Summer Squash Casserole

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 8 servings
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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


  1. Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.
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