Light Squash Casserole
Ready in under an hour, this lighter take on a Southern classic layers tender squash with gooey cheese and a crunchy whole wheat topper.
Ingredients
- 4 medium yellow squash sliced into ¼-inch rounds (about 4 cups)
- 1 tablespoon olive oil
- 1 tsp minced garlic
- 1 cup crushed whole wheat crackers about 15 crackers
- 2 tablespoon chopped fresh basil plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded part-skim mozzarella divided
- ½ cup freshly grated Parmesan divided
Instructions
- Preheat the oven to 375°F and lightly grease a 2-quart baking dish.
- In a large bowl, toss together the squash, olive oil, minced garlic, half of the crushed crackers, chopped basil, salt, and pepper.
- Spread half of the squash mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan.
- Layer the remaining squash mixture on top and cover the dish with aluminum foil. Bake for 25 to 30 minutes, or until the squash is fork-tender.
- Increase the oven temperature to 400°F. Remove the foil and top the casserole with the remaining mozzarella, Parmesan, and crushed crackers.
- Return to the oven and bake uncovered for another 10 minutes, until the top is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- Make-ahead: Assemble fully and refrigerate up to one day in advance.
- For extra crunch, broil for 1 to 2 minutes at the end of baking, but don’t forget to keep an eye on it!
Nutrition
Calories: 168kcalCarbohydrates: 13gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 19mgSodium: 529mgPotassium: 411mgFiber: 2gSugar: 3gVitamin A: 460IUVitamin C: 22mgCalcium: 246mgIron: 1mg
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