Description
A delightful summer squash casserole perfect for using fresh zucchini and yellow squash when they are at their best. This recipe brings the warmth of Italian-inspired flavors to your table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups sliced yellow squash (about 2 medium)
- 4 cups sliced zucchini (about 2 medium)
- 1 cup shredded Parmesan cheese, divided
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add the sliced yellow squash and zucchini to the skillet. Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes. Drain off any excess liquid.
- In a large bowl, combine the cooked squash mixture, 3/4 cup of the Parmesan cheese, breadcrumbs, milk, eggs, salt, and pepper. Mix well.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
- Let stand for a few minutes before serving.
Notes
- Use fresh, firm squash for the best texture.
- Adjust seasonings to your preference.
- For a creamier casserole, you can add a splash of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg