Squash Casserole
User Reviews
5.0
15 reviews
Excellent
Squash Casserole
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This delicious vegetarian squash casserole is so easy to make and a wonderful addition to any meal. It's a wonderful way to make the most out of your zucchini and yellow squash. Simple to make and easily made gluten-free.
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Ingredients
- 2 lbs zucchini and yellow squash
- 2 ½ Tablespoon olive oil
- 1 ¼ teaspoon salt divided
- ½ teaspoon pepper
- ⅓ cup Parmesan Cheese grated
- 1 small onion finely diced
- 4 Tablespoon butter
- 3 cloves garlic minced
- ⅓ cup panko breadcrumbs I used gluten-free
- ¼ teaspoon garlic powder
- 2 Tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
- Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
- Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
- Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
- Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
- Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!
Notes
- Cut the squash into evenly sized slices so that they cook evenly through.
- Salt the squash & zucchini and let it sit for 10 - 15 minutes to draw out all the moisture. Afterward, dab with a paper towel to remove excess moisture.
- Use freshly shredded cheeses for the best flavor and melting texture.
- Make it vegan by omitting the parmesan or replacing it with vegan cheese and using oil instead of butter to cook the onions and garlic.
- If making ahead of time, let the casserole come up to room temperature before baking in a pre-heated oven.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
24mg
(8%)
Sodium
680mg
(28%)
Potassium
441mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
695IU
(14%)
Vitamin C
31mg
(34%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 680mg | 28% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 31mg | 34% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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