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Cheesy Summer Squash and Zucchini Casserole

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 3 medium summer yellow squash, grated
  • 3 medium zucchini grated
  • 1 ½ teaspoons salt divided
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • freshly ground black pepper
  • 1 1/2 tablespoons cornstarch
  • 3 eggs
  • 1 ½ cups half and half regular or fat-free
  • 1 ½ teaspoons freshly grated nutmeg
  • 1 ½ cups shredded Gruyere or Colby Jack cheese
  • finely chopped Italian parsley for garnish

Instructions

  1. Preheat oven to 400 degrees. Butter a 9 x 13 inch baking dish or spray it with cooking spray.
  2. In a medium bowl toss the yellow squash and zucchini with ¾ teaspoon salt. Let the squash rest for 15 minutes and squeeze it dry.
  3. Heat the oil in a large sauté pan over medium heat. Add the onion and cook for 6-7 minutes until it is translucent but not brown.
  4. Add the drained squash and sauté for 7 minutes until it is just soft but not mushy. Sprinkle the squash with cornstarch and cook for 2 minutes until the cornstarch is all incorporated and the juices from the squash have turned into a creamy sauce.
  5. Remove the pan from the heat and set aside for 15 minutes.
  6. While the squash is cooling, whisk the eggs, half and half, nutmeg and the remaining ¾ teaspoon of salt.
  7. Spoon the cooled squash into the prepared baking dish and evenly pour in the egg mixture. Sprinkle with the cheese.
  8. Bake the casserole for 25 minutes until it is brown around the edges and lightly brown in the center. Allow the casserole to cool for 10 minutes and serve.