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Sorry for the long interval between posts. Dana and I have been very busy. Plus, our camera was broken. Therefore, I was unable to take photos for the blog. However, we discovered that we had an old point and shoot camera. It takes mediocre shots, so please forgive the photos. We were thinking of dishes that we could serve during the holidays. This casserole is the perfect side dish for Thanksgiving.
Dana’s Yellow Squash and Zucchini Casserole
Preheat oven to 350 degrees F.
Thinly slice the squash and zucchini. Set aside.
Heat a skillet to medium/high heat. Add 1 tbs of the olive oil and saute the sweet onion until golden brown. Set aside.
Spray an 8×8-inch baking dish with vegetable spray. You can use butter or shortening if you don’t have cooking spray.
Alternate the yellow squash and the zucchini in a single layer.
Add 1/3 of the sauteed sweet onions. Then sprinkle with a handful of the cheese.
Continue with two more layers and a final layer of the zucchini and yellow squash.
Beat the eggs in a bowl and then drizzle beaten eggs over the squash.
Sprinkle the top with bread crumbs. Melt the remaining butter and pour it over the top.
Bake the casserole for 60-75 minutes, or until the top is nicely browned and the zucchini is soft and tender.
Serve immediately.
- 1 large sweet onion diced
- 1 tbs olive oil
- 4 cups sliced zucchini
- 4 cups sliced yellow squash
- 3/4 cup grated Parmesan cheese
- 4 eggs beaten
- 1/3 cup dry bread crumbs
- 3 tablespoons melted butter
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Preheat oven to 350 degrees F.
-
Thinly slice the yellow squash and the zucchini
-
Heat a skillet to medium/high heat. Add 1 tbs of the olive oil and saute the sweet onion.
-
Spray an 8x8-inch baking dish with vegetable spray.
-
Alternate the yellow squash and the zucchini in a single layer. Add 1/3 of the sauteed sweet onions. Then sprinkle with a handful of the cheese.
-
Continue with two more layers and a final layer of the zucchini and yellow squash.
-
Beat the eggs in a bowl and then drizzle beaten eggs over the squash.
-
Sprinkle the top with bread crumbs. Melt the remaining butter and pour it over the top.
-
Bake the casserole for 60-75 minutes, or until the top is nicely browned and the zucchini is soft and tender.
-
Serve immediately.
Actually I thought you did pretty well for using a point and shoot.