Cheesy Summer Squash Casserole

Cheesy Summer Squash Casserole

0 Reviews
From:, October 2019

This squash casserole is a great rendition of the classic—it's still super cheesy, but much healthier for you. Look for medium or even small squash, as large ones tend to water out more. Be sure to remove as much water as possible after boiling the veggies and before assembling the casserole so it doesn't get soupy.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Cooking spray
  • 2 pounds yellow summer squash (about 4 medium squash), sliced ¼-in. thick (6 cups)
  • 1 cup chopped sweet onion
  • 1 small (6 ounce) red bell pepper, chopped (about 1 cup)
  • 1 cup chopped seeded poblano chiles (about 2 chiles)
  • 2½ ounces sharp Cheddar cheese, shredded (about ⅔ cup)
  • ⅓ cup canola mayonnaise
  • ½ teaspoon black pepper
  • ⅜ teaspoon kosher salt
  • ⅔ cup whole-wheat panko (Japanese-style breadcrumbs)
  • 1 tablespoon olive oil


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Spray an 8-inch square casserole dish with cooking spray.
  2. Bring a large pot of water to a boil over high. Add squash, onion, bell pepper and chiles; cook until squash it's just tender, about 6 minutes. Drain well. Transfer mixture to a baking sheet lined with paper towels; spread into a single layer and pat dry. Set aside.
  3. Stir together cheese, mayonnaise, black pepper and salt in a large bowl; fold in cooked squash mixture. Transfer to prepared casserole dish. Stir together panko and oil in a small bowl; sprinkle over squash mixture.
  4. Bake in preheated oven until mixture is bubbling and golden brown, about 25 minutes. Let cool at room temperature 5 minutes.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 235 calories; 17 g fat(4 g sat); 4 g fiber; 17 g carbohydrates; 7 g protein; 6 g sugars; 0 g added sugars; 301 mg sodium;
  • Carbohydrate Servings: 1

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