Description
This Patty Pan Squash Casserole is an easy and quick way to turn summer squash into a simple baked dinner with creamy layers and golden cheese. It is one of the best healthy ideas for weeknight dinner and meal prep because the vegetables soften beautifully while the topping turns crisp and cozy. Serve it for brunch and potluck or a holiday table when you want something comforting yet fresh.
Ingredients
- 4 cups sliced patty pan squash
- 1 small thinly sliced yellow onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup divided shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cut the patty pan squash into uneven thin slices so some pieces have scalloped edges while others look smaller and rustic. Thinly slice the onion so the pale strands can soften into the squash later and create a gentle savory layer.
- Move the squash and onion into a skillet with garlic and olive oil so the edges begin turning glossy and the onion starts to slump. The squash should look partially softened with a few pieces shifted toward the center and some edges still pale and firm.
- Whisk the eggs with sour cream and milk until the mixture turns pale and slightly thick with small streaks still visible. Fold in part of the cheddar and the seasonings so the cheese is suspended unevenly through the creamy base.
- Transfer the softened squash and onion into the baking dish so the pieces overlap loosely and fill the corners unevenly. Pour the creamy filling over the vegetables so it slips between the slices without hiding every edge.
- Scatter the remaining cheddar with Parmesan and panko over the top so the surface looks uneven with some squash still peeking through. The topping should sit in loose clusters rather than a smooth blanket which helps it bake with varied golden patches.
- Bake the casserole until the filling sets and the cheese melts into uneven golden patches with bubbling edges. The top should show crisp crumbs and browned cheese while the squash underneath looks soft and creamy.
- Cut one warm portion from the casserole so the inside shows tender squash layers and creamy filling under the browned top. Place it on a plate with a few loose crumbs and parsley flecks so it looks cozy and homemade.
Notes
Pro Tips:
- Slice the squash thinly but not paper thin so the pieces soften in the oven while keeping a gentle bite.
- Cook the squash briefly before baking to remove excess moisture and keep the casserole creamy instead of watery.
- Scatter the topping unevenly so some bites are extra crisp while others stay creamy and cheesy underneath.
- Rest the casserole for ten minutes before serving so the filling settles and each slice holds together better.
Storage: Store leftover Patty Pan Squash Casserole in an airtight container once it cools to room temperature. Refrigerate for up to four days and keep the portions covered so the creamy center does not dry out. Reheat slices in a covered baking dish until warm then uncover briefly if you want the topping to crisp again. For meal prep divide the casserole into single portions so lunch or dinner stays quick and simple during the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American