Summer Squash Casserole

Summertime means there are plenty of fresh, in-season veggies at everyone’s convenient reach. Now the question is, how can we utilize them? For this dish, you’re using just a couple of summer vegetable staples to make a yummy casserole without sacrificing too many precious calories and without breaking your bank. With just a few simple ingredients, an effortless and satisfying dinner is at your fingertips.

1 tbsp canola oil, plus more for the casserole dish
3 yellow squash
4 zucchinis
1/2 sweet onion
1 tbsp all-purpose flour
1 cup milk
1 1/4 cups grated cheddar
Coarse kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup chopped mixed fresh herbs (parsley, chives and basil)

Doveware Casserole Dish
8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes

Preheat your oven to 350° F. Brush your Doveware casserole dish with oil.

Slice all of the yellow squash and the zucchinis, about ¼ inch thick. Chop the sweet onion. To get the onion, zucchinis, and yellow squash tender, place them in a microwave-safe bowl and heat for about 8 to 10 minutes. (You can also tenderize the squash by steaming them in an Aroma rice cooker!) Once tender, transfer the vegetables to a large bowl.

Heat 1 tablespoon of canola oil in a saucepan over medium heat. Add the flour and stir until pale brown. Add milk and whisk until smooth. Crank up the heat to high, then remove from the heat once the mixture boils. Add 1 cup of the cheese and stir into the sauce. Add salt and pepper to taste.

Pour the roux over the squash and onions, stirring to combine. Stir in the beaten eggs, half of the panko breadcrumbs and the herbs. Transfer the mixture to your casserole dish. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the casserole.

Bake until firm and brown on top, 30 minutes. Let it cool for about 10 minutes before serving. Enjoy!

Over to You
What’s your version of a summer casserole? Share and inspire us!

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