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Scalloped Squash or Zucchini

Submitted by: suzanne-mcminn on June 27, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Scalloped Squash or Zucchini

A quick and delicious side for all that fresh squash and zucchini!

Featured on CITR

Difficulty: Easy

Servings: 6

Prep Time: 15 minutes   Cook Time: 30 minutes  

Ingredients

2 cups (or so) sliced yellow squash or zucchini
1 cup chopped onions and/or peppers (hot or sweet)
2 tablespoons butter
1 egg
2/3 cup milk
1 cup bread crumbs
salt and pepper to taste
1 cup shredded cheese (Cheddar or whatever)


Directions

Depending on how big the squash/zucchini is, after slicing, either cut in halves or quarters. Cook the squash/zucchini and onions (and/or peppers) in butter till tender. Combine egg, milk, bread crumbs, and a dash of salt and pepper in a large bowl. Stir in the squash/zucchini mixture and the shredded cheese. Pour into a 1.5 quart greased casserole dish. Top with a sprinkling of fresh chopped chives if you’ve got ’em! Bake at 350-degrees for about 30 minutes.


Categories: Budget, Potluck, Side Dishes, Vegetables

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Reviews

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  1. 6-28
    4:48
    pm

    We have been getting squash from our garden for a while. Like you Suzanne when the squash first started making, I started looking for recipes on the internet. Mostly fried and that same old squash casserole. Your recipe sounded different.

    Scalloped squash Hum. I made it for supper last night. So so good. It tasted a lot like dressing, but better than most of the dressing I have ever made. Your looked prettier than mine, but it was delicous. This is one recipe I will be making and making. Great ideal and super recipe.

  2. 7-24
    9:23
    am

    do you drain the squash after cooking and before adding to the liquid mix??

  3. 7-24
    9:27
    am

    No, cooked in butter, it doesn’t need to be drained. (If you decided to cook it in water instead, you would need to drain.)

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