The perfect recipe for all that summer squash, Zucchini Casserole is a family favorite! Tender and creamy, this lightened-up version includes homemade condensed soup mix. The best summer side dish!
Zucchini Casserole: A Favorite!
Here are few dishes out there that elicit nostalgia as much as zucchini casserole does. Growing up this mouthwatering side dish adorned plates alongside ribs, chicken, steak, burgers, and the like. It’s creamy and tender with a toasty breadcrumb topping. It’s the perfect recipe to make when you have too much zucchini than you know what to do with! Read on to learn more about my favorite summer side.
Casseroles Reign Supreme
Minnesota has a reputation for casseroles. If you’re from here, chances are likely you have at least 5 casserole recipes in your family’s arsenal that you recall eating at a potluck, picnic, or barbecue. There are ones with meat, those that are vegetable based, ones with rice, and ones that are essentially just cheese. You know the one.
The term casserole is generally used when describing a dish that is a collection of ingredients baked together. Technically, casserole is the vessel in which these ingredients are baked. Many casseroles are a complete meal, while others are better served as a side dish. This Zucchini Casserole falls in that category!
How To Make Zucchini Casserole
The beauty of this recipe is how truly simple it is.
- Cube zucchini, onion,and celery and boil until just tender.
- Add Greek yogurt and a homemade condensed soup mix, which is a combination of pantry ingredients you have on hand now. You can always substitute 1 can of condensed soup if you like!
- Combine melted butter and breadcrumbs. Add a layer to your baking dish.
- Add the zucchini mixture.
- Too with remaining buttery breadcrumbs.
- Bake until golden brown. Try not to eat the whole pan yourself!
A Non-Negotiable Summer Side
This recipe is genuinely one that my family returns to time and time again each August. No summer meal would be complete without it! I hope you’ll give this family favorite a try, and if you do please let me know what you think by leaving a comment below!
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Zucchini Casserole
Ingredients
- 10 cups zucchini, cubed into bite sides pieces
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 1 recipe Homemade Condensed Soup Mix, see notes for recipe
- 1 cup greek yogurt
- 1/2 cup unsalted butter, melted
- 2 cups breadcrumbs
Instructions
- Preheat oven to 375 degrees.
- Fill a large stockpot with water and bring to a boil. Salt the water and add the zucchini, celery, and onion. Boil for about 8 minutes until everything is tender. It will continue to bake in the oven, so no need to overboil, as this will make for a more tender casserole (which isn't a bad thing!).
- Meanwhile, prepare the homemade condensed soup mix. Drain vegetables and add soup mix and greek yogurt to the pot. Stir completely to combine, adding salt and pepper to season.
- Mix your melted butter and breadcrumbs, stirring until the butter is absorbed into the breadcrumbs. In a 9 x 11 baking dish, add about 1/2 of your breadcrumbs, followed by the zucchini mixture, and topping with the remaining breadcrumbs.
- Bake for about 20 minutes until breadcrumbs are golden brown. Serve warm!
Notes
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