Herbed Squash Casserole

Bring rustic charm to your dinner table with this Herbed Squash Casserole, a luscious blend of tender yellow squash and zucchini baked to perfection with a medley of fresh herbs, creamy Parmesan, and a buttery breadcrumb topping. This vibrant dish is as comforting as it is elegant, combining the natural sweetness of sautéed squash with the earthy notes of thyme, parsley, and oregano. Perfect as a hearty side or a vegetarian main, it comes together with just 20 minutes of prep and bakes to golden-bubbly perfection. Whether you're planning a family dinner or a holiday feast, this recipe promises to impress with its balance of wholesome ingredients and rich, savory flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium (about 2 pounds) Yellow squash
• 2 medium (about 1 pound) Zucchini
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh oregano, chopped
• 2 large Eggs
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 1 cup Bread crumbs
• 2 tablespoons Butter, melted
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Wash and slice the yellow squash and zucchini into 1/4-inch thick rounds.

Step 3

Place the sliced squash and zucchini in a colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let sit for 10-15 minutes to draw out excess moisture, then pat dry with a clean kitchen towel.

Step 4

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute, until fragrant.

Step 5

Add the squash and zucchini to the skillet, cooking for about 5-7 minutes, stirring occasionally, until just tender. Remove from heat and stir in fresh thyme, parsley, and oregano.

Step 6

In a medium mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and black pepper.

Step 7

Transfer the sautéed squash mixture to the prepared baking dish and spread it out evenly. Pour the egg and cream mixture over the vegetables, ensuring everything is evenly coated.

Step 8

In a small bowl, combine the bread crumbs with the melted butter. Sprinkle this mixture evenly over the casserole to create the topping.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Step 10

Let the casserole cool for 5 minutes before serving. Optionally, garnish with additional fresh herbs for presentation.

Nutrition Facts

Serving size	5096.1 grams (5096.1g)

Amount per serving	% Daily Value*
Calories	2659

Total Fat 130.90g	168%
Saturated Fat 59.40g	297%
Polyunsaturated Fat 6.30g
Cholesterol 594mg	198%
Sodium 12730mg	553%
Total Carbohydrate 301.90g	110%
Dietary Fiber 51.40g	184%
Total Sugars 181.20g
Protein 91.20g	182%

Vitamin D 96IU	480%
Calcium 1683mg	129%
Iron 28mg	155%
Potassium 10679mg	227%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 13.3%

Carbs: 43.9%