Summer Squash Casserole

We’ve never forgotten our roots in fresh, local produce, so please join us in celebrating the bounty of Sonoma County’s many unique farms and farmers with 20% off our entire selection of local produce! Grown right here in Sonoma County, our local produce brings together the cream of the crop (so to speak) of Sonoma County’s many small-scale, family-owned farms to give you the very best in fresh vegetables, fruits, herbs, and more. Summer squash are tasty almost any way you cook them, but there’s just something about cheese that turns even the most humble zucchini into something magical. Creamy and rich, with tender summer squash from Blue Leg Farms, it’s a great side dish for any occasion or as a hearty vegetarian dinner.

*Prices good through 8/25/20.


  • 2 lb. Locally GrownYellow Squash, thinly sliced
  • 2 lb. Locally Grown Zucchini, thinly sliced
  • 1 Yellow Onion, thinly sliced
  • 2 Garlic Cloves, minced
  • 1/4 tsp. Paprika
  • 2 c. Mild Cheddar Cheese, shredded
  • 1 c. Gruyere Cheese, shredded
  • 2 c. Whole Milk
  • 1 c. Cream Cheese, softened
  • 1 tbsp. Butter
  • Salt & Black Pepper, to taste


  1. Preheat oven to 350 degrees, and thoroughly grease a 2-quart casserole dish. Heat a large saute pan on medium heat until hot, then melt butter swirling to coat. Saute onion, garlic, and summer squashes until soft; stir in paprika, then season lightly with salt and black pepper.

  2. In a large mixing bowl, stir together cream cheese, milk, and shredded cheeses until roughly combined, then fold in squash mixture. Season to taste with salt with black and pepper, then transfer casserole mixture to prepared dish. Bake for 20 minutes or until top is crisp and cheese is melted. Allow casserole to rest for 5-10 minutes before serving. Can be prepared ahead of time and frozen.

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