Loaded Summer Squash Casserole

5.0
(3)
3 Reviews

This loaded summer squash casserole is a comforting dish packed with yellow squash, sharp Cheddar cheese, scallions and crispy bacon. Baked until bubbly and golden, it’s a perfect way to use up an abundance of summer squash. It can be served as a hearty side alongside grilled meats like chicken, pork chops or steak. For a lighter vegetarian meal, pair it with a fresh tomato salad or a bowl of chilled gazpacho.

By
Julia Levy
Julia Levy
Julia Levy
Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.
EatingWell's Editorial Guidelines
Updated on August 24, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of Loaded Summer Squash Casserole.
Credit:

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
Active Time:
30 mins
Total Time:
50 mins
Servings:
6
Nutrition Profile:
No Added Sugar Sesame-Free Nut-Free Soy-Free High-Protein
  • Tender squash absorbs flavorful, creamy, cheesy sauce with bacon and scallions for tons of flavor.
  • Sharp Cheddar cheese brings protein and calcium, supporting healthy bones and muscles.
  • Using pre-shredded cheese saves time, but may affect the smoothness of the sauce.

When you’re looking for a comforting side, this Loaded Summer Squash Casserole is it. Tender, mild, antioxidant-rich summer squash gets a flavor upgrade when it absorbs the creamy, cheesy sauce, which is emboldened by a touch of sour cream. Salty bacon and sharp scallions add the final “loaded” touch to this casserole. Keep reading for our expert tips, including how to ensure your casserole doesn’t end up like soup. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Feel free to swap out the summer squash for zucchini. It will be just as delicious.
  • To keep the squash tender without making it mushy or soupy, be careful not to overcook it during the initial sauté. Undercooking it slightly is ideal since it will be baked afterward.
  • It’s crucial to drain as much liquid from the squash as possible after sautéing. You can do this by draining it and then patting it dry with paper towels. This will help prevent your casserole from becoming too watery.
  • While grating a block of cheese by hand is known to result in smoother melting in certain dishes, you can also use pre-shredded cheese to save time.

Nutrition Notes

  • Summer squash includes zucchini and yellow squash, both of which are loaded with inflammation-busting antioxidants for a healthier heart. Summer squash, in particular, is rich in lutein and zeaxanthin, which support healthy eyes and vision. You’ll also get some gut-loving fiber in summer squash.
  • Cheddar cheese brings protein and calcium to this casserole. There is evidence that regularly eating a moderate amount of cheese may reduce the risk of heart disease. Cheese even adds some probiotics to your gut, which will nosh on the fiber in the squash in this casserole. 
  • Milk, like cheese, adds calcium and protein to this dish, both of which are necessary for healthy bones and muscles. Milk can also be good for your heart and brain health.  
Ingredients arranged for a summer squash casserole recipe, including squash, cheese, bacon, egg, flour, and milk

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon extra-virgin olive oil

  • 4 medium yellow squash, sliced into ¼-inch-thick rounds (about 8 cups)

  • 1 tablespoon unsalted butter

  • 1½ tablespoons all-purpose flour

  • ¾ cup whole milk

  • 2 tablespoons reduced-fat sour cream

  • 1½ cups shredded sharp Cheddar cheese, divided

  • 1 teaspoon salt-free garlic-and-herb seasoning blend

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 1 large egg, beaten

  • ½ cup finely crumbled cooked bacon (about 3 slices), divided

  • 1 medium scallion, thinly sliced

Directions

  1. Preheat oven to 375°F. Lightly coat an 8-inch-square baking dish with cooking spray.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add sliced squash; cook, stirring often, until very soft, 13 to 15 minutes. Transfer to a colander; let stand for 5 minutes to drain any excess liquid. Press dry with paper towels.

    Hand pressing paper towel on zucchini slices on a baking tray, preparing for cooking

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.

  3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 1½ tablespoons flour; cook, whisking constantly, until fully combined, about 15 seconds. Slowly whisk in ¾ cup milk and 2 tablespoons sour cream until combined and smooth. Cook over medium-high heat, whisking often, until bubbling around the edges, about 1 minute. Stir in 1 cup Cheddar, 1 teaspoon garlic-and-herb seasoning and ¼ teaspoon each smoked paprika, salt and pepper; cook, stirring constantly, until smooth, about 1 minute. Remove from heat. Whisk in beaten egg until combined.

    A hand whisking a sauce in a pot on a stove top

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.

  4. Arrange the drained squash in an even layer in the prepared baking dish. Pour the cheese mixture over the squash; sprinkle with ¼ cup bacon and the remaining ½ cup Cheddar.

    A square casserole topped with bacon pieces, sitting on a marble countertop

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.

  5. Bake until the cheese is melted and the edges are bubbling, 10 to 15 minutes. Sprinkle with sliced scallions and the remaining ¼ cup bacon. Let stand for 5 minutes before serving.

Frequently Asked Questions

  • What should I look for when choosing a summer squash?

    Summer squash, aka yellow squash, should be firm with smooth, unblemished skin. Look for one that is approximately 6 inches in length, as this is when it tastes its best. Summer squashes that are longer than 8 inches tend to be tougher, filled with seeds and may even be somewhat hollow inside.

  • Do I have to use pork bacon?

    We used pork bacon here for its rich flavor, but you can choose your favorite bacon, whether it’s turkey, beef or a plant-based alternative.

  • Can I swap the Cheddar for a different cheese?

    Absolutely. You can choose any good melting cheese. Some options include Gruyère, Monterey Jack and Colby.

  • How should I store and reheat leftovers?

    Leftovers may be refrigerated, covered, in the baking dish or in a separate airtight container for up to 5 days. You can use a microwave, heating in 30-second intervals, or heat it in a skillet on the stovetop. If you prefer, you can warm everything in a 350°F oven for about 15 minutes.

  • What should I serve with Loaded Summer Squash Casserole?

    This casserole pairs wonderfully with grilled dishes such as Hot-Honey Chicken & Pineapple Kebabs, Grilled Bone-In Pork Chops or Grilled Lime Chicken & Steak with Herb & Arugula Salad. For a lighter meal, enjoy it alongside Marinated Cherry Tomato Salad and a side of cornbread, or accompany it with a chilled gazpacho soup like Easy Tomato Gazpacho or Watermelon Gazpacho.

EatingWell.com, June 2025

Nutrition Facts (per serving)

245 Calories
18g Fat
8g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about ¾ cup
Calories 245
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 4g
Added Sugars 0g 0%
Protein 13g 25%
Total Fat 18g 24%
Saturated Fat 9g 44%
Cholesterol 74mg 25%
Vitamin A 221µg
Vitamin C 18mg 20%
Vitamin D 1µg
Vitamin E 1mg 6%
Folate 56µg
Vitamin K 14µg
Sodium 402mg 17%
Calcium 275mg 21%
Iron 1mg 6%
Magnesium 41mg 10%
Potassium 479mg 10%
Zinc 2mg 17%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers, M.S.
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
EatingWell's Editorial Guidelines
and
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines