Scalloped summer squash is a comforting, creamy casserole that highlights the mild flavor and tender texture of fresh summer squash. This dish works well as a side or a light main, combining layers of thinly sliced squash with a cheesy, savory sauce that bakes to golden perfection. It’s an easy way to elevate simple summer vegetables into a crowd-pleasing recipe.
Ingredients
- 3 medium summer squash (zucchini or yellow squash), thinly sliced (about 4 cups)
- 1 medium onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon dried thyme or oregano (optional)
- 1 cup fresh breadcrumbs or panko (optional, for topping)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch (or similar size) baking dish lightly with butter or cooking spray.
- Wash and thinly slice the summer squash and onion. Aim for uniform slices about 1/8 inch thick to ensure even cooking.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. This will help thicken the sauce without a raw flour taste.
- Gradually whisk in the warm milk, continuing to stir until the mixture thickens and starts to bubble gently, about 4-5 minutes.
- Remove the sauce from heat and stir in the cheddar and half of the Parmesan cheese until melted and smooth. Season with salt, pepper, nutmeg, and dried herbs if using.
- Layer half of the sliced squash and onions in the prepared baking dish. Pour half of the cheese sauce evenly over this layer. Repeat with the remaining squash and onions, and top with the remaining cheese sauce.
- If using, mix the breadcrumbs with olive oil or melted butter and sprinkle evenly over the top layer to add a crunchy topping.
- Bake uncovered for 35-40 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set slightly and make slicing easier.
Tips
- Squash preparation: If your squash is very watery, sprinkle the slices lightly with salt and let them drain in a colander for 15 minutes, then pat dry with paper towels to prevent a watery casserole.
- Milk alternatives: Whole milk gives the creamiest result, but you can substitute 2% milk or half-and-half for a richer sauce. Avoid skim milk as it may curdle or give a thin sauce.
- Cheese swaps: Cheddar is classic, but Monterey Jack, Gruyère, or a mild mozzarella also work well. Just choose a cheese that melts smoothly.
- Breadcrumb topping: Adding a breadcrumb topping is optional but provides a nice texture contrast. For gluten-free options, use gluten-free breadcrumbs or crushed nuts like almonds.
Serving Suggestions
This scalloped summer squash pairs beautifully with grilled chicken, baked fish, or a simple green salad for a light, balanced meal. It also works well alongside roasted meats or as part of a vegetarian dinner spread. For a heartier option, serve it with crusty bread to soak up the creamy sauce.
Variations
You can customize this recipe to suit your taste or what you have on hand. Try adding thinly sliced tomatoes or bell peppers between layers for extra flavor and color. For a smoky twist, stir in cooked bacon or diced ham into the cheese sauce. You can also mix in fresh herbs like basil, parsley, or chives for brightness. For a vegan version, substitute the butter with olive oil, use a plant-based milk like oat or almond, and a vegan cheese alternative.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway for even heating. This dish does not freeze well due to the high moisture content of the squash, which can cause the texture to become mushy after thawing.
Frequently Asked Questions
Can I use frozen summer squash for this recipe?
Frozen summer squash tends to be watery and mushy once thawed, which can affect the texture of the scalloped dish. If you use frozen squash, make sure to thaw it completely and squeeze out as much moisture as possible before layering.
What’s the best way to slice the squash?
Use a sharp knife or a mandoline slicer to create thin, even slices about 1/8 inch thick. Uniform slices ensure the squash cooks evenly and the casserole sets properly.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole a few hours in advance, cover it tightly, and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if baking from cold.
How do I prevent the casserole from becoming watery?
Summer squash contains a lot of water, so salting the slices and letting them drain helps. Also, be sure to pat them dry before layering. Avoid adding extra liquid beyond the cheese sauce, and bake uncovered to allow excess moisture to evaporate.
Can I add other vegetables to the scalloped squash?
Absolutely! Thinly sliced zucchini, yellow squash, onions, bell peppers, or even thin slices of potato can be layered in. Just keep the slices thin and adjust baking time as needed for the additional veggies.
Is this recipe gluten-free?
As written, no, because of the flour and breadcrumbs. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or omit them entirely.
What’s the difference between scalloped and au gratin dishes?
Scalloped dishes typically have a creamy sauce and may or may not have a breadcrumb topping. Au gratin dishes always have a browned, cheesy topping. This recipe combines elements of both by including a creamy cheese sauce and an optional breadcrumb topping for extra crunch.
With fresh summer squash and a luscious cheese sauce, this scalloped summer squash recipe is a versatile dish that brings comfort and seasonal freshness to your table. Whether you’re serving it for a family dinner or a potluck, it’s sure to please with its creamy texture and savory flavor.
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