Baked Zucchini Squash Casserole

Baked Zucchini Squash Casserole

from iwashyoudry.com
40 min
8 servings

Filled with summer zucchini and yellow squash, this delicious and creamy casserole is the perfect side dish!

Ingredients

  • 2 lb. zucchini (cut into ½" circles)
  • 2 lb. yellow squash (cut into ½" circles)
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1½ cups heavy cream
  • 2 tsp garlic (minced)
  • ½ cup parmesan cheese (grated)
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 pinch red pepper flakes

Directions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    Bring a large pot of salted water to boil and add in the zucchini and squash and cook for about 10 minutes, until tender. Drain and arrange in a greased 3 quart casserole dish. Set aside.

  3. 3

    To another large pan, melt the butter over medium heat. Whisk in the flour and cook about 1 minute. Gradually whisk in the heavy cream, until the mixture begins to thicken. Stir in the garlic and parmesan cheese and season with salt, pepper and red pepper flakes.

  4. 4

    Pour the creamy, cheesy mixture over the zucchini and bake for 15 to 20 minutes, until the center is nice and bubbly. Enjoy!