Zucchini or Yellow Squash Casserole
Transform fresh zucchini or yellow squash into a comforting and flavorful casserole with this easy recipe! This Zucchini or Yellow Squash Casserole combines tender layers of squash, a creamy egg and cheddar cheese mixture, and a golden breadcrumb topping for the ultimate savory side dish. With simple ingredients like sautéed onions, garlic, and a touch of paprika for added warmth, this casserole is delightfully balanced and satisfying. Perfect for family dinners or holiday gatherings, it’s ready in under an hour and pairs beautifully with roasted meats or a crisp garden salad. Plus, with the option of using zucchini or yellow squash, it’s a versatile way to enjoy seasonal produce.
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Recipe Information
Ingredients
- 4 cups zucchini or yellow squash
- 1 teaspoon salt
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
- 0.5 teaspoon pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or equivalent casserole dish.
Trim and slice the zucchini or yellow squash into thin rounds (about 1/4 inch thick) and place in a colander. Sprinkle 1 teaspoon of salt over the slices and let them sit for 10-15 minutes to draw out excess moisture.
While the squash rests, melt the butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent. Then, add the minced garlic and cook for another 1 minute. Remove from heat and let cool slightly.
Gently pat the squash slices dry with paper towels to remove the excess moisture.
In a large mixing bowl, whisk together the eggs, milk, shredded cheddar cheese, pepper, and paprika. Stir in the sautéed onion and garlic mixture.
Layer half of the squash slices in the prepared baking dish. Pour half of the egg and cheese mixture over the squash. Repeat with the remaining squash slices and egg mixture, ensuring the final layer is evenly covered.
In a small bowl, mix the breadcrumbs with 2 tablespoons of olive oil or melted butter until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes. Optionally, garnish with fresh parsley before serving.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 48.0 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1438 mg | 111% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3362 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.
