cheesey zucchini and squash casserole
(1 RATING)
I have a friend with an amazing vegetable garden. During the summer she gave me ridiculous amounts of very large zucchini and squash. I needed to find new ways to make dishes with these two vegetables which is when i came up with this. I love everything in this dish. And it is super easy to make! You can make it as a side dish, or a main dish with a soup or salad.
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prep time
20 Min
cook time
1 Hr
method
---
yield
Ingredients
- 2 cups shredded zucchini
- 2 cups shredded squash
- 2 cups shredded yukon gold potatoes
- 1 1/2 cups shredded white or brown onions
- 2 1/4 cups bisquick pancake mix
- 2 cups shredded jack cheese (or aged white cheddar is less stringy and delicious)
- 3/4 cup vegetable oil
- 1/2 teaspoon fresh chopped parsley
- 2 cloves crushed garlic
- 4 - eggs slightly beaten
How To Make cheesey zucchini and squash casserole
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Step 1Mix all ingredients above together. Pour into greased lasagna dish. (coat with real butter)
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Step 2Bake at 350 degrees for 60 minutes. At 45 minutes pull casserole out and add extra shredded cheese on top. Put back in oven for 10-15 minutes. Serve. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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