Zucchini-Yellow Squash Casserole
"This takes a while to make, but it's really good! **Times does not include 1 hour soaking time in fridge for casserole before baking."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (196.6 g)
- Calories 286.8
- Total Fat - 15.9 g
- Saturated Fat - 6.4 g
- Cholesterol - 159.5 mg
- Sodium - 611 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 2.1 g
- Sugars - 4.6 g
- Protein - 16.5 g
- Calcium - 352.6 mg
- Iron - 1.7 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet, heat the oil over medium heat. Add the zucchini and squash and sauté covered, stirring occasionally, until golden brown, 15 to 18 minutes. Transfer to a plate or bowl to cool in refrigerator completely, 20 to 30 minutes.
Step 2
Grease a 8 x 11-inch baking dish with non-stick cooking spray.
Step 3
In a large bowl, mix the croutons, Cheddar, Fontina, Parmesan, sautéed zucchini/squash mixture, and garlic salt until combined.
Step 4
In a separate large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Step 5
Pour the egg mixture over the zucchini and crouton mixture and stir until the croutons are well coated. Spoon the mixture into the prepared baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Step 6
Preheat the oven to 350°F.
Step 7
Remove the plastic wrap and bake uncovered until the casserole is set and the top is nicely browned, 35 to 40 minutes. Serve hot.
Tips
No special items needed.
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