Description
Discover a delicious Zucchini and Squash Casserole recipe that’s perfect for a family dinner. Learn how to make this flavorful dish with simple ingredients.
Ingredients
- 4 1/2 tablespoons unsalted butter, divided (65g)
- 1 1/2 pounds zucchini (about 3 large) (680g)
- 1 1/2 pounds yellow summer squash (about 3 large) (680g)
- 1 3/4 teaspoons (9 ml) kosher salt, divided, plus more for the topping
- 4 cloves garlic
- 1/4 cup all-purpose flour (30g)
- 3 cups whole milk (720ml)
- 1/2 teaspoon (3 ml) paprika
- 1/4 teaspoon (1 ml) dry mustard
- 1/4 teaspoon (1 ml) freshly ground black pepper, plus more for the topping
- 8 ounces beef fontina cheese, shredded (about 2 cups) (225g)
- 1/2 cup panko breadcrumbs (50g)
- 1/2 ounce alternative cheese, grated (about 1/4 cup) (15g)
- 2 teaspoons olive oil (10ml)
Instructions
- Spread 1/2 tablespoon of unsalted butter in a 2-quart baking dish measuring 8×11 inches and let it soften at room temperature. Thinly slice the zucchini and yellow squash crosswise using a mandoline or sharp knife. Place them in a colander, sprinkle with 1 1/2 teaspoons of kosher salt, and mix well. Set the colander over a sink or large bowl to allow the squash to drain for 20 minutes. Meanwhile, heat the oven and prepare the béchamel sauce.
- Position the oven rack in the center and preheat to 350ºF. Mince the garlic cloves. Melt the remaining 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir in the garlic and cook until aromatic, about 1 minute. Sprinkle in the flour and whisk continuously until the mixture is lightly golden, about 2 minutes.
- Gradually add the milk while whisking constantly. Turn the heat to medium-high and bring to a boil, stirring all the while. Lower the heat to keep a simmer and continue whisking until the sauce thickens, approximately 5 to 10 minutes. Take off the heat and mix in the paprika, dry mustard, remaining kosher salt, and black pepper.
- Once the squash has drained, take a handful at a time, wrap it in a clean kitchen towel or paper towels, and squeeze out as much moisture as possible, then transfer to a bowl. Grate the fontina cheese using the large holes of a box grater.
- Grease the baking dish with the softened butter. Pour 1/2 cup of the béchamel sauce into the bottom of the dish. Evenly layer half of the squash over the sauce. Drizzle with half of the remaining béchamel (about 1 cup) and sprinkle with half of the fontina cheese. Repeat with the remaining squash, béchamel, and fontina.
- In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Season with a pinch of kosher salt and black pepper, and mix thoroughly. Spread this mixture evenly over the top of the casserole.
- Bake until the casserole is bubbling around the edges, about 40 minutes. Check it at 30 minutes; if the top is browning too fast, cover it loosely with aluminum foil and continue baking. Allow it to cool for 15 minutes before serving.
Notes
- Thoroughly drain sliced zucchini and yellow squash to prevent a watery casserole.
- Use high-quality fontina cheese for a rich and creamy texture.
- Remember to squeeze out excess moisture from the squash for a perfectly creamy dish.