Summer Squash Casserole, Cheesy Baked Perfection!

Easy, cheesy, buttery, toasty and delicious. When given a choice, people always choose the baked casserole!

A fantastic side dish for pork chops, grilled chicken tenders, ham steak, sliced sirloin. Your family will love a big scoop of this on their plate. Avoid blurting out that its a vegetable casserole, or they may stop eating it!

If you do not have the Cavender's Greek Seasoning, I encourage you to procure some the next time you're in the supermarket spice section. It's very good and so many baked or roasted foods benefit from just a sprinkle.  

Ingredients

  • 2 pounds zucchini - or use yellow squash, or some of each - this is about 6 small diameter squash. Use small ones so there are fewer seeds. 
  • 1/4 cup Greek yogurt
  • 4 ounces yellow cheddar, freshly grated
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Cavender's Greek Seasoning or garlic powder
  • Sea salt and plenty of freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Coat a ceramic baking dish with non stick vegetable spray.

Grate the summer squash on a large hole box grater - you will need about 4 cups grated squash. Squeeze out a good portion of the soppy liquid over a bowl using your hands.  (You may discard the liquid.)

In a medium bowl, combine the squash, yogurt, HALF of the cheese, egg, butter, Cavender's seasoning, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Turn out into the prepared baking dish, scatter with remaining cheese, more black pepper and bake until puffed and golden, 15 to 18 minutes.