ZUCCHINI & SQUASH CASSEROLE RECIPE | EATINGWELL
Pesto adds fresh herbal flavor to this zucchini and squash casserole. This easy summer casserole is perfect for when you have a bounty of fresh garden zucchini and summer squash.
Provided by Julia Levy
Categories Healthy Zucchini Recipes
Total Time 1 hours 15 minutes
Number Of Ingredients 12
Steps:
- Place oven rack in middle position; preheat to 375°F. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. Transfer the mixture to a colander set over a bowl. Repeat with yellow squash and the remaining 1/2 tablespoon butter and 3/4 cup onion. Add the squash mixture to the colander with the zucchini; let drain for 5 minutes. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.
- Whisk eggs, mayonnaise, pesto and salt together in a large bowl. Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2-quart baking dish.
- Combine panko and Parmesan in a small bowl; sprinkle evenly over the casserole. Lightly coat the panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.
- Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown all over, 2 to 3 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 255 calories, CarbohydrateContent 12 g, CholesterolContent 64 mg, FatContent 20 g, FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 4 g, SodiumContent 349 mg, SugarContent 5 g
CHEESY SQUASH AND ZUCCHINI CASSEROLE RECIPE | ALLRECIPES
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
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, CarbohydrateContent 16.4 g, CholesterolContent 95.1 mg, FatContent 20.5 g, FiberContent 2.2 g, ProteinContent 8.6 g, SaturatedFatContent 11.8 g, SodiumContent 663.4 mg, SugarContent 3.4 g
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