Fresh Squash Casserole Recipe

Name: Fresh Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 1 onion, chopped (medium); 1 garlic clove, chopped; 2 lbs zucchini, sliced; 2 lbs yellow squash, sliced; 3 eggs; ½ cup half-and-half cream; 1 teaspoon salt; ¼ teaspoon fresh pepper; 1 tablespoon fresh thyme leave; ¼ cup panko breadcrumbs; ¼ cup parmigiano, grated

Servings: persons

3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped (medium)
1 garlic clove, chopped
2 lbs zucchini, sliced
2 lbs yellow squash, sliced
3 eggs
½ cup half-and-half cream
1 teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon fresh thyme leave
¼ cup panko breadcrumbs
¼ cup parmigiano, grated

1
Preheat oven to 350 degrees.
2
Heat butter and olive oil in large skillet.
3
Add onion and garlic and cook 2 minutes.
4
Add zucchini and squash.
5
Cover and cook over medium heat for 15 minutes stirring occasionally.
6
Transfer mixture to a buttered 2 quart casserole dish using a slotted spoon.
7
Combine eggs, half-n-half, salt, pepper, and thyme.
8
Pour over squash and mix well.
9
Bake 35 minutes.
10
Remove from oven and top with panko and cheese.
11
Place under broiler and broil until brown, about 3 minutes.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 1 tablespoon olive oil, 1 onion, chopped (medium), 1 garlic clove, chopped, and more.

Yes, Fresh Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Squash Casserole

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