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    Gluten Free Summer Squash Casserole

    Sep 1, 2021 · 2 Comments

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    Jump to Recipe

    This easy recipe for gluten free summer squash casserole is made with sour cream and cheddar cheese. This is a great creamy side dish with dinner. I used zucchini and yellow summer squash in this baked hot dish.

    a cast iron skillet of gluten free summer squash casserole with some served onto a white plate

    I like to grow round zucchini, but any zucchini will do. If you don't have or can't get yellow squash you can just use zucchini for the recipe. I also like to use sharp cheddar cheese, but you can use whatever type of cheese you prefer.

    If I have various types of cheese in the refrigerator I like to mix it up and add those. I typically use gluten free bread crumbs, but also really like rice crumbs. Trader Joe's has a really yummy rice crumb that is perfect for this recipe.

    If you are looking for more zucchini recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Air Fryer Roasted Zucchini Squash, my Baked Kale and Zucchini Pilaf or my Easy Gluten Free Zucchini Brownies.

    You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

    a cast iron skillet of gluten free summer squash casserole with some served onto a white plate
    Jump to:
    • Ingredients
    • Instructions
    • Supplies
    • Storage
    • Frequently Asked Questions
    • More Recipes You Might Enjoy
    • Gluten Free Summer Squash Casserole
    • Top Tip

    Ingredients

    • Yellow Squash
    • Zucchini
    • Unsalted Butter
    • Yellow Onion
    • Minced Garlic
    • Cheddar Cheese
    • Sour Cream
    • Mayonnaise
    • Eggs
    • Sea Salt
    • Ground Black Pepper
    • Gluten Free Bread Crumbs

    Instructions

    Preheat your oven to 350 degrees. 

    In an oven safe pan or cast iron skillet on medium heat add butter and allow to melt. Add the diced onions and cook until they're almost translucent. Add the minced garlic and cook 1-2 minutes more.

    Add the diced yellow squash and zucchini to the onion mixture. Saute on medium heat until the squash starts to soften and the onions are completely translucent.

    Add the eggs to the skillet and mix around until they are creamy and mixed into the vegetables. Add 1 cup of cheddar cheese, sour cream, mayonnaise, salt, pepper and 1 cup of gluten free bread crumbs. Stir thoroughly until everything is mixed together.

    This mixture will be very thick and almost paste like. This will allow for the squash to continue to cook down in the oven and release water.

    Top the mixture with the other ½ cup of cheddar cheese and ½ cup of gluten free bread crumbs.

    Bake at 350 degrees for 45-50 minutes. The edges will be bubbling, the cheese will be melted and the top will be slightly browned when the casserole is done.

    At this point, I like to turn my broiler on high and broil the casserole for 1-2 minutes. This will brown the top and give it a bit of crunch. Watch the casserole very closely as the browning will happen quickly. 

    Supplies

    Storage

    After the casserole has cooled completely store in an air tight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    How do you thicken summer squash casserole?

    This recipe has gluten free bread crumbs or rice crumbs in it for a thickener. After cooking the squash on the stovetop there is still a lot of liquid that hasn't evaporated you can add a bit more bread crumbs, but remember, that more moisture will evaporate as you bake this dish.

    How do you keep squash casserole from getting watery?

    It's really important not to skip the step of cooking the squash and zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture.

    Then you will add the cheese, sour cream, mayonnaise, eggs, seasoning and bread crumbs. After adding these the casserole will be almost paste like and very thick. This is perfect because as the squash and zucchini continue to cook down and release water in the oven you will be left with a super creamy hot dish.

    How do I tell if this casserole is done?

    The edges will be bubbling and then cheese will be completely melted on top. The top will just be starting to brown a bit. I like to turn the broiler on high and finish browning the top of the casserole to give this dish a bit of crunch on top at this point.

    More Recipes You Might Enjoy

    • Gluten Free Zucchini Squash and Corn Casserole
    • Easy Gluten Free Zucchini Brownies
    • Gluten Free Zucchini Chocolate Chip Cookies
    • Air Fryer Roasted Zucchini Squash

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!

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    Gluten Free Summer Squash Casserole


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    • Author: Elaine VanVleck
    • Total Time: 1 hour 15 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    Description

    This easy recipe for gluten free summer squash casserole is made with sour cream and cheddar cheese. This is a great creamy side dish with dinner. I used zucchini and yellow summer squash in this baked hot dish. 


    Ingredients

    Scale
    • 1 pound Yellow Squash, seeds removed and cut into ½ inch chunks
    • 1 pound Zucchini, seeds removed and cut into ½ inch chunks
    • 2 Tbsp. Unsalted Butter
    • 1 medium Yellow Onion, diced
    • 1 Tbsp. Minced Garlic
    • 1 ½ cups Cheddar Cheese, grated
    • ½ cup Sour Cream
    • ¼ cup Mayonnaise
    • 2 large Eggs, beaten
    • 1 tsp. Sea Salt
    • 1 tsp. Ground Black Pepper
    • 1 ½ cups Gluten Free Bread Crumbs

    Instructions

    Preheat your oven to 350 degrees. 

    In an oven safe pan or cast iron skillet on medium heat add butter and allow to melt. Add the diced onions and cook until they're almost translucent. Add the minced garlic and cook 1-2 minutes more.

    Add the diced yellow squash and zucchini to the onion mixture. Saute on medium heat until the squash starts to soften and the onions are completely translucent.

    Add the eggs to the skillet and mix around until they are creamy and mixed into the vegetables. Add 1 cup of cheddar cheese, sour cream, mayonnaise, salt, pepper and 1 cup of gluten free bread crumbs. Stir thoroughly until everything is mixed together.

    This mixture will be very thick and almost paste like. This will allow for the squash to continue to cook down in the oven and release water.

    Top the mixture with the other ½ cup of cheddar cheese and ½ cup of gluten free bread crumbs.

    Bake at 350 degrees for 45-50 minutes. The edges will be bubbling, the cheese will be melted and the top will be slightly browned when the casserole is done.

    At this point, I like to turn my broiler on high and broil the casserole for 1-2 minutes. This will brown the top and give it a bit of crunch. Watch the casserole very closely as the browning will happen quickly. 

    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Side Dish
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Top Tip

    To reheat this casserole place a serving on a plate and cover with a very damp paper towel. Heat in 30 second intervals until it is hot. Enjoy!

    More Gluten Free Recipes

    • 75+ Easy Gluten Free Summer Recipes
    • The Best Gluten Free Summer Salads
    • 15 Gluten Free Mother's Day Brunch Recipes
    • Gluten Free Mother's Day Recipe Ideas

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    Comments

    1. Jennifer says

      September 12, 2021 at 1:07 pm

      This looks so good Elaine!!

      Reply
      • smallfarmbiglife says

        September 13, 2021 at 9:19 pm

        Thanks Jennifer! I hope you enjoy it. ~Elaine

        Reply

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