Summer Squash Casserole

  4.4 – 8 reviews  • Casserole
Level: Easy
Total: 55 min
Prep: 10 min
Inactive: 5 min
Cook: 40 min
Yield: 8 servings

Ingredients

  1. 1 tablespoon canola oil, plus more for the dish
  2. 3 yellow squash, sliced 1/4 inch thick (about 1 pound)
  3. 1/2 sweet onion, chopped
  4. 4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
  5. 1 tablespoon all-purpose flour
  6. 1 cup lowfat milk
  7. 1 1/4 cups grated Cheddar
  8. Coarse kosher salt and freshly ground black pepper
  9. 2 large eggs, lightly beaten
  10. 1 cup panko breadcrumbs
  11. 1/4 cup chopped mixed fresh herbs such as parsley, chives and basil

Instructions

  1. Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil. 
  2. Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl. 
  3. Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper. 
  4. Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture. 
  5. Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 201
Total Fat 11 g
Saturated Fat 5 g
Carbohydrates 16 g
Dietary Fiber 2 g
Sugar 4 g
Protein 10 g
Cholesterol 71 mg
Sodium 489 mg

Reviews

Melissa Hurst
Needs a bit more salt than specified but otherwise good!
Crystal King
Not much flavor at all
William Washington
Very summery yum
Randall Kelley
What size is a “casserole dish” 13×9?
Brooke Lopez
My husband loves this! Easy to make, fresh ingredients. For a novice cook, this was a breeze!
Cameron Martin
Really good…. I used fresh sage and parsley…. that’s the only thing I changed
Adrienne Cox
Trying today 
Dr. Gregory Doyle
Awesome!!
Brent West
A great way to use the garden zucchini. And it is delicious!

 

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