Summer Squash Casserole with Nuts
Bursting with the fresh flavors of summer produce, this Summer Squash Casserole with Nuts is a deliciously wholesome dish perfect for any occasion. Tender slices of yellow squash and zucchini are combined with sautéed onions, garlic, and a rich mixture of cheddar and parmesan cheeses, then elevated with a crispy breadcrumb and mixed nut topping featuring pecans and walnuts. This baked casserole balances creamy and crunchy textures beautifully, while the addition of fresh parsley adds a vibrant finish. Ready in just under an hour, this family-friendly recipe is not only easy to make but also packed with nutrients, making it a flavorful way to celebrate summer vegetables. Whether served as a standalone vegetarian entrée or as a crowd-pleasing side dish, this casserole is sure to steal the spotlight at any table.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 2 medium-sized zucchini
- 3 tablespoons unsalted butter
- 1 medium-sized, diced yellow onion
- 3 cloves, minced garlic
- 1 cup breadcrumbs
- 1 cup, shredded cheddar cheese
- 0.5 cup, grated parmesan cheese
- 2 large, beaten eggs
- 0.5 cup whole milk
- 0.5 cup, roughly chopped mixed nuts (pecans and walnuts recommended)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
Wash the yellow squash and zucchini, then slice them into thin rounds, about 1/4-inch thick.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Add the sliced squash and zucchini to the skillet. Cook, stirring occasionally, for 5-7 minutes until slightly softened. Season with salt and black pepper, then remove from heat.
In a large mixing bowl, combine the breadcrumbs, shredded cheddar cheese, and grated parmesan cheese. Set aside about 1/4 cup of this mixture for the topping.
In a separate bowl, whisk together the beaten eggs and milk until fully combined. Pour this mixture into the breadcrumb and cheese mixture and stir to create a cohesive filling.
Add the sautéed vegetables to the mixing bowl and gently fold to combine. Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the reserved breadcrumb mixture with the chopped nuts and a teaspoon of olive oil. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 7527 mg | 327% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 55.5 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1265 mg | 97% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3378 mg | 72% | |
*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.
