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Recipes

Summer Squash Casserole

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Vegetable Recipes

Healthy Recipes

Summer Squash Gratin

Serves 8 to 10

The inspiration for this squash casserole recipe came from an issue of Cooking Light magazine. I changed the recipe significantly, such as the example in the notes below. However, one thing I did not change is the base for the cheese sauce. It is considerably lighter and lower in sodium than the usual squash casserole made with a flour and butter roux or canned cream soup, such as the Summer Squash Casserole in the similar and related recipes. I prefer using yellow squash for casseroles like this because the flesh is meatier and, in my opinion, tastier than zucchini, but it is delicious with either. Serve as a side dish or a healthy vegetarian main dish, serving four to six people. Despite the number of ingredients, the recipe is easy and comes together very quickly.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1-1/2 cups milk (can use reduced fat)
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 2 large cloves garlic, minced
  • 1 cup (4 ounces) grated sharp or extra-sharp cheddar cheese
  • 4 pounds summer squash, preferably yellow, cut into 1/4-inch thick slices
  • 1 large onion, thinly sliced
  • 1 tablespoon dried oregano
  • 2 tablespoons freshly grated Parmesan cheese
   Topping
  • 1/2 cup dry breadcrumbs, unseasoned
  • 1 tablespoon dried oregano
  • 1-1/2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Preheat oven to 375° F. Combine the flour, broth and wine in a medium saucepan; stir well with a whisk. Add the milk, salt, pepper, nutmeg and garlic. Bring to a boil over medium heat, whisking often, and cook until thickened, about 10 minutes. Remove from heat. Add the cheddar cheese and stir until melted and smooth.

Spray or grease a 13x9x2-inch baking dish with cooking spray or olive oil. Arrange half of the squash in the bottom. Top with half of the onions. Sprinkle with salt, pepper, half of the oregano and Parmesan cheese. Pour half of the cheese sauce over the top. Repeat the process to make one more layer. Bake, uncovered, for 45 minutes.

Meanwhile, prepare the breadcrumb topping. Place the dry ingredients in a small bowl and stir to combine. Add the olive oil and stir again. Sprinkle over the gratin after it has baked for the 45 minutes. Bake an additional 15 minutes or until hot, bubbly and lightly browned. Let stand about 10 minutes before serving.

Notes: The original recipe called for 2 pounds of squash and added 2 pounds of sliced, precooked potatoes. I made it that way and did not like the combination of squash and potatoes, but you might want to give it a try.

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