Herbed Squash Casserole
Bring rustic charm to your dinner table with this Herbed Squash Casserole, a luscious blend of tender yellow squash and zucchini baked to perfection with a medley of fresh herbs, creamy Parmesan, and a buttery breadcrumb topping. This vibrant dish is as comforting as it is elegant, combining the natural sweetness of sautéed squash with the earthy notes of thyme, parsley, and oregano. Perfect as a hearty side or a vegetarian main, it comes together with just 20 minutes of prep and bakes to golden-bubbly perfection. Whether you're planning a family dinner or a holiday feast, this recipe promises to impress with its balance of wholesome ingredients and rich, savory flavor.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) Yellow squash
- 2 medium (about 1 pound) Zucchini
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh oregano, chopped
- 2 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 cup Bread crumbs
- 2 tablespoons Butter, melted
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash and slice the yellow squash and zucchini into 1/4-inch thick rounds.
Place the sliced squash and zucchini in a colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let sit for 10-15 minutes to draw out excess moisture, then pat dry with a clean kitchen towel.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute, until fragrant.
Add the squash and zucchini to the skillet, cooking for about 5-7 minutes, stirring occasionally, until just tender. Remove from heat and stir in fresh thyme, parsley, and oregano.
In a medium mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and black pepper.
Transfer the sautéed squash mixture to the prepared baking dish and spread it out evenly. Pour the egg and cream mixture over the vegetables, ensuring everything is evenly coated.
In a small bowl, combine the bread crumbs with the melted butter. Sprinkle this mixture evenly over the casserole to create the topping.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Optionally, garnish with additional fresh herbs for presentation.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 12730 mg | 553% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 181.2 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1683 mg | 129% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 10679 mg | 227% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
