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We first made this fantastic Creamy Summer Squash Casserole last summer when our garden was exploding with zucchini and summer squash – and we’ve been waiting all year long to make it again so we could share it here on A Family Feast!
This Creamy Summer Squash Casserole is a great way to get your family to eat their veggies – and a great way to cook with any type of summer squash you might be growing in your garden or buying at your local market.
Adapted from this popular recipe found on The New York Times website, we made this recipe our own by adding cauliflower to the creamy, cheesy yellow summer squash puree, as well as chunks of zucchini. Then we topped the creamy summer squash casserole with a later of crispy light Panko breadcrumbs which bakes up nice and golden brown.
This Creamy Summer Squash Casserole has such a wonderfully light and creamy texture – it reminds me of a soufflé. And among all of the vegetable and cheese is a slight kick of heat from some red pepper flakes, plus a pinch of nutmeg – both are a wonderful addition to the flavors in this dish.
- 1 teaspoon salt
- 1 pound yellow summer squash, trimmed and cut into chunks
- 1 pound cauliflower, cut into chunks
- 6 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1½ cups onion, diced medium
- Small pinch red pepper flakes
- 1 tablespoon fresh garlic, minced
- 1 pound zucchini squash, trimmed and cut into bite sized pieces
- 24 Ritz crackers, crushed
- 8 ounces cheddar cheese, shredded
- 4 eggs beaten
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- Pinch cayenne pepper
- Pinch of nutmeg
- ¾ cup Panko bread crumbs
- 1½ tablespoons butter, melted
- Bring a medium to large pot of water to a boil. Once boiling, add one teaspoon of salt.
- Add yellow squash and cauliflower and boil gently for ten minutes. Drain and place back into the pot. Puree cooked squash and cauliflower with an emersion blender until pureed.
- Preheat oven to 350 degrees F.
- In a large sauté pan, heat the 6 tablespoons of butter and the olive oil over medium high. Once melted, add onions and red pepper flakes and sauté for two minutes. Add garlic and zucchini and sauté just long enough to take the crunch out of the zucchini. (No more than three minutes).
- Add this to the pureed vegetables.
- Add Ritz, cheese, eggs, cream, salt, sugar, cayenne pepper and nutmeg. Stir to combine.
- Pour into a 2½ quart baking dish.
- Mix the Panko with the melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 50-60 minutes or until the center is hot and the top golden brown.
- Serve immediately.
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