Rating: 4 stars
33 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!

Recipe Summary

cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.

  • While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.

  • Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Nutrition Facts

388 calories; protein 17.4g; carbohydrates 9g; fat 31.9g; cholesterol 170.5mg; sodium 493.7mg. Full Nutrition
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