
If using larger squash, cut them down the middle before slicing.
2
Heat olive oil in a large non-stick frying pan over medium heat
Add the sliced squash, minced garlic, thyme leaves, and salt to taste
Sauté and stir until the squash is just starting to soften
Be careful not to overcook.
Remove the pan from heat and gently stir in the sliced tomatoes.
In a medium-sized bowl, beat together the eggs, sour cream, crumbled feta cheese, grated Parmesan cheese, and lemon juice until well combined.
5
Place half of the sautéed squash mixture into the bottom of the prepared casserole dish
Sprinkle with salt and pepper, then spread half of the egg mixture over the top
Repeat with the remaining squash and egg mixture.
Top the casserole with additional crumbled feta and grated Parmesan cheese if desired.
7
Bake in the preheated oven for 40-45 minutes, or until the mixture is bubbling and slightly set
Serve hot and enjoy the creamy, cheesy goodness of this Parmesan Squash Casserole.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 10
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
