Green & Gold Casserole

Green & Gold Casserole

I graduated from Spencer High School, home of the mighty Greenwave.  Don’t ask me what that means – in all of my years there, I was never able to figure that out.  Our mascot was an owl.  BUT, our colors were green & gold.  That was always cool, because my family is from Springfield, Oregon, a small town that is a sister-city to Eugene Oregon, home of the Oregon Ducks – whose colors are also green & gold.  Which is what makes this casserole so much fun.  I could take it to a class reunion or a football party and be a winner either way.


1 medium onion
2 TBS olive oil
1 pound zucchini (about 2 medium), grated
1 pound yellow squash (about 2 medium), grated
3 eggs
1 cup cracker crumbs
2 TBS fresh parsley, chopped
1½ tsp fresh oregano, chopped
1¼ tsp fresh ground pepper
½ tsp Kosher salt
1 cup grated Cheddar cheese


cheese grater
measuring cups/spoons
sharp knife/cutting board
large skillet
small bowl and whisk or fork for beating eggs
9-inch casserole dish


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° 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.


6 servings

High in Vitamin A.High in calcium.

High in Vitamin C.

Good source of iron.


I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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