| Prep: 20 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 12.9g | 6.8g | 13.7g |
| sugars | fibre | protein | salt |
| 4.2g | 1.7g | 9.5g | 0.45g |
As someone who thrives on sharing hearty, Italian-American meals with my loved ones, I’m excited to bring you this recipe for a homey, delicious, and slightly creative take on my heritage’s cuisine: Zucchini Squash Casserole. This dish is a remarkable fusion of my Italian upbringing and my own personal touch, all encapsulated in a dish that is as nourishing as it is flavorful.
A Venture to New Vegetable Heights
This Zucchini Squash Casserole takes fresh zucchini and yellow squash and transforms them into a comfort food masterpiece. In many ways, this casserole reminds me of a less dense, vegetable-based lasagna, thanks to the addition of whole eggs, shredded cheddar cheese, and freshly grated Parmesan. Top it all off with crunchy breadcrumbs and a tantalizing garlic-butter concoction and you have a showstopper on your hands. I recommend serving this satisfying casserole with a fresh Spaghetti and Meatballs dish or a simple Italian bread salad.
The Health Benefits of this Zucchini Squash Casserole
Not just a pretty face, this Zucchini Squash Casserole is a nutrient-packed dish that offers a multitude of health benefits. Both zucchini and yellow squash are high in vitamins A and C, and beneficial antioxidants. Plus, the eggs in the recipe offer a solid source of protein, and the garlic provides additional anti-inflammatory benefits. It’s this balance of hearty comfort and beneficial nutrients that keeps me coming back to it time and time again.
With each bite, I am reminded of the same passion and warmth I experienced as a child in my grandparents’ kitchen. The same passion and warmth I hope you’ll experience as you introduce this wonderfully satisfying Zucchini Squash Casserole to your own meal lineup. Buon Appetito!
What You’ll Need
- 2 medium-sized zucchinis
- 2 medium-sized yellow squashes
- 1 cup of sliced onion
- 2 eggs
- 1 cup of shredded cheddar cheese
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of melted butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chopped fresh basil
- 2 cloves of garlic minced
Method
Step One
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a baking dish with some butter or cooking spray.
Step Two
Take the zucchinis and yellow squashes and slice them up into pieces. Make sure they aren’t too thick or too thin. Next, slice up a cup of onions. You can use a food processor for this if you have one.
Step Three
In a large skillet, sauté the sliced zucchinis, yellow squashes, and onions until they are soft. While the vegetables are cooking, mince two cloves of garlic and chop up 1/2 cup of fresh basil.
Step Four
In a medium-sized bowl, beat the 2 eggs and then add in the 1 cup of shredded cheddar cheese, the minced garlic, the chopped fresh basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix these together well.
Step Five
Take the sautéed vegetables and mix them in with the egg and cheese mixture. Pour this mixture into the greased baking dish.
Step Six
Next, take the 1 cup of breadcrumbs and spread it evenly over the top of the mixture in the baking dish. Then, take the 1/2 cup of grated Parmesan cheese and sprinkle it over the breadcrumbs.
Step Seven
Drizzle the 1/4 cup of melted butter evenly over the top of the breadcrumbs and Parmesan cheese.
Step Eight
Place the baking dish into the preheated oven and bake for about 30-35 minutes.
Step Nine
The casserole will be ready when the top starts to become golden brown. After baking, allow the Zucchini Squash Casserole to cool for a few minutes before serving. Enjoy!
