Green and Gold Casserole

My high school colors were green and gold, and my family is from Springfield, Oregon, sister-city to Eugene, home of the Oregon Ducks, whose colors are also green and gold. Which is what makes this zucchini and yellow squash casserole so much fun. I could take it to a class reunion or a football party and be a winner either way.

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Prep Time 20

Cook Time 1 5

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 234

Ingredients Method Nutrition Notes

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 pound zucchini (about 2 medium), grated
1 pound yellow squash (about 2 medium), grated
3 eggs, beaten
1 cup cracker crumbs
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons fresh oregano, chopped
1 1/4 teaspoons fresh ground pepper
1/2 teaspoon Kosher salt
1 cup grated Cheddar cheese

Method

Chop the onion.
Grate the zucchini and squash.
Grate the cheese.
Chop the herbs.
Butter the casserole dish.
Beat the eggs.
Preheat the oven to 325 degrees F (165 degrees C).
Heat the oil in the skillet over medium heat. Add the onion and cook until soft.
Add the zucchini and squash to the onion and saute until much of the moisture disappears, about 15 minutes.
Remove from heat. Stir in eggs, cracker crumbs, and seasonings.
Mix well. Put in a greased 9-inch casserole. Top with grated cheese.
Bake for 45 minutes.

Nutrition

Calories: 234kcalCarbohydrates: 14gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 101mgSodium: 446mgPotassium: 498mgFiber: 2gSugar: 5gVitamin A: 733IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

High in vitamin A, vitamin C and calcium; good source of iron.

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Green and Gold Casserole