Summer Squash Casserole
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 71
- Sodium
- 489
- Total: 55 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 40 min
Ingredients
1 tablespoon canola oil, plus more for the dish
3 yellow squash, sliced 1/4 inch thick (about 1 pound)
1/2 sweet onion, chopped
4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
1 tablespoon all-purpose flour
1 cup lowfat 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 such as parsley, chives and basil
Directions
- Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
- Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
- Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
- Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
- Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.