Squash Casserole
A comforting summer side dish made with yellow squash, onion and a few simple ingredients.
Ingredients
- 3 small yellow squash, seeds removed
- 1 large onion
- 1 cup sharp cheddar cheese, shredded
- 5 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch pie dish with cooking spray and set aside.
- Using a food processor, shred the squash and onion. Add it to a large mixing bowl. Stir in the cheese, eggs and melted butter.
- In a separate bowl, whisk together the flour, baking powder, salt and pepper. Add the dry ingredients to the squash mixture and combine.
- Pour all into the baking dish and bake for 45 minutes, until lightly browned. Remove the casserole from the oven and allow to rest for 5 minutes before serving.
Notes
When should I pick summer squash?
You can harvest summer squash when they are about 6 to 8 inches in length. As they grow and get larger, the skin begins to get tough, so it is best to pick them when they are still tender to use in recipes. A pair of garden shears is helpful to cut them from the plant or just simply twist them and they should 'snap' off off the plant.
Nutrition
Calories: 283kcalCarbohydrates: 21gProtein: 13gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 189mgSodium: 679mgPotassium: 290mgFiber: 2gSugar: 3gVitamin A: 708IUVitamin C: 12mgCalcium: 236mgIron: 2mg