BECKY'S SQUASH ZUCCHINI CASSEROLE

Becky Hudgins

By
@JimorBecky

ALL I CAN SAY IS THIS IS YUMMY.EVEN GRANDKIDS EAT IT.


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

30 Min

Ingredients

1 lb
yellow squash
1 lb
zucchini
3 large
eggs
1 medium
onion finely chopped
1 c
real mayonaise
1/2 c
chopped green onions
1/2 tsp
thyme
salt and pepper to taste
1 c
grated parmesan cheese
3 Tbsp
butter

TOPPING:

1 c
fine italian bread crumbs

Directions Step-By-Step

1
HEAT OVEN TO 375 F
2
WASH SQUASH AND ZUCCHINI AND PEEL WITH POTATO PEELER(MY PREFERENCE)CUT INTO PIECES OR SLICES.COOK UNTIL TENDER.(IMPORTANT TO DRAIN THROUGHLY).SET ASIDE.
3
BEAT EGGS THEN BLEND IN MAYONAISE,ONION,GREEN PEPPER AND THYME.
4
BLEND IN WELL THE DRAINED SQUASH AND ZUCCHINI AND SEASON TO TASTE WITH SALT AND PEPPER.
5
SPOON MIXTURE INTO A 3QT.CASSEROLE DISH.SPRINKLE WITH CHEESE AND BREAD CRUMBS. DOT WITH BUTTER BAKE FOR 30 MINUTES OR LIGHTLY BROWN AND FIRM.
6
SERVE AS A SIDE DISH OR AS MAIN COURSE WITH A SALAD AND GARLIC BREAD. ENJOY!!

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Casserole