Cheesy Squash and Zucchini Casserole
Ingredients
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 1 sweet onion, thinly sliced
- 3 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 tablespoon ranch seasoning
- Salt and black pepper, to taste
- 1 cup crumbled cornbread
Instructions
- Preheat oven to 325°F. Lightly grease an 8 x 8-inch or similar-size baking dish.
- Bring a large pot of water to a boil. Add the yellow squash and zucchini and blanch for 2–3 minutes, just until slightly tender. Drain thoroughly and let cool slightly.
- In a large bowl, whisk together the eggs and heavy cream.
- Add the blanched squash and zucchini, sweet onion, ½ cup cheddar cheese, red pepper flakes, parsley, ranch seasoning, salt, and black pepper. Gently stir until combined.
- Transfer the mixture to the prepared baking dish.
- Bake for about 40–45 minutes, until the casserole is mostly set in the center.
- Sprinkle the remaining ½ cup cheddar cheese and the crumbled cornbread evenly over the top.
- Return to the oven and bake for another 10–15 minutes, until the cheese is melted, the cornbread is lightly browned, and the center of the casserole is set.
- Let stand for 5–10 minutes before serving.
