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Summer Zucchini/Squash Casserole

Updated: Jun 28, 2022

With Summer in full swing & gardens exploding with an abundance of zucchini & squash, this is a perfect summer recipe to tantalize your taste buds & to utilize some of those yummy garden goods! I actually made this recipe with one ginormous zucchini from my garden & 1 & 1/2 sweet Vidalia onions, though I love having a mix of zucchini & yellow squash usually! This recipe is not only packed with fresh summer veggies, it’s loaded with protein too! I used 2 eggs, 1 cup whole milk, & 1 cup sharp cheddar cheese mixed in with the squash, & topped w/ another 1/2 cup of sharp cheddar!


Ingredients:

4c zucchini &/or yellow squash, sliced

1.5c onion, sliced

1/2T olive or avocado oil to sautéed veggies

Salt, pepper, & cayenne pepper to taste

2L eggs

1c whole milk

1c sharp cheddar cheese

1/2c sharp cheddar for topping

8 saltine crackers (if desired)


Directions:

Preheat oven to 350 degrees F. Spray baking 8x8 or 9x9 dish to coat. Place 1/2T oil in sauté pan. Add sliced onions, squash, salt, & pepper to taste. Cook squash & onions till caramelized & soft. When finished, place in coated dish for baking. In a separate bowl, whisk eggs. Add milk, cayenne, & more salt/pepper (as desired) to eggs & whisk again. Stir in 1c cheese & pour mixture over squash/onion mix. With a fork, stir the casserole to work in the egg wash & cheese mixture throughout. Top with 1/2c cheddar. Bake at 350 degrees F for 45min or until bubbly & golden brown. Remove from oven & crumble 8 saltine crackers, if desired, over the top evenly. Return to oven & bake another 5min or until crackers are golden brown. Remove from oven & serve when cooled enough to enjoy. Bon appétit!


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