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  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 -- garlic clove, chopped
  • 2 pounds zucchini, sliced
  • 2 pounds yellow squash, sliced
  • 3 eggs
  • 1/2 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup panko
  • 1/4 cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. Heat butter and oil in a large skilllet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole.
  3. Combine eggs, half-and-half, salt, pepper and thyme. Pour over squash and mix well.
  4. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.

Recipe by Liz Shenk.

Note: To slice the yellow squash and zucchini, use the slicing blade of a box grater.

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The recipe was originally published as Fresh Squash Casserole on

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