Parmesan Squash Casserole
User Reviews
5
Parmesan Squash Casserole
Description
This casserole starts with thinly sliced yellow squash and zucchini cooked briefly with garlic, thyme, and salt to soften while retaining some bite. Tomatoes are added off heat before layering the vegetables with a mixture of beaten eggs, sour cream, crumbled feta, Parmesan cheese, and lemon juice.
The layered squash and cheese custard bake at 375°F until bubbling and set, producing a creamy, savory dish with a slight tang from the feta and lemon, and the herbs adding aromatic notes.
It serves well as a warm side dish or vegetarian option. The texture balances soft cooked squash with rich cheeses and a hint of brightness.
For added texture, topping the casserole with a mixture of crumbled Ritz crackers, Parmesan, and melted butter before baking creates a crispy crust contrasting the creamy interior.
Ingredients
- 4 yellow squash about 8 cups sliced
- 4 zucchini about 8 cups sliced
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 tablespoon thyme or 1/2 tsp dried thyme, fresh leaves
- salt to taste
- 2 tomato sliced
- 2 egg
- 1/3 cup sour cream
- 1 cup feta cheese not tightly packed, crumbled
- 2 tablespoon Parmesan Cheese grated
- 1 tablespoon lemon juice
- salt
- black pepper
Instructions
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste. Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Notes
- To add a crispy topping, combine about 1 cup crushed Ritz crackers with 1/4 cup grated Parmesan and 3 tablespoons melted butter, then sprinkle on top before baking.
- The casserole can be layered neatly or ingredients can be mixed together before placing in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 204mg | 9% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 119mg | 12% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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