Summer Squash Casserole with Nuts

Ingredients and Weight:

• Zucchini (yellow squash), peeled and grated: 1 pound (454 g)
• Yellow squash, peeled and grated: 1 pound (454 g)
• Onion, chopped: 1/2 cup (85 g)
• Garlic, minced: 2 cloves (6 g)
• Salt and black pepper to taste
• Panko breadcrumbs: 1 cup (100 g)
• Parmesan cheese, grated: 1/2 cup (50 g)
• Walnuts, chopped: 1/2 cup (50 g)
• Eggs: 2 large (100 g)
• Milk: 1 cup (240 ml)
• Butter, melted: 4 tablespoons (56 g)

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Cooking Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the grated zucchini, yellow squash, onion, garlic, salt, and pepper.
3. In a separate small bowl, combine the Panko breadcrumbs, Parmesan cheese, and walnuts.
4. In a third small bowl, whisk together the eggs, milk, and melted butter.
5. Stir the Panko mixture into the vegetable mixture.
6. Add the egg mixture and mix well.
7. Pour the mixture into a greased 9x13 inch (23x33 cm) baking dish.
8. Bake for 45-50 minutes, or until golden brown and set in the center.

Nutritional Information:

• Calories: 250
• Fat: 10 g
• Protein: 20 g
• Carbohydrates: 30 g
• Fiber: 6 g

Dish Characteristics:

• Creamy and flavorful
• Nutty and crispy topping
• Great as a side dish or main course

User Comments:

• "This casserole was a hit at our family dinner! The combination of zucchini and yellow squash was perfect, and the nuts added a nice crunch."
• "I love the ease of this recipe. It's so quick and easy to make, and it always turns out delicious."
• "The Parmesan cheese and walnuts add a touch of elegance to this classic dish."
• "This casserole is a great way to use up summer squash. It's also a healthy and nutritious option."
• "I recommend adding some shredded mozzarella cheese to the top of the casserole before baking for an extra cheesy layer."

Special Precautions and Tips:

• Use a box grater to easily grate the zucchini and yellow squash.
• If you don't have Panko breadcrumbs, you can use regular bread crumbs.
• The casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.