Zucchini Squash Casserole Recipe

Name: Zucchini Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. squash, cubed; 4 eggs; 1/2 c. milk; 1 lb. Jack cheese, cubed; 1 tsp. salt; 2 tsp. baking powder; 3 Tbsp. flour; 1/2 c. chopped parsley; 1 small can green chilies, cut fine; very fine bread crumbs; 1/2 cube butter

Servings: persons

2 lb. squash, cubed
4 eggs
1/2 c. milk
1 lb. Jack cheese, cubed
1 tsp. salt
2 tsp. baking powder
3 Tbsp. flour
1/2 c. chopped parsley
1 small can green chilies, cut fine
very fine bread crumbs
1/2 cube butter

1
Cook squash gently in salted water until barely tender.
2
Drain well and cool.
3
Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley and chilies.
4
Fold into cooked, cooled squash. Butter a 9 x 13-inch oblong glass baking dish generously. Sprinkle bottom and sides with fine bread crumbs.
5
Pour in the squash mixture.
6
Sprinkle more crumbs on top and dot with butter. Bake at 325u00b0 for about 30 minutes.
7
Great leftover!

761

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. squash, cubed, 4 eggs, 1/2 c. milk, 1 lb. Jack cheese, cubed, and more.

Yes, Zucchini 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 Squash Casserole

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