Yellow Squash and Zucchini Casserole Tips
How can you prevent watery yellow squash and zucchini casserole?
Yellow squash and zucchini (just two types of
summer squash) are watery vegetables, but the bread crumbs and cheese should help prevent this casserole from getting too watered down. Be sure to measure the liquid ingredients precisely to control the amount of liquid added to the dish. Baking the casserole uncovered, like the recipe calls for, will also allow excess moisture to evaporate during the cooking process.
What do you serve with yellow squash and zucchini casserole?
This gratin-like squash and zucchini casserole makes a perfect side dish for anything you would normally serve with
au gratin potatoes or scalloped potatoes. It’s great with grilled meats like grilled chicken or skirt steak, or served as a
vegetarian main dish alongside a summer salad or another fresh side. The recipe would also be a great
Labor Day side dish for your end-of-summer gatherings.
How long will leftover yellow squash and zucchini casserole last?
Yellow squash and zucchini casserole lasts 3 to 4 days in the refrigerator when stored in an airtight container.
Can you freeze yellow squash and zucchini casserole?
You can freeze yellow squash and zucchini casserole after baking it and letting it cool completely. Wrap the casserole tightly in plastic wrap or aluminum foil before storing in the freezer, where it should last about 3 months. Thaw in the refrigerator before reheating.
—Lindsay Mattison, Taste of Home Contributing Writer
Nutrition Facts
1 cup: 203 calories, 14g fat (8g saturated fat), 39mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 6g protein.