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Summer squash casserole: 1 joyous dish

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Enjoy a delightful summer squash casserole bursting with fresh zucchini and yellow squash, perfect for a joyous meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups sliced zucchini (about 2 medium)
  • 4 cups sliced yellow squash (about 2 medium)
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Add zucchini and yellow squash to the skillet. Cook until tender-crisp, about 8-10 minutes.
  4. In a large bowl, combine the cooked squash mixture, cheddar cheese, breadcrumbs, milk, beaten eggs, salt, and pepper. Stir until well combined.
  5. Pour the mixture into a greased 9×13 inch baking dish.
  6. Bake for 25-30 minutes, or until the casserole is set and lightly golden brown on top.
  7. Let stand for a few minutes before serving.

Notes

  • Use fresh, firm squash for the best texture.
  • Adjust seasonings to your preference.
  • Top with extra cheese or breadcrumbs before baking for a crispier finish.

Nutrition

Find it online: https://sundayflavor.com/summer-squash-casserole/