Fresh Squash Casserole

Kitchen Tested
  • Yield 8 servings

Use both yellow squash and zucchini in this easy casserole.

Squash Casserole
Mark Boughton/styling: Teresa Blackburn

Fresh summer squash is sauteed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked.


3 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 -- garlic clove, chopped
2 pounds zucchini, sliced
2 pounds yellow squash, sliced
3 -- eggs
1/2 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh thyme leaves
1/4 cup panko
1/4 cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. Heat butter and oil in a large skilllet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole.
  3. Combine eggs, half-and-half, salt, pepper and thyme. Pour over squash and mix well.
  4. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.

Recipe by Liz Shenk.

Note: To slice the yellow squash and zucchini, use the slicing blade of a box grater.



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