Squash Casserole USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Looking for ways to vary your vegetables? This easy casserole is a great way to try summer squash.
1 piece provides ¹⁄2 oz equivalent meat alternate and ¹⁄4 cup vegetable.
Team Nutrition CACFP Multicultural Recipe Project.
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Prep Time 20 minutes
Cook Time 50 minutes


  • Preheat oven to 400 °F.
  • Lightly coat steam table pan with nonstick cooking spray. Set aside.
    For 25 servings, use 1 half pan (10³⁄8” x 12³⁄4” x 4”).
    For 50 servings, use 1 full pan (12” x 20” x 4”).
  • Spray an extra-large skillet or tilting skillet with non-stick cooking spray and heat over medium–high heat.
  • Add onions and sauté for 5 minutes or until soft. Stir frequently.
  • Add zucchini and yellow squash. Sauté for 10 minutes. Stir frequently.
  • Add parsley, oregano, salt, and pepper and stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 7–10 minutes. Remove from heat.
  • In a medium bowl whisk egg and milk together.
  • Place sautéed vegetables in baking dish. Top with egg and milk mixture and lightly stir, keeping vegetables evenly distributed on the bottom of the pan. Sprinkle cheese evenly on top of mixture. Bake uncovered for 25 minutes.
    Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.
  • For 25 servings, cut each pan 5 x 5 (25 pieces).
    For 50 servings, cut full pan 5 x 10 (50 pieces).
  • Serve 1 piece.
    Critical Control Point: Hold at 140 °F or higher.


Nutrition Facts
Squash Casserole USDA Recipe for Child Care Centers
Amount Per Serving 1 piece
Calories 45 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 30mg10%
Sodium 70mg3%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 2g2%
Protein 3g6%
Calcium 76mg8%
Iron 0mg0%
*Marketing Guide
25 Servings:
Mature onion: 1 lb 1 oz
Zucchini: 1 lb
Yellow squash: 15 oz
50 Servings:
Mature onion: 2 lb 1 oz
Zucchini: 1 lb 13 oz
Yellow squash: 1 lb 14 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Yield / Volume
25 Servings:
3 lb 2 oz
1 half pan
50 Servings:
6 lb 4 oz
1 full pan