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Summer squash casserole: 1 delightful dish

Summer squash casserole
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A delightful summer squash casserole that celebrates fresh zucchini and yellow squash at their peak. This dish is warm, comforting, and perfect for any summer gathering.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups sliced zucchini (about 2 medium)
  • 3 cups sliced yellow squash (about 2 medium)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sliced zucchini and yellow squash to the skillet. Sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes.
  5. Transfer the cooked vegetables to a 9×13 inch baking dish.
  6. In a small bowl, combine the shredded cheddar cheese and breadcrumbs. Sprinkle this mixture evenly over the squash.
  7. Drizzle the melted butter over the breadcrumb topping.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
  9. Let stand for 5 minutes before serving.

Notes

  • You can add other fresh herbs like dill or parsley for extra flavor.
  • For a creamier casserole, you can add 1/4 cup of sour cream or Greek yogurt to the vegetable mixture before topping.
  • Ensure your squash is not overcooked in the skillet, as it will continue to cook in the oven.

Nutrition

Find it online: https://whiskdaily.com/summer-squash-casserole/