Fresh Squash Casserole

Be the first to review
Recipe by Dallas Chef WOut Ti

Summer squash is sautéed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a