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zucchini & summer squash "cake" casserole

(2 ratings)
Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

I adapted this recipe from an old Bisquick recipe. You can add pre-cooked meat, more cheese (I used a 3 cheddar blend) or use just the squash or just the zucchini. I have substituted the Salt and Pepper with Italian Seasoning (1 TBSP) or Southern Plate's Zesty Bread Seasoning (1 TSP). You can even add a splash of your Favorite hot sauce. I love to serve this with fresh sliced tomatoes. This casserole is great for breakfast, brunch, lunch, supper or snack. Perfect with a glass of milk for hungry kids coming home from school. I called it a "Cake" because it cooks up light an fluffy.

(2 ratings)
yield 4 -8
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For zucchini & summer squash "cake" casserole

  • 1 1/2 c
    zucchini, thin sliced
  • 1 1/2 c
    yellow summer squash, thin sliced
  • 1 md
    onion, grated or finely minced
  • 3 Tbsp
    mayonnaise, heaping tablespoons
  • 4 lg
    eggs
  • 1 c
    baking mix
  • 1 c
    cheese, shredded
  • 1/2 tsp
    salt and pepper, each

How To Make zucchini & summer squash "cake" casserole

  • 1
    Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
  • 2
    Add the Zucchini, Squash and Onion to a large mixing bowl.
  • 3
    Add the Mayonnaise to the bowl.
  • 4
    Break the eggs into the bowl.
  • 5
    Add the Baking Mix to the bowl.
  • 6
    Add the cheese to the bowl.
  • 7
    Add the salt and pepper to the bowl.
  • 8
    Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
  • 9
    Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
  • 10
    Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
  • Zucchini and Yellow Summer Squash Cake in pan before cutting.
    11
    Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
  • 12
    Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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