Summer Squash Casserole

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium zucchini or yellow squash; paprika; 1/2 c. butter; 1 c. Cheddar cheese; 1 c. sour cream; 1 beaten egg yolk; 1 c. bread crumbs; 1/4 c. chives, chopped; Parmesan cheese; salt and pepper to taste

Eats Now Editorial Team · 635 kcal · Vegetarian

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Summer Squash Casserole – a delicious recipe with zucchini, paprika, butter, Cheddar cheese, sour cream, egg yolk. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

8 medium zucchini or yellow squash
paprika
1/2 c. butter
1 c. Cheddar cheese
1 c. sour cream
1 beaten egg yolk
1 c. bread crumbs
1/4 c. chives, chopped
Parmesan cheese
salt and pepper to taste

1
Slice squash. Steam or boil for several minutes.
2
Heat butter, cheese, sour cream, salt, pepper, egg yolk, paprika and chives until these blend and make a sauce.
3
Pour over squash. Sprinkle bread crumbs over top.
4
Coat with Parmesan cheese and dot with butter.
5
Bake for approximately 45 minutes at 350u00b0.

635

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 8 medium zucchini or yellow squash, paprika, 1/2 c. butter, 1 c. Cheddar cheese, and more.

Yes, Summer 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.

Quick Info

Servings
4 servings
Calories
635 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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