Bring the beloved comfort of Boston Market’s famous zucchini and yellow squash casserole to your dinner table with this straightforward copycat recipe. This veggie-packed side dish combines tender summer squash with savory cornbread crumbles, creating a perfect balance of flavors and textures that complements any main course. Whether planning a weeknight family dinner or preparing for holiday gatherings, this versatile casserole delivers restaurant-quality results with simple, affordable ingredients at any grocery store.
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Table of Contents
Why This Recipe Works
The genius of this casserole lies in its perfect marriage of fresh vegetables and seasoned cornbread. The tender zucchini and yellow squash absorb the savory flavors from the chicken bouillon and herbs, while the cornbread crumbles provide satisfying texture and substance. The reserved cooking liquid from the vegetables adds moisture and concentrated flavor, creating a cohesive dish much more than the sum of its parts.
What Makes Boston Market’s Version Special
Boston Market’s zucchini and yellow squash casserole has earned a devoted following because it transforms simple summer vegetables into something extraordinary. Unlike basic steamed squash, this recipe elevates the humble ingredients with aromatic seasonings, rich butter, and the comforting addition of cornbread. The result is a side dish substantial enough to satisfy vegetarians while perfectly complementing meat-based entrees.
Ingredients
- Jiffy corn muffin mix – Creates the signature cornbread base for texture and flavor
- Zucchini – Provides mild, tender vegetable foundation
- Yellow squash – Adds complementary flavor and beautiful color contrast
- Yellow onions – Builds savory aromatic base for the entire dish
- Butter – Adds richness and helps sauté the aromatics
- Deli American cheese – Melts smoothly and adds a creamy texture
- Chicken bouillon cubes – Infuses deep, savory flavor throughout
- Garlic – Enhances the overall flavor profile with aromatic depth
- Salt – Enhances all other flavors and balances the dish
- Ground black pepper – Adds gentle warmth and complexity
- Dried thyme – Provides earthy, herbal notes that complement the vegetables
- Fresh parsley – Brightens the dish with fresh, green flavor
How to make Boston Market Squash Casserole
Despite the delicious flavors, making this casserole is relatively quick and easy.
- Prepare Jiffy corn muffins according to package directions. Allow them to cool completely.
- Meanwhile, preheat your oven to 350°F.
- Dice the squash and zucchini, then place them in a large saucepan with enough water to cover them.
- Cook the mixture on medium-low heat until tender, then remove from heat and drain it, reserving a cup of the cooking liquid for the casserole.
- Melt butter in a large pan over medium-low heat, then add the diced onion. Saute until the onions turn clear. Add salt, pepper, thyme, and parsley as they cook.
- Add the bouillon cubes and garlic, followed by the drained squash mixture and the cheese. Stir to combine.
- Crumble cornbread into the pan, then add the reserved cooking liquid and mix.
- Spoon vegetable mixture into a greased 13”x11” baking pan. Cover it with foil.
- Bake in the preheated oven for 50-60 minutes, removing the foil for the final 20 minutes to allow the top to brown.
What to serve with zucchini and yellow squash casserole
This comfort food classic goes well with various mains and other sides.
As its Boston Market roots might suggest, it’s an excellent choice with roasted chicken or turkey and homestyle favorites like baked ham or meatloaf.
Pair it with sides like carrots, green beans, macaroni and cheese, roasted vegetables, cranberry sauce, and many more holiday-influenced favorites.
Storage & Reheating Instructions
- Freezing: You can freeze the assembled casserole before baking for up to 3 months. Thaw overnight and bake as directed, adding 10-15 minutes to the cooking time.
- Refrigerator Storage: Store the covered casserole in the refrigerator for up to 5 days. The flavors improve after a day as they meld together.
- Reheating Method: Reheat in 350°F oven for 15-20 minutes until warmed through, or use the microwave in short bursts on high power until heated.
Love Boston Market? Make these copycat recipes!
