A great way to use summer squash fresh from the garden.
Cheesy, full of squash, onion and garlic, and it feeds a lot of people as a side dish.
Use a combination of squash or just one kind. Even people who don’t care for squash love this casserole.
Less than 3 net gr carbs per serving!
|Amount per serving|
|% Daily Value*|
|Total Fat 9.9g||13%|
|Saturated Fat 4.8g||24%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0.8g||3%|
|Total Sugars 1.5g|
|Vitamin D 8mcg||41%|
Cheesy Zucchini & Yellow Squash Casserole
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1/2 c white onion coarsely chopped
- 2 cloves garlic minced
- 2 medium yellow squash
- 2 medium zucchini
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 c shredded cheddar cheese
- 1/4 c heavy cream
- 1/4 c whole milk
- 2 medium eggs
Preheat oven to 400 degrees F.
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.
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.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.