Eggplant, Zucchini or Yellow Squash Casserole

Eggplant, Zucchini or Yellow Squash Casserole

I used 3 very small yellow squash for this, adjust your cheese and baking dish for larger amounts, depending on the size of the veggies.




Preheat oven to 350

Cut skin from the veggie, cut into cubes
Boil and cook until soft, drain and mash with a spoon
Saute chopped onions in butter

Mix veggies, sharp cheddar cheese, onions, 2 beaten eggs, salt, pepper and garlic (if desired)
Pour in greased casserole dish
Mix crushed cracker crumbs with butter and place on top ( I use wheat crackers)

Bake at 350 for about 40 to 45 minutes

Can't wait to try this!

Yummy! I will give this a try! I'll try it with uncooked shredded zucchini, too, and if it works then I know I can make it in the winter since I freeze my zucchini shredded.

I'm looking for that one zucchini recipe that was promised the other day...hint, hint...

LOL, Sherry...getting ready to post it now! I shred and freeze a lot of zukes as well. Have you ever made fried zucchini cakes, like you would potato cakes, with your shredded zukes? Awesome! I also wash the zukes and squash, don't peel, and freeze them cut into pieces for roasting. That works great for me, too!

I have heard of them but have not tried them. Like you, I love zucchini! I planted 9 plants this year because last year I lost all three of the ones I planted before getting even one zuke. I didn't want to take any chances of having another winter without my favorites, Zucchini Chocolate Cake and Zucchini Muffins.

As a child my mom would make zucchini, cubed, in a tomato sauce-it had stewed tomatoes and corn in it but what else I can't remember now. It was soooo good!