Among the best of Boston Market’s many delicious homestyle sides, this veggie-packed casserole is simple to recreate in your home kitchen.
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Zucchini and Yellow Squash Casserole
Boston Market may be best known for its mouthwatering rotisserie chickens (and rightly so.) However, those who’ve dined there may find themselves craving the chain’s many delicious sides just as often.
This zucchini and squash casserole is one of the most beloved, fitting in perfectly on a weeknight dinner table or as part of a festive holiday spread. Luckily, it’s as easy to make as it is tasty!
What makes Boston Market squash casserole so good?
The incredible combination of flavors and textures in this squash casserole is what makes this dish a star anytime it hits the table. Offering fresh zucchini, savory onion, and a variety of seasonings and spices mixed with tasty crumbled cornbread, it’s packed with flavor yet versatile enough to pair with a wide selection of mains and other sides.
Why you’ll love this recipe for your holiday gatherings
Adding this dish to your holiday menu is an easy choice when you consider how easy and affordable it is to make, allowing busy cooks to focus their time on other parts of the meal.
In addition, it can be made ahead of time, cooled and refrigerated, and then reheated in just a few minutes come mealtime. This helps save crucial oven space during bigger meals.
Finally, it’s easy to scale up to larger batches if desired, ensuring you’ll always have enough, no matter how many friends or family show up.
Ingredients you will need
Here’s what you’ll need to craft a delicious squash casserole:
- Jiffy corn muffin mix
- Zucchini
- Yellow squash
- Yellow onions
- Butter
- Deli American cheese
- Chicken bouillon cubes
- Garlic
- Salt
- Ground black pepper
- Dried thyme
- Fresh parsley
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 a wide variety of mains and other sides.
As its Boston Market roots might suggest, it’s an excellent choice with roasted chicken or turkey, as well as 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.
How to store your leftovers
One of the best parts of this delicious squash casserole recipe is how easy it is to store and how well it keeps. Simply allow the casserole to cool fully, then cover it with aluminum foil or transfer it to a sealed container for storage in the fridge. You should eat any leftovers within three to five days.
What’s the best way to reheat it?
To preserve the quality of your Boston Market squash casserole, we recommend reheating it in the oven for a few minutes at 350°F until the casserole is fully warmed through.
Those who need to get it on the table even faster can use the microwave, using short bursts on high until the casserole has been reheated.
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
- Twice Baked Potato Casserole
Check out more of 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.
Jacque
It’s me again can you remove the seeds from both squashes?
Thank you
Stephanie Manley
You could if you want.
Frannie
This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.
Marla Mccoy
A real crowd pleaser. First they say “i don’t want any i don’t eat squash” then they return for seconds.
Sheila T
This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.
Stephanie Manley
I am so glad you liked it!
Florida
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.
Kimberly
Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!
Stephanie
I am so glad you liked the dish!
Kimberly
Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!
mary
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!!!
Troy Smith
This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!
milosgirl2005
Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?
Stephanie
I wouldn’t prepare this too long ahead of time the squash may dry out.
Sondra
This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!
Stephanie
Thanks Sondra, I am happy to hear you enjoyed this recipe so much.
Galjtexas
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…
Giny
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.
redlegs_1@ yahoo.com.
This looks good but can someone tell me how many people it serves. Thanks in advance for you input.
Rocky Encalada
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.
Pweeno2
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.
Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Laqueshiabrinson06
Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!