Summer Squash and Carrot Casserole

Summer squash and carrots are both excellent sources of vitamins and minerals, making this casserole a nutritious and delicious choice for a summer meal.

This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Summer Squash and Carrot Casserole

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

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 6 Calories: 1500

Best Season: Summer

Ingredients

Servings

• 2 cup Summer squash
• 2 cup Carrots
• 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

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the summer squash and carrots into thin rounds.
3. Dice the onion and mince the garlic.
4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
5. In a separate bowl, whisk together the eggs and milk.
6. In a greased casserole dish, layer the summer squash, carrots, sautéed onion and garlic mixture, breadcrumbs, and Parmesan cheese.
7. Pour the egg and milk mixture over the casserole.
8. Sprinkle with salt, black pepper, and dried thyme.
9. Bake for 30 minutes or until the casserole is golden brown and set.
10. Let the casserole 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 10g

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.