End of Summer Vegetable Casserole Recipe - Allrecipes.com
End of Summer Vegetable Casserole Recipe

End of Summer Vegetable Casserole

Recipe by  

"This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  1. Pre-heat oven to 350 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
  3. When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
  4. Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2004

This is very Atkins-friendly, especially if you eliminate the flour and bread crumbs. I cut down on the peppers too, and because I'm in Germany and there's no squash or zucchini, I just used more onions and some mushrooms and it was great. We also obviously don't have Velveeta, but blocks of cheddar work just as well.

Most Helpful Critical Review
Jun 10, 2010

I made this for our Memorial Day picnic and , although my parents loved it, it wasn't a great hit with my grown children, mostly because of the noticable egg in it. I took the advice of the other cooks and didn't sauté the veggies, and they were just right. I think it is definitely a recipe that can be adjusted easily to be a pleaser...maybe a layer of cream of broccoli soup, rather than the egg/flour mixture? I think it would be even better if not for the noticable egg.


16 Ratings

Aug 12, 2007

This recipe was pretty tasty--I got a ton of compliments. It made a ton too: Enough to feed about 15 people at a picnic. The only change I made was to saute the veggies in minced garlic and I just mixed all the other seasonings in the egg mixture. I gave it 4 stars because I thought it was kind of watery, even if after I drained the excess liquid from the veggies AND patted them dry. Next time I might just try baking the veggies in the casserole instead of sauteing first. Thanks for sharing :)

Oct 31, 2005

This recipe was great! The only suggestion I have is to use some of the spices recommended. I will definetly make this again, and I've already suggested it to my mom!

Jun 14, 2006

This is a great recipe to play with. I skipped the onions, used extra peppers, tried with cheddar, also tried one with feta. I can't decide which one is better!

Nov 30, 2004

I have made this on two occasions and both times it was a hit. Great recipe!

Oct 14, 2008

This is fantastic! We can't get enough of this casserole. I've used many different veggies and it always turns out great. Also, I usually add small apple bits -- it's a surprising taste that works well with the recipe. I usually just toast some bread for the bread crumbs, and use half and half instead of heavy cream. Thanks for the great recipe!

Dec 09, 2006

This is a superb and easy recipe. Great for everyday or holidays!


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  • Calories
  • 668 kcal
  • 33%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 40.3 g
  • 62%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1653 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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