Description
A cozy, cheesy dish that cleverly uses summer squash and zucchini, perfect for those warm evenings.
Ingredients
Scale
- 2 medium summer squash, sliced
- 2 medium zucchini, sliced
- 1 small onion, chopped
- 2 to 3 cloves garlic, minced
- 2 eggs
- 1 cup Greek yogurt or cottage cheese
- 1 to 1.5 cups shredded cheese (sharp cheddar or mozzarella)
- A few spoonfuls of Parmesan cheese
- 1 cup whole wheat breadcrumbs or panko
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped basil or parsley, red pepper flakes, or a squeeze of lemon
Instructions
- Preheat your oven to 375°F and lightly oil a baking dish.
- Slice the summer squash and zucchini into thin rounds.
- Heat olive oil in a skillet, add the chopped onion and sauté for 3 to 5 minutes until softened.
- Add the minced garlic and stir for 30 seconds.
- Whisk the eggs in a bowl and stir in Greek yogurt or cottage cheese, most of the shredded cheese, Parmesan, salt, pepper, and herbs (if using).
- Add the sliced squash, zucchini, and onion-garlic mixture to the bowl and gently toss.
- Pour the mixture into the baking dish and spread it evenly.
- Mix breadcrumbs with olive oil and Parmesan for the topping, then sprinkle over the dish along with reserved shredded cheese.
- Bake for 30 to 40 minutes until the center is set and the top is golden.
- Let it rest for 10 minutes before slicing to ensure it sets firmly.
Notes
To prevent a watery casserole, salt and drain the squash before baking, and let the dish rest after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