- Boston Market Cornbread
- Boston Market Creamed Spinach
- Boston Market Garlic Dill New Potatoes
- Boston Market Mac and Cheese
- Boston Market Meatloaf
- Boston Market Sweet Potato Casserole
Favorite Casserole Side Dish Recipes
- Asparagus Casserole
- Baked Potato Casserole
- Broccoli and Rice Casserole
- Cheesy Hashbrown Casserole
- Creamed Corn Casserole
- Sweet Potato Casserole with Pecans
Check out my easy casserole recipes and the best fast food recipes here on CopyKat!
Boston Market Squash Casserole
Ingredients
- 1 Box Jiffy corn muffin mix prepare as directed on the box
- 4 1/2 cups diced zucchini
- 4 1/2 cups diced yellow squash
- 1 1/2 cups chopped yellow onion
- 3/4 cup butter
- 8 ounces American cheese diced
- 3 cubes chicken bouillon
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 tablespoon chopped parsley
Instructions
- Prepare Jiffy Mix corn muffins according to the package instructions. Cool the cornbread completely before making the casserole.
- Preheat oven to 350 degrees.
- Place zucchini and yellow squash in a large saucepan and add just enough water to cover.
- Cook on medium-low heat just until tender.
- Remove the squash from the heat.
- Drain squash, reserving one cup of the cooking water for the casserole.
- Melt the butter in a large saucepan over medium-low heat.
- Add onions and sauté the onions until the onions turn clear.
- While sautéing the onions, add salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to the onions. Stir to combine.
- Add drained squash and diced cheese. Stir to combine.
- Crumble cornbread into the squash mixture.
- Pour the reserved cup of water in the pan and mix well.
- Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.
- Cover the casserole and bake at 350 degrees for 50 to 60 minutes.
- Remove cover in the last 20 minutes of baking time.
Taste was delish! But I’ll add less liquid next time bc I had to pour off a little liquid from the casserole dish.
It’s me again can you remove the seeds from both squashes?
Thank you
You could if you want.
This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.
A real crowd pleaser. First they say “i don’t want any i don’t eat squash” then they return for seconds.
This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.
I am so glad you liked it!
I used Olive oil instead of butter and for a lil more flavor I also put a dash of sage and poultry seasoning. I also used chicken broth instead of water.
Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!
I am so glad you liked the dish!
Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!
This is honestly a great recipe… I make my own cornbread on the side to cut back on sugar…and I use a higher corn meal to flour ratio.
Other than that, this recipe is spot on. It’s so forgiving.
I have always used sharp cheddar. I mix some in with the squash and put a lot on the top…and I take little pinches of it and stuff it randomly in the casserole so there’s always a good bite of cheese in every serving!
Being creative, I have also made a vegan version to this!
Thank you for the recipe! MUCH APPRECIATED!!!
This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!
Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?
I wouldn’t prepare this too long ahead of time the squash may dry out.
This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!
Thanks Sondra, I am happy to hear you enjoyed this recipe so much.
I use the recipe for Boston Market corn bread instead of just the jiffy mix! That recipe makes enough for two batches of this casserole, it freezes nicely. Now it’s an exact match! Their secret is the yellow cake mix…
This totally tastes just like Boston Markets. I halved the recipe and realized that you can probably use less butter, but amazing taste, a definite a repeat recipe.
This looks good but can someone tell me how many people it serves. Thanks in advance for you input.
It feeds about 8-10 people if you’re doing a healthy serving size (1/2 cup maybe), but my husband can eat half of it by himself – he loves it that much. So 6 people if the servings are bigger (1-1 1/2 cups). We always have left over, but I did make it in shallow baking pans once for a party – got 3 pans out of it, party of 20 people ate it.
I’ve been making this for about 7 years now. The only difference is that I use only yellow squash and cut out the zucchini all together. I cannot tell you how often I get requests for this dish. Anytime there’s a potluck, I am asked to bring this. I actually get requests from passengers who ride my husband’s bus to please make this so he can share it them. It is addicting and a fantastic addition to our Thanksgiving dinners every year.
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!