Squash And Zucchini Casserole

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

📖 Make zucchini and summer squash casserole

Step 1:Preheat your oven to 450°F.

👩🏽‍🍳 Tips to make the best casserole

Let your cream cheese come to room temperature before adding it to the skillet. This will help it melt more evenly and blend better with the vegetables. Spread the cracker and cheese topping evenly over the casserole for a consistent golden-brown crust.

🍴 How to serve squash and zucchini bake

This squash and zucchini casserole disappears within seconds whenever I serve it to my family. While it’s filling on its own, I do love serving it with a side of crusty bread, creamy cauliflower soup, or even just a simple green salad. This also goes really well as a side dish for grilled recipes during summer. When Thanksgiving comes around the corner, I like to serve it with my vegan turkey roast for a delicious pairing.

🍴Storage and reheating suggestions

To store, cover the baking dish tightly with a plastic wrap or aluminum foil or transfer it to an airtight container. Store it in the refrigerator for 3-4 days or freeze it for 2-3 months. To reheat, thaw it overnight in the refrigerator before heating. Reheat it in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes.