Squash Casserole
A cheesy, baked summer side dish featuring tender yellow squash, zucchini, and a golden breadcrumb topping. Perfect for any occasion!
Ingredients
- 4 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2/3 cup mayonnaise
- 2 large eggs, beaten
- 1 cup plain breadcrumbs or crushed crackers
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Steam squash and zucchini until tender. Drain well.
- Sauté onion and garlic in a skillet until fragrant.
- Whisk eggs and mayonnaise, then stir in cheeses and seasonings.
- Fold cooked squash and zucchini into the cheese mixture.
- Spread mixture in baking dish and top with breadcrumbs.
- Bake until golden and bubbly.
- Let casserole rest before slicing.
Notes
For a gluten-free option, use crushed GF crackers. Ensure squash is drained well to prevent a soggy casserole. A mandoline slicer can help with even slicing.
Nutrition
Calories: 220kcal
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