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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 115.0
  • Total Fat: 6.1 g
  • Cholesterol: 65.6 mg
  • Sodium: 110.4 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Summer Squash Casserole (Yellow or Zucchini) calories by ingredient
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Summer Squash Casserole (Yellow or Zucchini)

Submitted by: LILASIAGO

Introduction

I had a ton of zucchini and wasn't sure what to do with it. I tried the recipe and loved it. The first time I only used one egg and a quarter cup of cheese. It was enough for me but to serve to guests, I add more egg and cheese. I had a ton of zucchini and wasn't sure what to do with it. I tried the recipe and loved it. The first time I only used one egg and a quarter cup of cheese. It was enough for me but to serve to guests, I add more egg and cheese.
Number of Servings: 8

Ingredients

    * 8 yellow summer squash, cut into 1/2-inch slices
    * 1/2 cup white wine
    * 2 eggs
    * 1 cup shredded Cheddar cheese
    * Salt and pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
2. In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
3. In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
4. Bake in a preheated oven for 1 hour.

Source: allrecipes.com

Number of Servings: 8

Recipe submitted by SparkPeople user LILASIAGO.






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Member Ratings For This Recipe

  • I added some sour cream instead of the wine because I couldn't get the cork out, some bacon bits, and a few red pepper flakes and thought this was a delicious side dish. I'll make it again although I can't help doctoring any recipe for more flavor pop. Thanks for the basic recipe! - 8/27/09

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  • 0 of 1 people found this review helpful
    What do you do with the wine? - 7/24/09

    Was this review helpful?   yes  No