Zuccuash Bake from Nimz Territory
Discover the ultimate comfort dish with the 'Zuccuash Bake from Nimz Territory,' a one-pan wonder loaded with vibrant flavors and wholesome ingredients. This savory casserole brings together tender zucchini and sweet butternut squash, perfectly balanced with fragrant garlic, thyme, and parsley. A rich blend of heavy cream and eggs binds the dish, while a golden breadcrumb and parmesan topping adds irresistible crunch. Quick to prepare and bursting with hearty, homestyle appeal, this crowd-pleaser is ideal for family dinners or holiday gatherings. Serve it warm straight from the oven, garnished with fresh herbs, for a meal that's as satisfying as it is nourishing. Keywords: zucchini bake, butternut squash casserole, vegetable casserole recipe, healthy comfort food.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 medium butternut squash
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 1 medium yellow onion
- 1 teaspoon thyme
- 2 tablespoons parsley
- 1 cup parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 large eggs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the butternut squash, remove the seeds, and cut it into small cubes. Slice the zucchini into thin rounds.
In a large skillet over medium heat, add the olive oil. Mince the garlic and dice the onion, then sauté them in the skillet for 2-3 minutes until fragrant and translucent.
Add the diced butternut squash to the skillet. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
Stir in the zucchini slices, thyme, salt, and black pepper. Cook for an additional 5 minutes, until the vegetables are tender but not mushy.
In a mixing bowl, whisk together the heavy cream and eggs. Set this mixture aside.
Transfer the cooked zucchini and butternut squash mixture to the prepared baking dish. Spread it out evenly.
Sprinkle half of the parmesan cheese and half of the parsley evenly over the vegetable mixture.
Pour the cream and egg mixture over the vegetables in the baking dish.
In a small bowl, combine the breadcrumbs, the remaining parmesan cheese, and the remaining parsley. Mix well.
Sprinkle the breadcrumb mixture evenly 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 cool for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 10536 mg | 458% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 81.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1747 mg | 134% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5651 mg | 120% | |
*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.
