Préparez une casserole de courgettes et courges simple et rapide, parfaite pour les plats d’accompagnement pour le dîner ou les repas de semaine faciles. Cette recette utilise des ingrédients classiques comme courges jaunes, oignons, poivrons rouges, fromage cheddar et chapelure Panko pour un résultat crémeux et croustillant. Idéale pour les mini-casseroles individuelles, les plats végétariens ou comme accompagnement pour poulet, viande ou poisson, cette recette offre une option rapide, légère et savoureuse pour toute occasion.

Ingredients

US Measurements | Metric Measurements

3 tablespoons salted butter, divided, plus extra for greasing | 42 g
½ cup Panko breadcrumbs | 50 g
1 pound yellow squash, sliced ¼-inch thick and halved into half-moons (about 2–3 small squash) | 450 g
¼ teaspoon kosher salt | 1.5 g
½ cup chopped onions | 75 g
½ cup chopped red bell peppers | 75 g
1 clove garlic, minced | 1 clove
1 large egg | 1
2 tablespoons sour cream | 30 g
2 tablespoons mayonnaise | 30 g
½ cup shredded cheddar cheese | 60 g
2 tablespoons shredded Parmesan cheese | 10 g

Instructions

Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish and set aside.
Toast the breadcrumbs: Melt 2 tablespoons of butter in a 10-inch skillet over medium heat. Add the Panko and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to a bowl and set aside.
Cook the squash: Melt 1 tablespoon of butter in a 10- or 12-inch skillet over medium heat. Add the squash and salt, cooking for about 10 minutes, stirring occasionally, until tender. The squash will shrink slightly.
Add the vegetables: Stir in the onions and bell peppers, cooking for 5 minutes until softened. Add garlic and cook for 30 seconds, then remove from heat.
Prepare the egg mixture: In a small bowl, whisk the egg. Add sour cream and mayonnaise, whisking until smooth. Stir in the shredded cheddar cheese.
Assemble the casserole: Combine the egg mixture with the cooked squash and vegetables. Transfer the mixture to the prepared baking dish, placing it on a rimmed baking sheet for easier handling.
Add the topping: Mix the Parmesan cheese with the toasted breadcrumbs. Sprinkle evenly over the top and dot with 1 tablespoon of butter cut into small pieces.
Bake: Bake for 20–25 minutes, until the casserole is set and the topping is golden brown.
Cool and serve: Let the casserole rest for 5–10 minutes before serving to allow it to set fully.

Why You’ll Love This Recipe

This mini squash casserole is creamy, cheesy, and full of flavor. It’s an easy side dish for weeknight dinners or holiday meals. Perfect for small servings, it balances the natural sweetness of squash with a golden, crunchy topping.

Tips

Use fresh squash for the best flavor and texture.
Toast the breadcrumbs lightly to add extra crunch.
Avoid overcooking the squash so it retains a slight bite.

Variations and Substitutions

Cheese alternatives: Swap cheddar for mozzarella or Monterey Jack.
Dairy-free: Use plant-based butter, vegan sour cream, and dairy-free cheese.
Add protein: Mix in cooked chicken or crumbled bacon for a heartier dish.
Spice it up: Add paprika, cayenne, or crushed red pepper for a little heat.

FAQs

Q: Can I make this ahead of time?
A: Yes, assemble the casserole and refrigerate for up to 24 hours before baking.

Q: Can I freeze it?
A: Yes, assemble and freeze before baking. Bake directly from frozen, adding a few extra minutes.

Q: Can I use zucchini instead of yellow squash?
A: Absolutely! Zucchini works just as well in this recipe.

Serving

Serve warm as a side dish with grilled meats, roasted chicken, or holiday meals. Perfect for family dinners or small gatherings.

Suggestions

Pair with a fresh salad to lighten the meal.
Sprinkle extra Parmesan or fresh herbs like parsley before serving.
Try mini versions in individual ramekins for a fun presentation.