Cheesy Squash Casserole

While this dish is filled with healthy squash, it is also packed with delicious cheese making it a perfect recipe! This cheesy squash casserole can be used as a side dish or eaten as the main course. While we recommend eating it hot, it is still delicious when served cold as well- so versatile! While we use green zucchini squash here, try using a yellow summer squash or a combination of both types for some extra color!

• Thinly slice the zucchini squash and dice the white onion.
• Pour the olive oil in a medium sized sauce pan and add the zucchini and onions. Add 1/2 cup water then cover the pot and cook over medium heat for about 5 minutes. The squash should be tender and slightly opaque. Turn off the heat and allow the squash to cool in the pan.
• In a medium sized bowl, toss the cheese, bread crumbs and 2 tablespoons of melted butter together and mix.

• In a separate small both, whisk together the milk, salt, pepper and egg.
• Melt the 1/4 cup of butter in another separate bowl
• Add about 1/2 of the bread crumb and cheese mixture to the squash in the pan and mix to cover the squash completely in the crumbs and cheese.

• Pour the egg mix and the melted butter into the pan and stir.
• Transfer the squash mixture to a large pie pan or baking dish with sides. Sprinkle the remaining bread crumb mixture over the top of the squash.
• Bake in a 350 ̊F oven for 45 minutes or until the cheese is melted and the bread crumbs have browned

Tips

-Instead of using bread crumbs, try crushing up Ritz crackers. This adds some extra buttery flavor to the casserole
-Use 1/2 cup of parmesan cheese and 1/2 cup of shredded cheddar for an even cheesier casserole
-Pour the squash mix into individual ramekins and bake as personal sized squash casseroles.