Combining yellow squash and zucchini with creamy goat cheese turns a Zucchini Squash Custard into a pillowy light, creamy unique custard treat. Easy to prepare and gluten free, this a delicious side dish for any Summer meal thrown your way. You’re going to fall in love with this cheesy squash and zucchini custard.
Are you feeling squashed from the weight of all the fresh Summer Squash and Zucchini that’s collecting on your kitchen counters? I didn’t plant this year, but others most certainly have and are being very generous in gifting their bounty to me.
One of the first zucchini recipes I make each and every year is this luscious baked zucchini squash casserole recipe. It’s truly one of most favorite Summer vegetable casseroles.
And its a gluten free zucchini casserole. The binding comes in the form of corn meal rather than bread crumbs.
With eggs, cheese and milk, the end result is more like a fluffy custard or a summer squash souffle.
What’s fun about this recipes, is that you an bake this zucchini casserole in a 8 x 8 casserole dish or in ramekins for individual servings.
If you’ve made your quota of zucchini breads and if you’re like me, had your fill of grilled, zucchini sautees I urge you to give this recipe a try.
Let’s take a look.
Ingredients You’ll Need
- Zucchini squash and Summer squash.
- Milk.
- Onion.
- Eggs.
- Cornmeal.
- Goat Cheese.
- Butter.
- Sugar.
- Olive oil.
- Dill, fresh or dried.
Ingredient Subs
- Goat Cheese: If you simply don’t like goat cheese, choose another cheese that will melt well and retain it’s creamy texture. Cream cheese, Manchego, Boursin or Emmental are good suggestions.
Step by Step Instructions
To Prepare The Squash
Simply wash the squash and then slice it about ¼ inch thick. There’s no need to remove the skin from the squash. The skin is totally edible and adds color to the casserole.
- Step 1: Preheat oven to 400 degrees. Heat a non-stick fry pan over medium high heat. Add the oil. Once the oil is hot, add the sliced squash and chopped onion. Cook until tender, stirring often, about 15 minutes.
- Step 2: Using a potato masher, mash the squash until partially mashed.
- Step 3: Add the goat cheese and butter and stir until cheese and butter are melted.
- Step 4: Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
- Step 5: Stir until all ingredients are well blended.
- Step 6: Using a large spoon, fill individual ramekins with the squash mixture. Place the ramekins on a sheet pan.
- Step 7: Bake at 400 degrees for 35 minutes.
Tip: You can also bake this zucchini custard in an 8 x 8 baking dish.
Serving Suggestions
This Zucchini Custard goes with about any Summery protein. Some of our favorites are:
- Grilled Chicken
- Grilled T-Bone Steaks
- Grilled Pork Tenderloin, or
- And we love it with Blue Cheese Burgers
This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil.
Yes. Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.
Yes. The thickening agent here is corn meal rather than flour.
Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.
Storage:
Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.
Zucchini custard is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up.
And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. Or pay a visit to my Side Dish Category. You’ll find lots of great recipes, including the most popular side dish on my site for Broccoli Rice and Cheese Cassserole.
Related Recipes – Cheesy Side Dishes
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Zucchini Squash Custard
Ingredients
- 2 Summer squash or zucchini sliced into ½- rounds (about 4 cups)
- 2 Tablespoons olive oil
- 1 medium onion coarsely chopped
- 3 ounces goat cheese
- 3 tablespoons butter
- ¼ cup cornmeal
- 2 large eggs beaten
- 1 cup milk
- 3 tablespoons chopped fresh dill plus sprigs for garnishing, or 1 tablespoon dried dill.
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 – 15 minutes or until squash is tender. Mash slightly with a potato masher or large fork.
- Add the goat cheese and butter while still hot and stir until melted.
- Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
- Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray.
- Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.
Notes
Nutrition
Summer Squash Zucchini Custard …It’s What’s for a Side Dish.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
We liked this! In order to make it more keto friendly, I used almond flour instead of cornmeal, used garlic and herb Boursin, used erythrithol instead of sugar. The flavor was great!
Next time I want to try not mashing any of the zucchini and pressing some of the liquid out of the zucchini before adding to the skillet, as well as reducing the amount of sweetener and milk to make the casserole a bit denser. Looking forward to making this over and over again.
Terrific recipe — this is just loaded with flavor. Great way to handle all the summer squash that’s headed our way, too. 🙂 Thanks!
This sounds great and with 9 gr of protein I’ll probably make it a main dish. I might look for a goat cheese with garlic in it.
Great recipe. Do you think this would freeze well? I make it in individual ramekins and was thinking I could save some for later,
I really liked this.
Man that looks great, it makes me want to go buy a batch of squash right now! My son would hate me, lol, but I would love it.
It was pretty darn good and a unique way to use up zucchini.
Nice… Very nice… 🙂
Thank you Adam.
When I grow squash, I look at it more as lucky to find someone to take them rather than being generous with my bounty :-). Having made my smart remark, your dish looks delicious and one I would try for sure.
I agree Larry – LOL. Let me know what you think if you give this a try. I’m sure it would be good for breakfast with a runny egg on top.
This sounds great! I’ll have to make it this summer with zucchini.
Let me know if you like it. We thought it was pretty darn good.
I love this idea. I’ll bet I could make it and actually give it back to my squash producing neighbors…
YES RMW 🙂
I’ve been contemplating putting them in the neighbors mailboxes . . . this sounds much nicer. 🙂 and I adore chevre.
Love it. I think you should put them in neighbors mailboxes. Too funny. I’m with you on that chevre.
That looks fantastic, great recipe Lea Ann!
Happy Blogging!
Happy Valley Chow
Thanks Eric.
Great way to use up that squash for sure. Love that you used goat cheese!
Thanks Jenn. I agree about using up that squash. Right now my counter is squash free.
This savory custard sounds fantastic and I love goat cheese. We can buy fresh goat cheese in several different flavors at our local farmer’s market. I see this recipe in my future.
Sam
Thanks Sam. Let me know what you think about the recipe. yay or nay
Thanks! I needed this recipe. Looking at 4 squash right now. They will love to mash it up with some chèvre 😉
Let me know what you think about the recipe Jaime.