This is the fourth zucchini casserole recipe I’ve posted. This is a very simple one, more egg than custard like some of the others. I like squash casseroles because you can leave them plain or dress them up–and they’re good either way. I made this one with all zucchini because that’s what I’m growing in the garden but I’d happily make it with half yellow squash or even all yellow squash if that’s what I had around. Sometimes I add pimientos to the casserole but this time I had a half a can of diced green chiles in the fridge so I added those. This isn’t as rich as the Tex-Mex Squash Casserole I made several times last year. And it goes together quite a bit quicker.
You can steam the zucchini or just slice it and cook it in a small amount of water, just covering the slices. Drain it really well or the casserole can get a big soggy.0