Summer Squash Casserole - 20 Dishes

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Summer Squash Casserole

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 175kcal

Ingredients:

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
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