End of Summer Vegetable Casserole

End of Summer Vegetable Casserole


"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!"


1 h 40 m servings 668 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 16 Ratings


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 mo...

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 ju...

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!