Story Headline: Layered Zucchini Squash Casserole
Author: Ro Morse

Serves 6-8

4 tablespoons butter
5 cups thinly sliced yellow summer squash
2 cups thinly sliced zucchini squash 
2 teaspoons minced garlic
3/4 cup diced sweet onions
1/3 cup chopped red bell pepper 
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
8 ounces shredded Parmesan cheese
2 large eggs
1/4 cup heavy cream
2 teaspoons Dijon mustard

In a large skillet, melt the butter and sauté the squash, garlic, onion and bell pepper until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Layer the squash mixture in a greased 10-inch pie plate or 9" X 9" casserole dish; sprinkle the parsley and cheese on top. In a small bowl, whisk together the eggs, cream and mustard. Pour the egg mixture over the layers of squash. Bake at 375º for 25 minutes. Let stand a few minutes before cutting and serving.

This recipe is good to serve with any meal. Sometimes it's my whole meal. Extra delish!  


Published: Friday, August 14, 2020 6:00 AM
Updated: Friday, August 14, 2020 10:30 AM