Green and Gold Squash Casserole is a delicious side dish featuring garden-fresh zucchini, sweet corn, onion, and a light cheesy egg mixture, finished with a generous sprinkle of cheese on top.
My recipe ideas often come from unexpected places—old thrift store cookbooks are a favorite. I love hunting for vintage recipes and then tweaking them to suit current tastes.
I found this particular recipe in a thrift store cookbook and knew right away it would be a keeper. The ingredients are straightforward, but the result is outstanding—comforting, flavorful, and perfect for using up zucchini from the garden.
Table of Contents
How To make Summer Green and Gold Squash Casserole
This is a simple, satisfying recipe. Start with 2 lb. of zucchini, sliced or chunked into 1/4–1/2 inch pieces. Place the zucchini in a saucepan with 1/2 cup water and 1/2 tsp. salt, bring to a boil, and cook for about 10 minutes or until tender.
Drain the cooked zucchini thoroughly—using a colander and letting it sit for a while helps remove excess moisture. Once well drained, transfer the zucchini to a large bowl and gently mash with a potato masher. Aim for a soft, slightly textured mash rather than a puree.
Stir in one 12-oz can of drained corn. If you have fresh corn, cut from the cob and cooked, that works beautifully as well.
In a small bowl, beat two eggs and season with 1/2 tsp. salt and 1/4 tsp. coarse ground black pepper. Add the egg mixture to the mashed zucchini and corn, then stir in 1/2 cup chopped onion.
Fold in 1 1/2 cups grated cheddar cheese. The original recipe called for 1 cup, but the extra cheese makes the casserole richer and more indulgent—feel free to adjust to taste.
Mix everything until well combined. The mix of green and gold colors and the textures from zucchini and corn make this dish visually appealing as well as tasty.
Spray a 2-quart baking dish with nonstick spray and pour the mixture into the prepared dish.
Top the casserole with about 1 cup additional grated cheddar cheese, spreading it evenly over the surface.
Bake in a preheated 350°F oven for 40 minutes, or until the casserole is set and the top is lightly browned. A gentle jiggle means it needs more time; when it feels firm and doesn’t move when the dish is shifted, it’s done. Let the cheese develop some color for an appealing finish.
This casserole fills the kitchen with a savory aroma reminiscent of holiday dinners and makes a comforting, crowd-pleasing side.
I served mine with grilled marinated pork chops, fresh garden tomatoes with cottage cheese, melon, and roasted potatoes—it was the star of an end-of-summer meal. Friends and family loved it; one friend took the recipe home and served it to her family that night.
This dish is simple, satisfying, and perfect for using up extra garden squash. It’s become a regular in our family recipe collection.
Thanks for visiting my Nest—if you have extra zucchini, give this casserole a try. You won’t be disappointed.
Green and Gold Squash Casserole
15
40
55
8 servings
213 kcal
Ingredients
- 2 lb. zucchini sliced into 1/4 – 1/2 inch pieces
- 1/2 tsp. salt
- 1/2 cup water
- 2 eggs beaten
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1/2 C. onion chopped
- 1 – 12 oz. can corn drained
- 2 1/2 Cups Cheddar Cheese shredded
Instructions
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Place 1/2 cup water and 1/2 tsp. salt in a medium saucepan and bring to a boil. Add the zucchini and boil for 10 minutes, until tender.
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Drain the zucchini well, then mash in a large bowl. Add the drained corn and chopped onion.
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In a small bowl, beat the eggs and stir in the salt and pepper.
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Add 1 1/2 cups grated cheese to the mixture and combine thoroughly.
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Spray a 2-quart casserole dish with nonstick spray.
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Pour the squash mixture into the prepared baking dish.
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Top with the remaining cheese.
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Bake in a preheated 350°F oven for 40 minutes, or until set and lightly browned on top.
Nutrition
Calories: 213kcal
Carbohydrates: 12g
Protein: 12g
Fat: 14g
Saturated Fat: 7g
Polyunsaturated Fat: 5g
Cholesterol: 81mg
Sodium: 631mg
Fiber: 2g
Sugar: 5g
Tried this recipe?Let us know how it was!