Zucchini and Summer Squash Casserole Recipe

Name: Zucchini and Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 1 cup chopped onions; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon minced garlic; 2 pounds summer squash (about 6 medium), sliced into thin rounds; 2 pounds zucchini (about 6 medium), sliced into thin rounds; 1 teaspoon finely chopped fresh thyme leaves; 3 large eggs; 1/4 cup heavy cream; 1 cup crushed butter crackers; 1/2 cup grated Parmesan cheese, optional

Servings: persons

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

1
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
2
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat.
3
Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes.
4
Add the garlic and cook until fragrant, about 30 seconds.
5
Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes.
6
Stir in the thyme and remove from the heat.
7
Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
8
Combine the eggs and cream in a medium bowl and whisk to blend.
9
Gradually whisk the reserved cooking liquid into the egg mixture.
10
When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish.
11
Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed.
12
Bake until the mixture sets, about 30 minutes.
13
Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven.
14
Bake until golden brown, 10 to 15 minutes.

789

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: 1 1/2 tablespoons unsalted butter, divided, 2 tablespoons olive oil, 1 cup chopped onions, 1 1/2 teaspoons salt, and more.

Yes, Zucchini and 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.

Zucchini and Summer Squash Casserole

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