There’s something incredibly satisfying about pulling a golden, bubbly casserole out of the oven, especially when it’s packed with the best flavors of summer. This Golden Summer Vegetable Egg Casserole became a staple in my kitchen after one particularly abundant zucchini season – I needed a delicious way to use up all that gorgeous produce, and this recipe was born! It’s savory, slightly creamy, and just bursting with freshness.

Whether you need a standout dish for a weekend brunch, a healthy make-ahead lunch, or a simple weeknight dinner, this casserole is your answer. It’s surprisingly easy to whip up, looks beautiful, and tastes even better. Trust me, it’s a crowd-pleaser!

Why You’ll Love This Recipe

Summer Veggie Powerhouse: It’s the perfect way to celebrate (and use up!) those lovely summer squash and sweet corn that are everywhere this time of year.
Flavor Packed & Satisfying: Creamy cottage cheese, tangy feta, fresh dill, and sweet veggies create a flavor combination that’s both comforting and bright. Plus, the eggs make it nicely substantial.
Super Versatile: Serve it warm for dinner, room temperature for brunch, or chilled straight from the fridge for lunch. It’s delicious any way!

What You’ll Need

Here’s your shopping list:

Zucchini or Yellow Summer Squash: About 3 ¾ cups shredded – grab about 2-3 medium ones.
Corn Kernels: 1 ⅛ cups. Fresh off the cob is amazing, but frozen (just thaw it first!) works perfectly too.
Yellow Onion: ¾ cup, finely chopped. Adds that essential savory base.
Red Bell Pepper: ⅓ cup chopped. For a pop of color and sweetness.
Garlic: 1 clove, minced. Because garlic makes everything better!
Large Eggs: You’ll need 8 for the perfect custard texture.
No-Salt-Added Cottage Cheese: 1 cup. I recommend 2% fat. Using no-salt-added lets you control the saltiness, especially with the feta.
Feta Cheese: ¾ cup crumbled. Gives that wonderful tangy, salty kick.
All-Purpose Flour: Just 1 ½ tablespoons to help bind everything together.
Baking Powder: ¾ teaspoon for a little lift.
Dried Oregano: ½ teaspoon. Adds a lovely Mediterranean touch.
Ground Black Pepper: ⅛ teaspoon.
Salt: ⅛ teaspoon, plus an extra pinch for sautéing the veggies.
Unsalted Butter: 1 ½ tablespoons for sautéing.
Fresh Dill: 3 tablespoons chopped. Fresh is definitely best here for its bright flavor!
An 8×8 inch Square Baking Dish (or a 9-inch deep-dish pie plate works too!)

Let’s Get Cooking!

Get Ready: First things first, preheat your oven to 360°F (180°C). Give your baking dish a quick spray or grease it lightly with butter.
Squeeze That Squash! This is important! Wrap your shredded zucchini or squash in a clean kitchen towel (or layers of paper towels) and squeeze out as much water as you possibly can. Set it aside. This prevents a watery casserole.
Sauté the Base: Melt the butter in a large skillet over medium heat. Toss in the chopped onion and cook until it’s soft and turning golden, about 5-7 minutes. Add the minced garlic and cook for just 30 seconds more until you can smell that wonderful garlic aroma.
Cook the Squash: Add the squeezed squash and a pinch of salt to the skillet. Stir it around and cook until it’s tender and looks fairly dry, maybe 4-5 minutes. Take the skillet off the heat.
Mix it All Up: Grab a big bowl. Combine the cooked squash/onion mixture, corn, cottage cheese, feta, red bell pepper, fresh dill, flour, baking powder, oregano, black pepper, and the remaining ⅛ teaspoon salt. Give it a good stir.
Add the Eggs: In a separate bowl, lightly beat the eggs. Pour them into the vegetable mixture and stir gently until everything is just combined – try not to overmix!
Bake to Golden Perfection: Pour the mixture evenly into your prepared baking dish. Pop it into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the center feels set (a knife poked in should come out clean) and the edges are lightly browned.

Let it Rest: This is key for easy slicing! Carefully take the casserole out of the oven and let it cool on a wire rack for at least 10 minutes before cutting into squares.

A Few Handy Tips

Swap it Out: No feta? Crumbled goat cheese or even shredded Monterey Jack could work. Feel free to swap the red bell pepper for other veggies like chopped mushrooms or spinach (just make sure spinach is well-drained!).
Don’t Skip the Squeeze: Seriously, getting the water out of the squash makes a huge difference in the final texture.
Storage: Leftovers keep beautifully! Store covered in the fridge for up to 3-4 days. Enjoy cold, room temperature, or gently reheated.

