Squash-Zucchini Casserole Recipe

Name: Squash-Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. yellow squash; 2 lb. zucchini; 4 Tbsp. butter; 1 1/2 c. grated mild Cheddar cheese; 1 chopped onion; 3 beaten eggs; dash of garlic powder; dash of white pepper; bread crumbs; paprika; salt to taste

Servings: persons

2 lb. yellow squash
2 lb. zucchini
4 Tbsp. butter
1 1/2 c. grated mild Cheddar cheese
1 chopped onion
3 beaten eggs
dash of garlic powder
dash of white pepper
bread crumbs
paprika
salt to taste

1
Wash and cut squash and zucchini into 1/2-inch slices.
2
Simmer in water for 10 minutes; drain well.
3
Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well.
4
Slowly add eggs and fold into the mixture.
5
Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top.
6
Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking.
7
Bake at 325u00b0 for 30 minutes.
8
Yields 6 to 8 servings.

618

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 11 ingredients. The key ingredients include: 2 lb. yellow squash, 2 lb. zucchini, 4 Tbsp. butter, 1 1/2 c. grated mild Cheddar cheese, and more.

Yes, Squash-Zucchini 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.

Squash-Zucchini Casserole

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