Mediterranean Smothered Squash Casserole
This vibrant casserole takes tender yellow squash and zucchini, sautes them with onion and garlic, and folds them into a creamy herb sauce with feta and Parmesan. Topped with a crispy golden layer of breadcrumbs and olive oil, it’s perfect as a hearty vegetarian main or Mediterranean-inspired side dish.
⏱️ Time Required
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
For the Vegetable Base:
3 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
For the Creamy Filling:
½ cup plain Greek yogurt (or sour cream)
2 eggs
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Zest of 1 lemon
1 tablespoon chopped fresh dill or parsley
For the Topping:
½ cup panko breadcrumbs
2 tablespoons grated Parmesan
1 tablespoon olive oil
Optional: extra feta or fresh herbs for garnish
Instructions
Step 1: Preheat and Prep
1. Preheat oven to 375°F (190°C).
2. Grease a 9×9-inch or similar casserole dish.
Step 2: Cook the Vegetables
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté until softened (about 3–4 minutes).
3. Add garlic, squash, zucchini, salt, pepper, oregano, and red pepper flakes.
4. Cook for 8–10 minutes, stirring occasionally, until the squash is soft and most moisture has evaporated. Set aside to cool slightly.
Step 3: Make the Filling
1. In a large bowl, whisk together yogurt, eggs, feta, Parmesan, lemon zest, and herbs.
2. Stir in the cooked squash mixture until well combined.
Step 4: Assemble and Bake
1. Transfer the mixture to the greased casserole dish.
2. In a small bowl, mix panko, Parmesan, and olive oil. Sprinkle evenly over the top.
3. Bake for 25–30 minutes, until the topping is golden and the casserole is set.
4. Let rest for 5–10 minutes before serving.
Notes
Don’t skip sauteing the squash first — it prevents a watery casserole.
You can prep the filling a day in advance and refrigerate before baking.
Tips
Add chopped sun-dried tomatoes or olives for more Mediterranean flavor.
Use a mix of cheeses (like mozzarella and goat cheese) for variation.
For a vegan version, use plant-based yogurt and egg replacers, and skip dairy cheeses.
❓ Questions & Answers
Q: Can I use only yellow squash or zucchini?
A: Absolutely! Using just one type will still taste delicious.
Q: Can I freeze this casserole?
A: Yes — bake, cool completely, then wrap tightly and freeze. Reheat in a 350°F oven until warmed through.
Q: What’s a good protein pairing?
A: Try grilled chicken, chickpeas, or seared halloumi for a complete Mediterranean plate.
️ Nutritional Information
Calories ~190 kcal
Protein ~9 g
Fat ~12 g
Saturated Fat ~4 g
Carbohydrates ~12 g
Fiber ~2 g