Summer Squash Casserole

Success! I finally found a recipe both healthy and affordable! Plus my husband even likes it and he hates zucchini and squash. DOUBLE SUCCESS! We ate this with lightly buttered toast creating a completely satisfying meal.


Summer Squash Casserole

  • 1 Tbsp olive oil
  • 1 medium yellow onion
  • 1 tsp minced garlic
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium potato
  • 1-2 medium tomatoes
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 1 c. Italian cheese, shredded

Preheat the oven to 400 degrees. Finely chop the onion and garlic. Place both in a skillet with the olive oil and saute until softened, about five minutes. Thinly slice the rest of the vegetables and spray the inside of an 8×8 dish with cooking spray. Coat the bottom of the dish with the onion/garlic mixture and place the sliced veggies in the baking dish vertically, alternating. Add the salt, pepper, and thyme on top of the layered veggies. Cover with foil and bake for 30 minutes. Remove foil and top with the Italian cheese. Bake for another 10-15 minutes or until the cheese has browned. Viola!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s