Boston Market Squash Casserole (Copycat)

Boston Market Squash Casserole (Copycat) Recipe

Boston Market Squash Casserole (Copycat) Recipe. If you’re a fan of Boston Market’s Squash Casserole, you’re in for a treat with this copycat recipe!

It’s a fantastic side dish that brings a comforting and hearty addition to any meal.

The beauty of this dish lies in its simplicity and the wholesome ingredients used. You’ve got the goodness of zucchini and yellow squash, paired with the rich flavors of butter, onions, and a blend of herbs. Cheese adds that lovely, gooey texture, making each bite absolutely satisfying.

This casserole works wonders alongside your main dishes, whether it’s a juicy steak, roasted chicken, or even as a standalone vegetarian meal.

closeup of Boston Market Squash Casserole (Copycat).

Tips and Tricks

Prepping the Vegetables

Grating the zucchini and yellow squash can be a bit time-consuming. To save time, you can use a food processor with a grating attachment. It speeds up the process and ensures evenly grated vegetables.

Cornbread Consistency

Ensure your cornbread is completely cooled before crumbling it into the squash mixture. This helps maintain a good texture in the casserole and prevents it from becoming mushy.

Cheese Melting

For a smoother cheese distribution, consider using shredded cheddar instead of diced. Shredded cheese melts more evenly and integrates better with the other ingredients.

Bouillon Cubes

To help the bouillon cubes dissolve more easily, you can crush them with the back of a spoon before adding them to the saucepan. This ensures a more even flavor distribution.

Baking Tips

To get a perfectly browned top, you can sprinkle a little extra cheese on top of the casserole before baking. Remove the foil for the last 20 minutes of baking to allow the top to crisp and brown nicely.

Related Recipes

Cheesy Stuffed Zucchini

Grilled Garlic Parmesan Zucchini

Bacon Parmesan Brussels Sprout Gratin

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Need to upgrade your kitchen organization? Check out these Pantry Organization Canisters

Boston Market Squash Casserole (Copycat) on a white surface.

If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

closeup of Boston Market Squash Casserole (Copycat).

Boston Market Squash Casserole Copycat

Nesting Lane Indulge
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8


  • cups grated zucchini
  • cups grated yellow squash
  • cups yellow onions chopped
  • 1 box (6 ounce) Jiffy corn muffin mix
  • ¾ cup butter
  • 8 ounces cheddar cheese diced
  • 3 chicken bouillon cubes
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme
  • 1 tablespoon chopped fresh parsley


  • Prepare Jiffy Mix according to the instructions on the box. Once done, let it cool down.
  • In a large saucepan, place zucchini and yellow squash. Add enough water to just cover them.
  • Heat the saucepan over medium-low heat until the squash becomes tender, then take it off the heat. Drain the squash, but remember to keep one cup of the water for later.
  • In the same saucepan, melt all the butter over medium-low heat. Add onions and cook them until they become translucent. Then, season with salt, pepper, thyme, and parsley.
  • Add chicken bouillon cubes and garlic to the onions, and mix them together.
  • Next, add the drained squash and diced cheese to the saucepan, stirring them in.
  • Crumble the cooled cornbread into the squash mixture. Pour the cup of reserved water over it and mix everything well.
  • Spray a 13×11-inch baking pan with non-stick spray. Transfer the squash mixture into this pan.
  • Cover the casserole with a lid or foil and bake in an oven preheated to 350°F.
  • Bake for 50-60 minutes. For the last 20 minutes, remove the cover to let the top brown.


If you want to save some for later, divide the mixture into two baking dishes. Bake one and freeze the other.


Calories: 396.9kcalCarbohydrates: 22.8gProtein: 11.1gFat: 30gSaturated Fat: 17.8gCholesterol: 76.2mgSodium: 1163.9mgFiber: 3.4gSugar: 9.5g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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