Baked Squash Casserole
Yellow squash and zucchini are both members of the summer squash family and are widely used in Southern cuisine.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Baked Squash Casserole
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Slice the yellow squash and zucchini into 1/4-inch thick rounds.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
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Add the sliced squash and zucchini to the skillet and cook until tender, about 5 minutes.
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In a mixing bowl, combine the beaten eggs, sour cream, breadcrumbs, Parmesan cheese, salt, black pepper, and fresh parsley.
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Add the cooked squash and zucchini to the mixing bowl and stir until well combined.
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Transfer the mixture to a greased baking dish.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
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Remove from the oven and let it rest for 10 minutes before serving.
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Garnish with additional fresh parsley, if desired.
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Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.