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
-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.