Joni’s Summer Squash Casserole
Yellow squash and zucchini are both summer squash varieties that are at their peak during the summer months.
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.
Joni’s Summer Squash Casserole
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Slice the yellow squash, zucchini, onion, and mince the garlic.
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Heat olive oil in a large skillet over medium heat. Saute the onion and garlic until softened.
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Add the sliced yellow squash and zucchini to the skillet and cook until tender.
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In a mixing bowl, whisk together eggs, sour cream, salt, black pepper, and paprika.
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Stir in the cooked vegetables and grated cheddar cheese.
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Transfer the mixture to a greased casserole dish.
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Sprinkle breadcrumbs on top.
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Bake in the preheated oven for 30-40 minutes, or until the casserole is golden brown and set.
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Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- Sugars 10g
- 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.
