Mini Squash Casseroles

Mini Squash Casseroles

Happy Autumn everyone!! Well at least it says it’s Autumn on the Calendar here in the USA. I’m really still waiting for it to arrive. One good thing about the weather staying warm is that we are still harvesting a few vegetables from our garden and in this Mini Squash Casseroles recipe uses eggplant, zucchini and onion from our garden. We still have quite a few tomatoes and carrots too. I will miss our garden when it’s gone…. You can double this recipe up and make one big casserole if you prefer. You will need to increase the baking time to 30-45 minutes.

I like making personal sized pizzas so I decided to make personal sized casseroles :-)

vegetable casserole

 What You Need

2 Cups zucchini, thinly sliced (about 3 medium zucchini)

1 Cup red bell pepper, thinly sliced ( l large bell pepper)

1/2 Cup onion, thinly sliced (about 1/2 large white onion)

2 Cups eggplant peeled and thinly sliced (about 1 medium eggplant)

1 Clove garlic (crushed)

1 tsp. Black pepper

3 Tbs. olive oil

2 Eggs

1/4 Cup olive oil mayonnaise

1/2 Cup mozzarella cheese (grated)

1/2 Cup corn flake crumbs (divided)

Nonstick cooking spray

2 Large ramekins ( 8 oz.)

Skillet (nonstick works best)

Large mixing bowl

Spatula or slotted spoon


Baking sheet


Before You Start– Preheat oven to 350 and spray the inside of the ramekins with nonstick cooking spray.

Lets Make it! In a skillet over medium high heat add olive oil, onion, garlic, zucchini, bell pepper and eggplant sprinkle with black pepper, cook until tender (about 10 to 15 minutes). Using a spatula or slotted spoon flip and turn the vegetables occasionally. Set aside to cool for about 10 minutes.

In a mixing bowl whisk eggs and mayonnaise together until well incorporated slowly add cheese and continue to whisk. Add vegetables and mix well with a spoon to combine. Spoon mixture into the ramekins and spread out evenly with the back of the spoon. Place ramekins onto the baking sheet and top with corn flake crumbs. Bake for 20- 25 minutes until golden on top and heated all of the way through.

Serves 2

*Katies Tid Bits- Top with mozzarella cheese the last 2-3 minutes of baking. Try using summer squash for this recipe too.

For more of my veggie recipes CLICK HERE

If you have a garden are you still picking vegetables?

autumn home decorHappy Autumn Wishes!

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  1. Never had this before, but it sounds yummy, will have to give it a try :)) Thanks. Have a gorgeous Monday doll xx

  2. Everything I love is in this casserole. So, of course, I had to pin to try. Thanks Katie and happy Monday!! :)

  3. My garden is about done, but I love it while it lasts. I like squash casseroles and yours sounds very tasty.

  4. I wonder if you could make a bunch and freeze them? For lazy days when I don’t want to make anything.

  5. These mini casseroles look and sound so delicious. I don’t have a veggie garden but will get some nice fresh produce from the farm market this week! xo

  6. Perfect for empty nesters that don’t want a lot of leftovers.

  7. Looks so yummy. Zucchini is a favorite of mine, I think I might have to try this out! Thank you for sharing!

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