Name: Cheesy Summer Squash Casserole
Prep time: 15 min
Total time: 45 min
Ingredients: 2 pounds yellow summer squash (about 4 medium squash), sliced 1/4-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); 2.5 ounces sharp Cheddar cheese, shredded (about 2/3 cup); 0.33333334326744 cup canola mayonnaise; 0.5 teaspoon ground pepper; 0.375 teaspoon kosher salt; 0.66666668653488 cup whole-wheat panko (Japanese-style breadcrumbs); 1 tablespoon olive oil

Cheesy Summer Squash Casserole

This yellow 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 yellow 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 squash casserole so it doesn't get soupy.

By Emily Nabors Hall

Updated on October 23, 2019

Prep Time:

15 mins

Additional Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

1 8-inch casserole

Jump to Nutrition Facts

Ingredients

2 pounds yellow summer squash (about 4 medium squash), sliced 1/4-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)
2 ½ ounces sharp Cheddar cheese, shredded (about 2/3 cup)
⅓ cup canola mayonnaise
½ teaspoon ground pepper
⅜ teaspoon kosher salt
⅔ cup whole-wheat panko (Japanese-style breadcrumbs)
1 tablespoon olive oil

Directions

Preheat oven to 375°F. Coat an 8-inch square casserole dish with cooking spray.
Bring a large pot of water to a boil over high heat. Add squash, onion, bell pepper and poblanos; cook until the squash is just tender, about 6 minutes. Drain well. Transfer the mixture to a paper-towel-lined baking sheet; spread into a single layer and pat dry.
Stir together cheese, mayonnaise, pepper and salt in a large bowl; fold in the squash mixture. Transfer to the prepared casserole dish. Stir together panko and oil in a small bowl; sprinkle over the squash mixture.
Bake until bubbling and golden brown, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts (per serving)

235	Calories
17g	Fat
17g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 7g	14%
Total Fat 17g	22%
Saturated Fat 4g	20%
Sodium 301mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.