End of Summer Vegetable Casserole Recipe

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End of Summer Vegetable Casserole
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 668.2 Kcal (2798 kJ)
Calories from fat 326.91 Kcal
% Daily Value*
Total Fat 36.32g 56%
Cholesterol 209.86mg 70%
Sodium 1448.15mg 60%
Potassium 743.56mg 16%
Total Carbs 59.21g 20%
Sugars 18.12g 72%
Dietary Fiber 5.99g 24%
Protein 27.53g 55%
Vitamin C 93mg 155%
Vitamin A 2mg 66%
Iron 36.9mg 205%
Calcium 595mg 59%
Amount Per 100 g
Calories 153.06 Kcal (641 kJ)
Calories from fat 74.88 Kcal
% Daily Value*
Total Fat 8.32g 56%
Cholesterol 48.07mg 70%
Sodium 331.71mg 60%
Potassium 170.32mg 16%
Total Carbs 13.56g 20%
Sugars 4.15g 72%
Dietary Fiber 1.37g 24%
Protein 6.31g 55%
Vitamin C 21.3mg 155%
Vitamin A 0.5mg 66%
Iron 8.5mg 205%
Calcium 136.3mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
  • 18

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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