SUMMER SQUASH CASSEROLE WITH GREEN CHILES
This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! Southwestern-inspired Summer Squash Casserole can be made ahead of time, leftovers reheat beautifully and it's freezer-friendly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
- Heat butter and oil over medium-high heat in a large sauté pan.
- Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
- Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
- Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
- Pour half the mayonnaise mixture over the bottom of the prepared dish.
- Transfer squash mixture to the prepared baking dish.
- Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
- Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
- Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Nutrition Facts : ServingSize 1, Calories 431 kcal, Carbohydrate 11 g, Protein 10 g, Fat 39 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 522 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 26 g
PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
SAUTEED SUMMER SQUASH WITH PARMESAN
A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.
Provided by KGora
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Slice squash and onion to 3/16-inch thickness using a mandolin.
- Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
- Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g
GRACE'S SUMMER SQAUSH PARM CHEESE CASSERROLLE
if u like egg plant parm. i think u might like this to. its another idea for summer sqaush. u can use all yellow sqaush or orange, and even zucchinni. or kick it up and mix the squashes together in this casserole
Provided by Grace Camp @grace123
Categories Side Casseroles
Number Of Ingredients 7
Steps:
- wash and slice summer squash yellow or orange summer sqaush or succhinni or u may mix both for this recipe.
- prepare a dish with yellow cornmeal, a dish with flour and a bowl with whole milk in it.
- take and dip slices of squash in milk then flour then yellow cornmeal. til there all prepped like that
- then on nonstick griddle brown on both sides and place on platter
- if u r going to use hamberger cook it now and drain it.
- in sauce pan heat up speggetti sauce. taste it to see if it has enough seasoning to u if not. use a little italian spice[to taste not alot] stir in well til warm
- take bread crumbs dry ranch dressing and mix well then crumble parm cheese in mixture blend well. if u don't have parm. use shedded mozzerella cheese that will be fine.
- pour a little speggettie sauce into into baking dish sprayed with pam, then slices of sqaush, speggettie sause, meat, sliced cheese. repeat til u get to top of baking dish.
- then sprinkle on bread crumb mixture on top of casserrole
- place in pre-heated oven for about 20 mins. don't burn bread crumb and cheese mixture
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SOUTHERN SUMMER SQUASH CASSEROLE - MONDAY IS MEATLOAF
From mondayismeatloaf.com
4.8/5 (5)Total Time 50 minsCategory Side DishCalories 322 per serving
- Slice the yellow summer squash into roughly 1/4-inch slices, dice the onion. Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture.
- Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well.
- Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping.
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