This is a dish I use all year long. It is great for all the yellow squash you may have for the summer season.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 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 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.

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  • In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.

  • 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.

  • Bake in a preheated oven for 1 hour.

Nutrition Facts

132 calories; protein 8.2g; carbohydrates 7.3g; fat 7.3g; cholesterol 64.6mg; sodium 148.7mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2006
The best thing ever to do with those ubiquitous summer squash. After reading other reviews wanted to avoid the "eggy" thing so removed one of the egg yolks. Added 4 oz. of fresh sliced mushrooms and a bit of thinly sliced yellow onion as well as 1/2 tsp. of Hot Chinese Mustard.(Think Dijon would have worked well too.) Steamed the squash for 6 min. to retain a vestige of vitamins. No salt or pepper. Shredded a little extra cheese on top and baked @ 350 for 45 min. to match something else already in the oven. My husband and I both loved it. Will never turn down an offer for yellow squash from a gardener again! Read More
(83)

Most helpful critical review

Rating: 3 stars
07/31/2007
This recipe turned out just okay. I found the "8 yellow squash" to be very vague. Big? Little? Maybe I had too much squash in it because that is all I could taste. Read More
(7)
40 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/22/2006
The best thing ever to do with those ubiquitous summer squash. After reading other reviews wanted to avoid the "eggy" thing so removed one of the egg yolks. Added 4 oz. of fresh sliced mushrooms and a bit of thinly sliced yellow onion as well as 1/2 tsp. of Hot Chinese Mustard.(Think Dijon would have worked well too.) Steamed the squash for 6 min. to retain a vestige of vitamins. No salt or pepper. Shredded a little extra cheese on top and baked @ 350 for 45 min. to match something else already in the oven. My husband and I both loved it. Will never turn down an offer for yellow squash from a gardener again! Read More
(83)
Rating: 5 stars
10/18/2006
Very delicious. I didn't have any egg on hand so I just added about half again as much cheese and 3 tablespoons of flour. I also sprinkled some extra cheese on top and a mixture of 1/4 cup bread crumbs and 1 1/2 tablespoons of olive oil. The topping added an extra crunch that made the dish more enjoyable. I also only needed to cook the dish for about 15 minutes since the squash was already cooked. Read More
(39)
Rating: 4 stars
09/17/2006
We enjoyed this very much I did only use 1 egg due to reading the reviews and I also added garlic just seems I have to put garlic in most everything. Read More
(35)
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Rating: 5 stars
07/27/2009
This recipe is great; I've fixed it many times and have passed it on to friends and family who also love it. I use more cheese (usually at least 3 cups and I like to mix cheddar with Colby jack) to taste omit the wine and add onion. I usually steam the squash first but if I forget I just up the temp to about 400 and leave the lid for 30 minutes. I also add a topping of breadcrumbs mixed with spicy breader (fish batter) and a dash of olive oil.( 1/4 c each. stir until all topping is moist and crumbly and sprinkle over top) I add this after I take the lid off or about 20 minutes before it is done. I've used canned squash and I've also substituted with zucchini and it was great both ways! Our family favorite! Read More
(12)
Rating: 4 stars
08/08/2006
This was a great recipe I added onion and that made it really good. Read More
(12)
Rating: 5 stars
07/24/2006
This is a delicious squash casserole. My wife use Gewurztraminer wine and it was great in it. Read More
(11)
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Rating: 4 stars
07/18/2005
The recipe came out a little bit eggy for me but the white wine was a nice touch for a squash casserole; I liked that combination. It also improved as leftovers which is an additional plus. Very easy. Thanks for the recipe! Read More
(10)
Rating: 4 stars
03/19/2009
I agree with the previous reviewers that the amount of squash is not as clear as it could be--it would be better given by weight. That said however this is easy and pretty good. I used two decent-size yellow squash one egg 1/2 c. white wine 1/3 c. chopped onion 1/2 t. salt maybe 1/3 t. coarse pepper maybe 2/3 c. mozzarella cheese and one piece of bread crumbled over the top. I baked in a loaf pan at 375 for an hour. I liked the white wine flavor. Read More
(8)
Rating: 3 stars
07/31/2007
This recipe turned out just okay. I found the "8 yellow squash" to be very vague. Big? Little? Maybe I had too much squash in it because that is all I could taste. Read More
(7)
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