zucchini/squash
Oh… the garden! The lovely horticultural garden I have mentioned time and time again. As I prepare for the school year, I realize my little escape won’t be there when I am having “a day”. While a community garden is in the works in my new school, the plush, established and flourishing planter’s boxes I adored will no longer be a stone throw’s away from my office.
In memory of my beloved sanctuary, today’s Yellow Squash casserole is the last of my summer’s vegetable harvest. Casserole pop up every now and then, but I typically don’t make them. First, they can easily tip the calorie scale. Second, I am one person, except when the teen is with me. Do you know how hard it is making a casserole for one? Plus, I am not a big left overs girl.
Nonetheless, I made a larger-than-necessary meal here in a effort to use the majority of my summer squash. Not to worry though. If I end up consuming this casserole all by myself the next few days, it is a little different from the typical belly-busting squash casserole. There isn’t any mayonnaise, sour cream, or cream of anything. I did leave in the butter though, but it’s only ¼ cup. That’s a relatively smaller amount than if I Paula Deen‘d it, right? No too, too bad.
How do you make your squash casserole?
Other (horticultural)garden fresh recipes
- Vegetarian Cabbage Rolls
- Steamed Broccoli with Creamy Gorgonzola Sauce
- Sautéed Cabbage with Onions and Pancetta
- Green Beans with Crispy Prosciutto and Toasted Almonds
- Soy Ginger Green Beans
- Oven Roasted Vine-Ripened Tomato Sauce
- Ricotta Stuffed Squash Blossoms
Summer Squash Casserole
¼ cup unsalted butter
1 medium sweet onion, sliced into thin strips
1 lb. yellow summer squash cut into 1-inch chunks
1 ½ cup fresh bread crumbs
½ cup low fat milk
1 egg
½ -¾ cup shredded cheddar cheese
½ tsp. salt
½ tsp. white pepper
Spray/grease a 1 ½ quart casserole dish with non-stick cooking spray.
In a large, deep skillet, melt the butter over medium heat. Add onions and cook about 3-5 minutes. Add in squash, salt and pepper, and continue to cook for 3-5 minutes, or until the squash softens. Stir in ¼ cup of the bread crumbs.
Carefully pour the squash mixture into the casserole dish.
Whisk the milk and egg together. Pour the milk over the squash, top with cheese, then the remaining bread crumbs. Bake in a preheated 350ºF oven for about 20 to 25 minutes, until bubbly. Let stand before serving. Serve warm. Yields about 6
{ 7 comments… read them below or add one }
Love this lightened up casserole!
My mom makes a squash casserole every Thanksgiving, and it’s such a treat. I’m not sure why we wait until then to make one – I love it, and squash are so abundant right now. Your recipe looks like a great one, Chris!
Yum! Casserole’s are a lovely comfort food for me. And I love that you lightened this up, it looks so delicious. If you need help finishing it off, I’ll be happy to offer my services
This casserole certainly looks like it won’t be tipping any scales.
thanks Pam!
I know why you mean, MJ! Foods definitely have emotional/celebratory ties to them. What do I only eat Turkey in November?
Melissa, I will give you a ring, for sure!
Thanks Kate! Not a whole lot of dunking, luckily.
Any suggestions for a substitute for cheese?
Cassie,
That’s a great question. I have never tried making this without cheese, so I am not sure how they will work, maybe try vegan cheeses? Tofu might work. I have also used cottage cheese. Or, pureed squash (like butternut). Maybe a thick yogurt? Someone mentioned “Chreese” to me, as well. http://www.edwardandsons.com
If you try a cheese substitute, let me know how it works! Thanks!