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Cheesy Zucchini Casserole

Cheesy Zucchini Casserole

Course: Side Dishes

Products: Toaster Ovens, Food Processors


  • 1 Tablespoon olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 1 pound zucchini, thinly sliced
  • 1 pound yellow squash, thinly sliced
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup seasoned Panko crumbs
  • 1 Tablespoon butter, melted


  1. Preheat oven to 350°F.
  2. Heat olive oil over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in squash, cooking an additional 4 minutes or until squash is tender.
  3. Beat egg and sour cream in large bowl until well blended. Stir in cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
  4. Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
  5. Bake 25-30 minutes or until crumbs are golden brown and mixture is heated through.

Serves: 12-14


  • If using a countertop oven, use middle rack for baking. 
  • To speed food prep, use a food processor to chop, mince, slice and shred.

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