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. 

 

BE VIP Subscription Most Popular