Updated: Nov 18, 2020
August gardens are overflowing with zucchini and yellow squash. What a good problem to have! These versatile veggies are tasty and happen to be a decent source of vitamin C.
One of the most popular ways to enjoy summer squash is to simply toss chunks of it with olive oil, pepper and a bit of salt, then roast in the oven. Grated zucchini and yellow squash can easily hide out in pasta sauces, burgers and even pancakes. Lengthwise slices of summer squash may even replace the noodles in homemade lasagna. When it comes to yellow squash and zucchini go ahead and get creative!
Summer squash casserole is a popular way to make use of an abundance of yellow and zucchini squash. The version pictured here deliciously combines both types of summer squash along with sliced onion. Greek yogurt gives it a bit of creaminess and adds protein. Topped with a cheesy crust, this summer squash casserole might just become a new family favorite!
Summer Squash Casserole
2 tablespoons of real butter or olive oil
One medium onion, halved and then sliced
3 cloves fresh garlic, minced (or may use 2 teaspoons garlic powder)
4 medium summer squash (or 6 if using small squash): yellow, zucchini or a combination of both
Salt and pepper to taste
½ teaspoon dried Italian seasoning
½ cup plain Greek yogurt (NOT low fat or fat free)
2 tablespoons panko style bread crumbs
½ cup shredded sharp cheddar cheese (or may use Gouda, Colby Jack or other cheese)
In a heavy skillet, melt the butter (or heat the oil) over medium temperature setting.
Add sliced onion and sauté for 2 to 3 minutes.
Add in the garlic and continue stirring for one minute.
Stir in the squash, salt, pepper and Italian seasoning.
Cook uncovered, stirring occasionally until squash is done, but not mushy or over-cooked (~10 to 12 minutes).
Meanwhile, pre-heat broiler of oven.
Add the Greek yogurt to the squash and mix well.
Top with breadcrumbs and cheese.
Place skillet in oven and allow to broil just until cheese is well melted (about 3 to 4 minutes)
NOTE: If you do not have a heavy skillet, you may use a large baking dish instead. Simply follow steps 1 through 7, then empty contents of pan into a baking dish. Then proceed to steps 8 and 9.
Follow along as Rachel, BCF Program Coordinator, makes this recipe on Facebook Live!
Written by: Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles Program
Check out Jenny's bio here!