Delicious Healthy 4 Ingredient Squash Casserole Recipes

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SQUASH CASSEROLE



Squash Casserole image

This delicious vegetarian squash casserole is so easy to make and a wonderful addition to any meal. It's a wonderful way to make the most out of your zucchini and yellow squash. Simple to make and easily made gluten-free.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Side Dish

Time 45m

Number Of Ingredients 11

2 lbs zucchini and yellow squash
2 ½ Tablespoon olive oil
1 ¼ teaspoon salt divided
½ teaspoon pepper
⅓ cup Parmesan cheese (grated)
1 small onion (finely diced)
4 Tablespoon Butter
3 cloves garlic (minced)
⅓ cup Panko breadcrumbs (I used gluten-free)
¼ teaspoon garlic powder
2 Tablespoon fresh parsley finely chopped

Steps:

  • Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with non-stick cooking spray or melted butter.
  • Cut zucchini and yellow squash into thin ¼-inch slices. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 -15 minutes and then dab to remove excess moisture with a paper towel.
  • Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add salt and black pepper.
  • Alternating, overlap the zucchini and squash slices in rows in the prepared baking dish. Season squash with salt and freshly ground black pepper and drizzle sauteed onion over layered squash.
  • Layer another layer of zucchini and summer squash on top. In a small bowl, combine grated Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the second layer of zucchini and squash.
  • Bake in a preheated oven for 30 minutes. When done, serve immediately with fresh chopped parsley and enjoy!

Nutrition Facts : Calories 191 kcal, Carbohydrate 10 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 680 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

DELICIOUS & HEALTHY, 4 INGREDIENT SQUASH CASSEROLE



Delicious & Healthy, 4 Ingredient Squash Casserole image

My mother always made a heavenly squash casserole when I was growing up. This is my trimmed-down version that's super-easy to make and never dissapoints on taste. In the summer my husband and I eat this at least once a week and it's nearly guilt-free! I use 2% sharp cheddar and turkey bacon, but feel free to go full fat with some of the ingredients.

Provided by LindseyCockrell

Categories     Very Low Carbs

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 1/2 lbs summer squash, sliced
3 slices turkey bacon, cut into 1 inch bits
1 large egg, beaten
1 cup low-fat sharp cheddar cheese
salt & pepper

Steps:

  • Put squash & bacon into glass, microwave-safe dish. Add salt & pepper & cover dish tightly with cling wrap.
  • Microwave squash for 13 - 15 minutes. Remove clear wrap carefully. There will be lots of steam.
  • Mash squash slighly with potato masher or large fork.
  • Drain squash well (do NOT skip this step or casserole will be watery) and add back to glass bowl.
  • Taste squash and season further if needed.
  • Add beaten egg to squash and stir. Microwave until egg is set 3 - 5 minute.
  • Transfer mixture to baking dish, cover with cheese & broil until cheese is melted.

Nutrition Facts : Calories 241.5, Fat 11.3, SaturatedFat 4.5, Cholesterol 136.5, Sodium 642.3, Carbohydrate 13, Fiber 3.8, Sugar 8.4, Protein 24.2

HEALTHY SQUASH CASSEROLE



Healthy Squash Casserole image

I love casseroles! They are hearty, comforting, tasty, and super easy to make. The best thing about casseroles is that the process of making them is pretty much the same. You just have to change the main ingredients, which in this case are the vegetables. For instance, this healthy squash casserole recipe is by far the easiest I have ever tried. It has three simple steps, i.e., layer yellow squash, pour vegan cheese sauce, and top with breadcrumbs. Can it get any easier? You will also love Vegan Broccoli Rice Casserole, Vegan Cabbage Casserole, and Vegan Sweet Potato Casserole. What...

Provided by Michelle Blackwood, RN

Categories     Entrée

Time 50m

Number Of Ingredients 12

5 medium yellow squash sliced
1 cup vegetable broth
2 tablespoons Vegan Butter
1/2 cup Panko breadcrumbs (I used homed
1 cup raw cashews
1/2 cup red bell pepper chopped
2 cups water
2 tablespoons nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Cayenne pepper (optional)
1 1/2 teaspoon salt

Steps:

  • Wash the yellow squash, trim off the top and cut it into equally thin slices.
  • Place the sliced yellow squash in a pot and pour the vegetable stock into it.
  • Place the pot on medium heat and bring it to a boil.
  • Cover the pot and let it cook for 5 minutes or until the yellow squash is tender.
  • Drain the cooked squash slices and set them aside. Discard the liquid.
  • In a high-speed blender jug, add soaked cashews, water, red bell pepper, nutritional yeast, onion powder, garlic powder, cayenne pepper, and salt.
  • Blend until you get a smooth consistency sauce. You can add more water if the sauce is too thick.
  • Grease a casserole pan with coconut oil.
  • Layer cooked yellow squash slices in the bottom of the casserole pan. Pour vegan cheese sauce on top.
  • Cover with breadcrumbs and add a vegan button on top.
  • Place the casserole pan in a preheated oven at 400-degree f for 15 minutes or until you get a golden-brown top.

Nutrition Facts : Calories 166, Carbohydrate 13, Fat 11.4, Protein 6.2

SQUASH CASSEROLE



Squash Casserole image

Provided by Claire Robinson

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 small Vidalia onion, chopped (about 3/4 cup)
Water
2 pounds yellow squash, cut into 1/2 to 1-inch cubes
Kosher salt and freshly cracked black pepper
1 cup good quality mayonnaise
1 1/2 cups grated Gruyere cheese
1 1/4 cups crushed butter crackers, divided

Steps:

  • Preheat the oven to 350 degrees F.
  • In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

SUMMER SQUASH CASSEROLE RECIPE - (4.4/5)



Summer Squash Casserole Recipe - (4.4/5) image

Provided by everythingofcooking

Number Of Ingredients 9

1 medium-sized summer squash, peeled and diced
1 big sweet pepper, chopped
1 big onion, chopped
1 big carrot, grated
5 eggs
4 ounces Goudacheese (actually any cheese will do)
4 tablespoons sour cream
1/2 cup milk
1 teaspoon dry greens mixture (basil, dill, parsley)

Steps:

  • Peel and dice the squash. Chop the pepper and onion. Grate the carrot on fine holes of your box grater. Mix all the vegetables in a big bowl. Salt, season with greens and stir. Set aside. Beat the eggs in a smaller bowl, mix in the milk and sour cream. Whisk well. Grate the cheese on the fine holes of your box grater and add it to the egg mixture. Set aside. Now place the vegetables into a deep pre-oiled roasting pan and pour the egg-cheese mixture over the top. Bake in the pre-heated oven at 350ºF (180ºC) until the top gets brown, it usually takes 30 to 50 minutes. Enjoy your summer squash casserole!

EASY CREAMY SQUASH CASSEROLE



Easy Creamy Squash Casserole image

This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!

Provided by Sylvia Roland

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 6

Number Of Ingredients 8

¼ cup butter
4 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 cup sour cream
1 egg, lightly beaten
1 cup shredded sharp Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed and divided
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
  • Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
  • Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
  • Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
  • Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g

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