Summer Squash Frittata Casserole

by | Updated: December 4th, 2016

If your schedule doesn’t stop for summer, you’ve come to the right place. There’s no need to hit the drive-thru when you have a fresh, seasonal recipe steering you toward a healthy meal. And because you’re tight on time, this frittata casserole takes no more than 45 minutes from start to finish – with leftovers to spare. Providing vitamins C and B plus potassium and fiber, yellow squash is a high-performance veggie. You’ll simply add protein to charge your engines, so you can cruise through the dog days.

Summer squash casserole with mixed greens on blue plate #recipe |

Summer Squash Frittata Casserole


6 eggs
½ cup organic unsweetened soy milk
1 tsp. organic garlic powder
½ tsp. organic oregano
¼ tsp. organic black peppercorns, ground
Pinch of pink salt
1 cup shredded mozzarella cheese (I used dairy-free Daiya)
1 organic yellow squash, sliced into rounds

Optional add-in: chicken sausage, ham or bacon


  1. Preheat oven to 350 degrees F and coat an 11” x 7” baking dish with non-stick cooking spray or coconut oil.
  2. In a medium bowl, whisk together eggs, milk and spices.
  3. Layer squash rounds on the bottom of the baking dish. Pour egg mixture over top. (Note: if adding meat, sprinkle evenly over egg mixture now.)
  4. Top with cheese. You may have had extra squash rounds that didn’t fit on the bottom; place those on top of the cheese. Add more pepper or oregano, if desired.
  5. Bake 35 minutes, or until a toothpick comes out clean.