Cheesy Baked Zucchini and Yellow Squash Casserole
This zucchini and squash casserole uses just a few ingredients and requires little prep time, making it a perfect weeknight dish!
Ingredients
- 1 ½ lbs mixture of zucchini and yellow squash
- 1 large sweet onion
- 2 Tbsp Avocado oil
- ¼ tsp salt
- 1 cup cottage cheese
- 1 ½ cups cheddar cheese shredded (or monterey jack or Mexican blend)
- 1 egg
- ¼ tsp black pepper
- 1 cup crackers of choice
Instructions
- Preheat your oven to 350*F
- Rinse the zucchini and yellow squash. Slice them into 1-inch pieces. Set aside.
- Dice the sweet onion.
- Place the diced sweet onion in a cast-iron skillet or medium frying pan. Add 2 tbsp. Avocado oil, ¼ tsp salt, and sliced zucchini and squash into the pan. Place over medium-high heat on the stove. Saute for 5-7 minutes until onions are translucent and zucchini and squash become soft. Remove the pan from the heat and set it aside.
- Mix the 1 cup cottage cheese, 1 1/2 cups shredded cheese, egg, and pepper in a small bowl. Mix until combined.
- Add the cottage cheese mixture into the cast iron skillet with the onion and squash mixture. If you are not using a cast iron skillet for baking this and are using a different baking dish, grease the sides of either an 8x8 square or 8-inch round baking dish with cooking oil or butter. Add the cottage cheese mixture into the squash mixture and then transfer it into the greased baking dish.
- Place the 1 cup grain-free crackers into a plastic bag. Beat with a rolling pin to crush crackers into crumb size pieces. Sprinkle cracker crumbs on top of the cheesy squash mixture.
- Place your pan in the oven and bake for 25 minutes or until golden on top.
- Serve warm, and enjoy!
Notes
- If you do not have a cast-iron skillet, use a medium frying pan to saute the onion and squash mixture. Grease an 8x8 square pan or an 8-inch diameter round baking dish to pour cheesy squash mixture into the oven to bake.
- Try plain Greek yogurt or sour cream if you do not have cottage cheese.
- If you only have yellow squash or only have zucchini, using only one completely also works well in this recipe.
- Try making individual size servings in ramekins instead of a large casserole.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 16g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Sodium: 530mg | Fiber: 2g | Sugar: 6g
Prep Time: 10 minutes
Cook Time: 10 minutes
Bake time: 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: casserole