Summer Squash Casserole
324kcal
Ingredients
- 2 cups diced yellow squash
- 2 cups diced zucchini
- 2 tablespoon unsalted butter
- ½ cup chopped yellow onion
- 2 tablespoon chopped shallots
- 1 tablespoon minced garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup shredded cheddar cheese (lightly packed)
- ½ cup parmesan cheese (divided)
- ½ cup panko bread crumb (use more according to your liking)
Method
- Preheat the oven to 450°F
- In a large skillet, melt butter over medium heat. Add onion and shallots, cook for about 10 seconds.
- Add chopped squash, Italian seasoning, salt, and pepper, cook and stir occasionally for about 3 minutes or until the yellow squash and zucchini are crisp-tender.
- Add garlic, cook for about 30 seconds.
- Add heavy cream, cook, until reduced for about 3 minutes. Remove from the heat.
- Stir in cheddar cheese, ¼ cup Parmesan cheese, and ¼ cup bread crumbs.
- Transfer the mixture into a 2-quart baking dish and sprinkle with ¼ cup bread crumbs and ¼ cup Parmesan cheese. Bake until golden brown for about 8 minutes.
Nutrition
Calories324kcalCarbohydrates14gProtein12gFat25gSaturated Fat16gCholesterol79mgSodium654mgPotassium418mgFiber2gSugar5gVitamin A1091IUVitamin C23mgCalcium313mgIron1mg