HEALTHY SUMMER SQUASH CASSEROLE
Healthy, simple, and fabulous, this Zucchini and Squash Casserole is the best low-carb recipe for Summer squash! This easy casserole is amazing for Summer picnics and potlucks, and makes the perfect side dish for any holiday dinner!
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cut yellow squash and zucchini into thin, ¼-inch slices.
- Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
- Spray a 9-inch square baking dish with non-stick cooking spray.
- Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
- Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
- In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
- Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
- Serve immediately with fresh parsley and enjoy!
Nutrition Facts : Calories 112 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 602 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI & YELLOW SQUASH CASSEROLE
Cheesy and Baked until golden brown, this is one of favorite side dishes. Low-Carb/Keto-Friendly with less than 3 net grams carbs per servind/8 servings per recipe. It makes a 9x13-inch baking dish, and leftovers are great. I've also frozen it before cooking and after cooking-it does well on both accounts. Nutrition...
Provided by Paula Todora
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
- 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
- 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
SQUASH AND ZUCCHINI CASSEROLE (LIGHTENED)
We have enjoyed this casserole for years, but since we are trying to eat better. I made a lightened version and took out alot of the fat and calories. That way we can enjoy this and not have to suffer the consequences later.
Provided by MsSally
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place squash and onion in a microwave safe bowl add about 1/4 c water and cover with plastic wrap. Be sure to leave a small vent hole. Microwave on high about 4 mins or till tender. Drain.
- Preheat oven to 350. Spray a 9 x 13 casserole with cooking spray. In a small bowl combine stuffing mix and chicken broth. Put 1/2 of this mixture in bottom of casserole.
- Mix squash/onion mixture with carrots, sour cream, cornstarch, and cream of chicken soup, cheese, and Mrs Dash.
- Pour squash mixture over stuffing in casserole. Top with remaining stuffing mix and spray lightly with cooking spray.
- Bake in oven uncovered for 30 mins or till bubbly.
ZUCCHINI AND SUMMER SQUASH CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
CHEESY SQUASH AND ZUCCHINI CASSEROLE
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g
SQUASH AND ZUCCHINI CASSEROLE
Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.
Provided by Ann Marie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g
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