Zucchini & Summer Squash Casserole

I have often talked about growing up and working at Quiet Valley – a place that is near and dear to my heart. At the farm, there is an 1800’s Bake Oven, which gets fired up weekly to cook/bake the most delicious breads & other amazing foods (as would have happened 200 years ago).

Last week I saved you from drowning in Zucchini with my Zucchini Boats – but by now you probably are completely overwhelmed with summer squashes again! Growing up, I think that one of my (and my “family’s”- you see, we weren’t just co-workers or friends on the farm, we were truly family) favorite meals from the bake oven was “Squash Casserole”

This recipe could not be much simpler – pick & chop your produce, add some spices, whip up some eggs, sprinkle cheese bake & devour! You get all of the delicious flavor with hardly any work (and only a little oven-heat). Squash Casserole is one of those super easily adaptable recipes too… You don’t eat eggs, skip ’em. You want more Mexican flair to it, add those spices. Want it cold the next day for lunch, perfect. So in reality, the only hard decision you have to make is what night to eat this!

Rachel’s version of Quiet Valley’s Zucchini & Summer Squash Casserole

Zucchini & Summer Squash Casserole
Prep time
Cook time
Total time
Serves: 4
  • 2 medium zucchini
  • 2 medium squash
  • 1 onion
  • 3 cloves garlic, diced
  • 1 Tablespoon Thyme
  • 1 teaspoon Salt & Pepper
  • 5 eggs
  • ⅓ cup milk
  • 1 cup shredded cheese (I used a mix of cheddar and mozzarella)
  1. Pre – Heat your Oven to 350 degree.
  2. Cut your zucchini and squash into medium (1/4 – ½ inch) rounds. If your squashes are bigger than feel free to cut the rounds in half or even quarters – make it a good size. Cut your onion in half and then slice into half again before cutting slices – you want thin onion quarters.
  3. Butter your casserole dish and layer/throw your squash and onion in the casserole. Add your spices and onions on top. Mix up your eggs and milk and carefully pour over the whole thing. Top with your grated cheese and place into the preheated oven for about an hour. Your cheese should be nice and brown while everything inside is all melded and cooked together. Allow to set for a few minutes before diving in (you’ll burn your mouth if you eat it immediately anyway).

One Year Ago – Pickled Snap Peas (a great & easy refrigerator pickling method)

And I leave you with this, Today’s Question of the Day… Did you have a job growing up, and are the memories positive ones?


Zucchini & Summer Squash Casserole — 6 Comments

  1. Question? We like squash and zucchini firm when served. Does this casserole produce mushy veggies? Have you tried cooking it so the veggies are still firm and crunchy (how long if so)?

    • considering the cooking time – these are still pretty crisp. I would suggest cooking this without the eggs and for only 30 minutes (although 45 minutes with eggs should still allow your eggs to cook with leaving your vegetables with a crunch still)…. so long story short – try 45 minutes

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  4. I made this tonight and the egg part came out looking scrambled. It was kinda gross looking, though it did taste good.is this normal???

    • First off – I am glad to hear that it still tasted good! It might have turned out “scrambled” looking if you had too much liquid from your squash – one way to avoid this (but it adds an extra step) is to par-boil the veggies first and then drain them. I am not quite sure what else could have caused this (although the inside is always a bit scrambled looking due to the liquids, but I would not describe it as gross from what I have have seen). Hopefully the looks did not deter you from making this again, thank you so much for your feedback and stopping by!