Summer Squash Casserole
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Summer Squash Casserole
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Do you have plenty of zucchini and yellow squash you'd like to use? This recipe for Summer Squash Casserole is an easy, cheesy way to use summer produce. Your family will devour this one!
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Ingredients
Ingredients:
- 2 lbs. summer squash zucchini and yellow squash cut into 1/4in. slices
- 3 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmesan Cheese grated
- 1/3 cup panko breadcrumbs
- 2 Tablespoons fresh parsley finely chopped
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Instructions
Directions:
- Preheat oven to 350 degrees Spray a 9x9 baking dish with non-stick cooking spray.
- Add cut zucchini and squash to pan and drizzle with olive oil. Sprinkle with salt and pepper.
- Combine Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over the zucchini and squash.
- Cover baking dish with foil and bake for about 30 minutes.
- Remove foil and turn heat to a High broil. Broil until breadcrumb topping starts to turn a golden brown, about 5-7 minutes. Serve hot with fresh parsley.
Nutrition Information
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Calories
133kcal
(7%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
6mg
(2%)
Sodium
549mg
(23%)
Potassium
420mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
481IU
(10%)
Vitamin C
27mg
(30%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 6mg | 2% |
| Sodium | 549mg | 23% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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