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Cheesy Zucchini Squash Casserole

Cheesy Zucchini Squash Casserole

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 1 pound zucchini, thinly sliced
  • 1 pound yellow squash, thinly sliced
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup seasoned panko crumbs
  • 1 Tablespoon butter, melted

Directions

  1. Preheat oven to 350°F.
  2. Heat olive oil in large skillet over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in zucchini and yellow squash, cooking an additional 4 minutes or until squash is tender.
  3. Beat egg and sour cream in large bowl until well blended. Stir in squash mixture, cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
  4. Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
  5. Bake 25 to 30 minutes or until crumbs are golden brown and mixture is heated through.

Serves: 12-14

TEST KITCHEN TIPS:

  • If using a countertop oven, use middle rack for baking. 
  • To speed food prep, use a food processor to chop, mince, slice and shred.

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