Squash and Zucchini Casserole

Squash and zucchini are both summer vegetables that belong to the same family, but they have different shapes and colors.

This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Squash and Zucchini Casserole

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 6 Calories: 1500

Best Season: Summer

Ingredients

Servings

• 2 cup Yellow squash
• 2 cup Zucchini
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 1 cup Breadcrumbs
• 1 cup Parmesan cheese
• 2 large Eggs
• 1 cup Milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 cup Cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the yellow squash, zucchini, onion, and garlic.
3. Heat olive oil in a skillet over medium heat. Add the sliced vegetables and sauté until tender.
4. In a separate bowl, whisk together the eggs, milk, salt, black pepper, and dried thyme.
5. In a greased baking dish, layer the sautéed vegetables, breadcrumbs, Parmesan cheese, and egg mixture.
6. Top with cheddar cheese.
7. Bake for 30-40 minutes, or until golden and bubbly.
8. Let it rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.