Zucchini & Squash Casserole
A comforting and cheesy casserole showcasing the delightful flavors of zucchini and squash, perfect for any meal or as a side dish.
Ingredients
Vegetables
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 cup shredded cheese (like cheddar or mozzarella)
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Garnish
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the sliced zucchinis and squashes to the skillet. Season with salt, pepper, and oregano. Cook for about 5-7 minutes or until the vegetables start to soften. Remove from heat and let cool slightly.
Mixing
- In a separate bowl, beat the eggs and mix in the milk. Stir in half of the cheese and half of the breadcrumbs.
- Combine the vegetable mixture with the egg and cheese mixture. Mix well to ensure the vegetables are evenly coated.
Baking
- Transfer the mixture into a greased casserole dish. Top with the remaining breadcrumbs and cheese.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is bubbly.
- Garnish with freshly chopped parsley if desired and serve warm.
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Notes
For a healthy option, replace half the cheese with Greek yogurt. You can also customize with additional herbs, vegetables, or cheeses to taste.