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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1HEAT OVEN TO 375 F

2WASH SQUASH AND ZUCCHINI AND PEEL WITH POTATO PEELER(MY PREFERENCE)CUT INTO PIECES OR SLICES.COOK UNTIL TENDER.(IMPORTANT TO DRAIN THROUGHLY).SET ASIDE.

3BEAT EGGS THEN BLEND IN MAYONAISE,ONION,GREEN PEPPER AND THYME.

4BLEND IN WELL THE DRAINED SQUASH AND ZUCCHINI AND SEASON TO TASTE WITH SALT AND PEPPER.

5SPOON MIXTURE INTO A 3QT.CASSEROLE DISH.SPRINKLE WITH CHEESE AND BREAD CRUMBS. DOT WITH BUTTER BAKE FOR 30 MINUTES OR LIGHTLY BROWN AND FIRM.

6SERVE 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