Summer Squash Casserole
The squash, onions and zucchini for this casserole can be prepped in a steamer basket. If you want to speed up your prep time, place all of the vegetables in a microwave-safe bowl and zap them until tender
Prep time:
Cook time:
Serving size: 8
Calories per serving: 498
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 498
1 tablespoon canola oils, 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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
