Squash And Zucchini Casserole Recipe

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Squash and Zucchini Casserole

Jessica Mills


Because of my mom's allergies to wheat and anything with gluten in it i came up with this recipe its loved by all in my family in my hubby who can be picky at times loved it .. enjoy

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6 to 8


35 Min


25 Min


Convection Oven


3 medium
size yellow squash ( sliced thinly )
3 medium
size zucchini ( sliced thinly )
1 small
sweet onion ( sliced thinly )
3 pinch
sea salt
3 Tbsp
butter, unsalted
3 1/2 Tbsp
gluten free flour
2 c
whole milk ( warm)
1 pinch
ground nutmeg
1 dash(es)
ground mustard
1 dash(es)
white pepper
1 dash(es)
black pepper
2 c
shredded white sharp cheddar cheese
1 c
shredded mild cheddar cheese
1/2 c
shredded yellow sharp cheese ( this is for the top of the casserole)

Directions Step-By-Step

preheat your oven to 350 degrees
while your oven is heating get out at large sauce pan . turn your heat on med-high . add your unsalted butter once your butter is melted add your flour. once your flour and butter are combine add your warm milk stir with a wooden spoon . add your nutmeg your ground mustard and both your black and white pepper to your white sauce . once your sauce has thicken add your 2cups of the white sharp cheddar cheese and your 1 cup of mild cheddar cheese once your cheeses have melted into your white sauce turn off the heat and set aside .
in a casserole dish i use a 9 by 13in casserole dish ( make sure you lightly spray your dish with cooking spray) add your thinly sliced squash zucchini and onions and sprinkle them with the 3 pinches of sea salt . pour your cheese sauce over the veggies and top with your 1/2 cup of yellow sharp cheddar cheese . bake for 25 mins or until the cheese is melted and the veggies are tender let it stand for about 15 mins .. enjoy :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free