Fresh Squash Casserole

Squash Casserole
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

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


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

Nutritional Info *per serving

  • Calories 161
  • Fat 11g
  • Cholesterol 99mg
  • Sodium 409mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 6g
  • Protein 7g