Squash casserole is a staple on any Southern buffet, whether it’s a summer family reunion or a church dinner. I’m getting fancy and calling mine a gratin, but let’s be honest, it’s a casserole. I like a combo of yellow squash and zucchini for colour. This yellow squash and zucchini gratin dish is one of my favourite recipes that I’ve ever made. I just can’t stop eating it, even when it’s cold out of the refrigerator.
Looking for more vegetarian casseroles to add to your repertoire? Check out these satisfying vegetarian casserole recipes.
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Heat a large high-sided skillet over medium-high heat. Add half the squash and zucchini and a pat of butter if desired. Stir, then reduce the heat to medium. Cover and let steam, occasionally stirring for about 5 minutes. Note: You’re not looking for colour on the squash, just to release its moisture. Transfer to a colander and let drain for at least an hour. Repeat with the second half of the squash and another pat of butter.
Preheat the oven to 350 ºF and grease a 9 by 13-inch casserole dish with butter.
In the same skillet, heat the remaining tablespoon of butter in the same skillet and cook for approximately five minutes until the onions are translucent.Stir in the garlic and cook for an additional minute. Let cool slightly.
In a large bowl, combine the eggs, sour cream, mayonnaise, cheddar, thyme, basil, salt, pepper and 2 tablespoons of parsley. Stir in the squash mixture and the onion mixture. Transfer to the prepared baking dish.
In a small bowl, mix the cracker crumbs with the melted butter. Sprinkle over the top of the casserole. Sprinkle over the Parmesan and bake until golden brown, about 30 minutes. Garnish with the remaining tablespoon of parsley. Allow the casserole to rest for 10 to 15 minutes before serving.