Summer Squash Casserole with Nuts

Bursting with the fresh flavors of summer produce, this Summer Squash Casserole with Nuts is a deliciously wholesome dish perfect for any occasion. Tender slices of yellow squash and zucchini are combined with sautéed onions, garlic, and a rich mixture of cheddar and parmesan cheeses, then elevated with a crispy breadcrumb and mixed nut topping featuring pecans and walnuts. This baked casserole balances creamy and crunchy textures beautifully, while the addition of fresh parsley adds a vibrant finish. Ready in just under an hour, this family-friendly recipe is not only easy to make but also packed with nutrients, making it a flavorful way to celebrate summer vegetables. Whether served as a standalone vegetarian entrée or as a crowd-pleasing side dish, this casserole is sure to steal the spotlight at any table.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium-sized yellow squash
• 2 medium-sized zucchini
• 3 tablespoons unsalted butter
• 1 medium-sized, diced yellow onion
• 3 cloves, minced garlic
• 1 cup breadcrumbs
• 1 cup, shredded cheddar cheese
• 0.5 cup, grated parmesan cheese
• 2 large, beaten eggs
• 0.5 cup whole milk
• 0.5 cup, roughly chopped mixed nuts (pecans and walnuts recommended)
• 1 teaspoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.

Step 2

Wash the yellow squash and zucchini, then slice them into thin rounds, about 1/4-inch thick.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.

Step 4

Add the sliced squash and zucchini to the skillet. Cook, stirring occasionally, for 5-7 minutes until slightly softened. Season with salt and black pepper, then remove from heat.

Step 5

In a large mixing bowl, combine the breadcrumbs, shredded cheddar cheese, and grated parmesan cheese. Set aside about 1/4 cup of this mixture for the topping.

Step 6

In a separate bowl, whisk together the beaten eggs and milk until fully combined. Pour this mixture into the breadcrumb and cheese mixture and stir to create a cohesive filling.

Step 7

Add the sautéed vegetables to the mixing bowl and gently fold to combine. Pour the mixture into the prepared baking dish, spreading it out evenly.

Step 8

In a small bowl, mix the reserved breadcrumb mixture with the chopped nuts and a teaspoon of olive oil. Sprinkle this topping evenly over the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.

Step 10

Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1663.8g)

Amount per serving	% Daily Value*
Calories	1595.9

Total Fat 110.3g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 2.3g
Cholesterol 603.3mg	0%
Sodium 7527.1mg	0%
Total Carbohydrate 91.0g	0%
Dietary Fiber 13.8g	0%
Total Sugars 55.5g
Protein 66.7g	0%

Vitamin D 82IU	0%
Calcium 1264.8mg	0%
Iron 7.6mg	0%
Potassium 3378.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 16.4%

Carbs: 22.4%