Make it Ahead: Meal Prep Tips

This casserole is fantastic for meal prep! Here’s how:

Bake Ahead: Bake the casserole as directed, let it cool completely, then cover tightly and refrigerate.
Portion it Out: Once cooled, slice the casserole into individual servings and store them in airtight containers in the fridge.
Reheating: You can enjoy it cold or gently reheat individual portions in the microwave (start with 60-90 seconds) or in a toaster oven until warmed through. It makes for super easy grab-and-go lunches or quick dinners!

Serving Suggestions

This Golden Summer Vegetable Egg Casserole is pretty great all on its own, but it also pairs wonderfully with:

A simple green salad with a light vinaigrette.
A slice of crusty bread or toast.
Some fresh fruit on the side for brunch.
Enjoy it warm for a cozy dinner or at room temperature for a potluck or picnic!

Golden Summer Vegetable Egg Casserole

This delightful egg casserole highlights the freshness of summer produce. It's a versatile dish, perfect for a weekend brunch or a light, satisfying dinner. Similar to a frittata or crustless quiche, it's packed with flavor and nutrients.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 37

Resting Time 10

Total Time 1 7

Servings 6

Calories 263 kcal

Equipment

8x8 inch square baking dish or 9-inch deep-dish pie plate (approx. 2-quart capacity)

Ingredients

3 ¾ cups shredded zucchini or yellow summer squash from about 2-3 medium squash
1 ⅛ cups corn kernels fresh, or frozen and thawed
¾ cup finely chopped yellow onion
⅓ cup chopped red bell pepper
1 clove garlic minced (approx. ½ teaspoon)
8 large eggs
1 cup no-salt-added cottage cheese 2% fat recommended
¾ cup crumbled feta cheese
1 ½ tablespoons all-purpose flour
¾ teaspoon baking powder
½ teaspoon dried oregano
⅛ teaspoon ground black pepper
⅛ teaspoon salt
Pinch of salt for sautéing
1 ½ tablespoons unsalted butter
3 tablespoons chopped fresh dill

Instructions

Prepare Oven and Dish: Set your oven to preheat at 360°F (180°C). Lightly grease your chosen baking dish (8x8 inch or 9-inch deep pie plate) with cooking spray or butter.
Dry the Squash: Place the shredded zucchini/squash onto a clean kitchen towel or several layers of paper towels. Wrap tightly and squeeze firmly to remove as much excess liquid as possible. Set aside.
Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and lightly golden, roughly 5-7 minutes. Stir in the minced garlic and cook for about 30 seconds more until fragrant.
Cook Squash: Add the squeezed squash to the skillet along with a pinch of salt. Cook, stirring frequently, until the squash is tender and appears relatively dry, typically 4-5 minutes. Remove skillet from heat.
Combine Ingredients: In a large mixing bowl, combine the cooked squash and onion mixture with the corn, cottage cheese, crumbled feta, chopped red bell pepper, fresh dill, flour, baking powder, dried oregano, black pepper, and the remaining ⅛ teaspoon of salt. Stir everything together until well incorporated.
Incorporate Eggs: Lightly beat the 8 large eggs in a separate medium bowl. Pour the beaten eggs into the vegetable mixture and stir gently until just combined. Do not overmix.
Bake: Pour the egg and vegetable mixture evenly into the prepared baking dish. Bake in the preheated oven at 360°F (180°C) for 35 to 40 minutes. The casserole is done when the center is set (a knife inserted near the center comes out clean) and the edges are pulling away slightly and are lightly browned.
Rest Before Serving: Carefully remove the casserole from the oven and let it stand on a wire rack for at least 10 minutes before slicing and serving. This allows the casserole to firm up slightly for easier cutting.

Notes

Yield: 6 servings

Tips:

Using no-salt-added cottage cheese helps manage sodium intake without sacrificing creaminess.
Ensure the squash is squeezed very well; excess moisture can make the final dish watery.

Estimated Nutritional Information (per serving):

Calories: 263 kcal
Protein: 18.2 g
Fat: 14.8 g
Carbohydrates: 16.8 g
Fiber: 2.4 g
Net Carbohydrates: 14.4 g
(Nutritional information is an estimate calculated using standard databases and may vary based on specific ingredient brands, precise measurements, and potential variations in preparation.)

Give it a Try!

I really hope you love this taste of summer sunshine in a dish! It’s become such a reliable favorite for me, and I think it will for you too. If you make it, I’d love to see!

Happy Cooking!