Summer Squash Casserole
Ingredients:
- 1 tbsp Olive Oil
- 1 lb Yellow Squash sliced 1/4 inch thick, about 3 squash
- .5 c Onions chopped
- 1 lb Zucchini sliced 1/4 inch thick, about 3 squash
- 1 tsp Arrowroot Powder
- 1 c Whole Milk
- 1.25 c Cheddar Cheese shredded or grated
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 2 Eggs beaten
- 1 c Panko Breadcrumbs can sub gluten-free breadcrumbs
Instructions:
- Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
- 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.
- Combine the milk and arrowroot powder and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir it into the sauce. Taste and adjust for seasoning with salt and pepper.
- 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.
- Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.
Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 490mg | Potassium: 399mg | Fiber: 2g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 21mg | Calcium: 202mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Leave a Comment