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Category: Side Dishes
Prep Time: 45 Cook Time: 40 Total Time: 85
Ingredients:
3 cups seasoned croutons, store bought, crisp ones
1 tablespoon olive oil
1 large zucchini, cut into 1/8-inch-thick slices
1 large yellow squash, cut into 1/8-inch-thick slices
3 ounces Sharp Cheddar cheese, grated (about 3/4 cups)
2 ounces Fontina cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon garlic salt
4 large eggs
3/4 cups whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
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.
Grease a 8 x 11-inch baking dish with non-stick cooking spray.
In a large bowl, mix the croutons, Cheddar, Fontina, Parmesan, sautéed zucchini/squash mixture, and garlic salt until combined.
In a separate large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
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.
Preheat the oven to 350°F.
Remove the plastic wrap and bake uncovered until the casserole is set and the top is nicely browned, 35 to 40 minutes. Serve hot.
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Zucchini-Squash Casserole
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Takes awhile to make, but it's worth it. Time listed does not include 1 hour soaking time in the fridge.
Category: Side Dishes
Prep Time: 45 Cook Time: 40 Total Time: 85
Ingredients:
3 cups seasoned croutons, store bought, crisp ones
1 tablespoon olive oil
1 large zucchini, cut into 1/8-inch-thick slices
1 large yellow squash, cut into 1/8-inch-thick slices
3 ounces Sharp Cheddar cheese, grated (about 3/4 cups)
2 ounces Fontina cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon garlic salt
4 large eggs
3/4 cups whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
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.
Grease a 8 x 11-inch baking dish with non-stick cooking spray.
In a large bowl, mix the croutons, Cheddar, Fontina, Parmesan, sautéed zucchini/squash mixture, and garlic salt until combined.
In a separate large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
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.
Preheat the oven to 350°F.
Remove the plastic wrap and bake uncovered until the casserole is set and the top is nicely browned, 35 to 40 minutes. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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