It’s officially zucchini season, and I don’t know about you, but I’m always looking for new ways to use up all that garden-fresh zucchini! This classic Summer comfort food is sure to be a hit at your next BBQ or potluck. Fresh zucchini and onions are baked with creamy mayonnaise and cheese, then topped with crispy breadcrumbs for the perfect golden finish. This nostalgic side dish will take you right back to the summers of your childhood.
Make it gluten free
To make this old fashioned zucchini casserole recipe gluten free you have a few options. This casserole is delicious with or without the breadcrumbs. You can either skip the breadcrumbs completely (the cheese will crisp up golden brown and you won’t miss the crunch from the breadcrumbs one bit) or you can use gluten free breadcrumbs or crushed gluten free crackers.
A few simple variations
My Summer dishes are all about what’s ripe in my garden. Here are a few variations worth a try if you happen to have these ingredients on hand.
- Swap the zucchini for yellow squash or try a colorful mixture of both zucchini and yellow squash. Pair the mixture with red onion instead of yellow onion to create a beautiful dish filled with brilliant garden-fresh Summer colors.
- Have a ripe green pepper on hand? Finely chop the entire pepper and sprinkle it on top of the squash along with the onions.
- Try shredded cheddar or shredded Monterey Jack instead of the Mexican blend.
What’s in this gluten free squash casserole?
- Butter
- Zucchini or yellow Summer squash
- Onion – Any variety will work but purple onion gives the casserole a nice pop of color.
- Salt
- Mayo – What’s a casserole without mayonnaise?
- Eggs
- Shredded Mexican blend cheese – My favorite is Tillamok Mexican 4 Cheese blend made with cheddar, Monterey Jack, queso quesadilla cheese and asadero cheese.
- Breadcrumbs or gluten free breadcrumbs – This ingredient is optional, if you skip the breadcrumbs, you’ll still get some crunch from the golden brown cheese on top.
Old Fashioned Zucchini Casserole
Ingredients
- 2 tbsps butter melted
- 2 lbs zucchini or yellow squash (about 4 medium) sliced thin
- ½ medium onion minced
- ½ tsp salt
- 1 cup mayonnaise
- 2 eggs lightly beaten
- 8 ounces shredded Mexican blend cheese
- ½ cup breadcrumbs To make this recipe gluten free use gluten free breadcrumbs or omit the breadcrumbs.
Instructions
- Preheat the oven to 375 degrees.
- Pour the melted butter into the casserole dish and use a pastry brush, a paper towel or even the wax that the butter was packaged in, to spread it all over the bottom and sides of the dish.
- Layer half of the zucchini slices in the greased casserole dish and sprinkle the salt evenly on the squash. Add the other half of the zucchini slices on top.
- Sprinkle the chopped onions on top of the zucchini.
- To create the sauce, add the mayonnaise and eggs to bowl and stir until thoroughly combined. Cover the top of the squash mixture with the sauce.
- Spread the cheese on top of the sauce.
- Sprinkle the breadcrumbs on top of the cheese.
- Bake at 375 degrees for 35-40 minutes or until the topping is golden brown.
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