SQUASH CASSEROLE
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
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
HEALTHY SQUASH CASSEROLE
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
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
HEALTHY SQUASH AND KALE CASSEROLE
This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
- Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 560 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
EASY CREAMY SQUASH CASSEROLE
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
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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