Cheesy Squash and Zucchini Casserole

Vegetarian
Popular
Health score
3%
Cheesy Squash and Zucchini Casserole
60 min.
8
248kcal

Suggestions


If you’re searching for a deliciously comforting dish that showcases the best of seasonal produce, look no further than our Cheesy Squash and Zucchini Casserole. This vegetarian delight captivates the taste buds with its rich, cheesy flavor and a satisfying blend of textures. With layers of tender yellow squash and zucchini, each bite is both hearty and wholesome, making it the perfect addition to any meal.

Not only is this casserole a crowd-pleaser, but it’s also incredibly easy to prepare, ready to serve in just 60 minutes! The classic combination of Cheddar cheese, buttery biscuit mix, and a hint of sweetness from sugar brings together a delightful medley of flavors that balances the earthiness of the vegetables. You’ll love the golden, crunchy topping that adds an irresistible crunch that pairs beautifully with the creamy filling.

Whether you’re looking for a tasty side dish for a family dinner, a starter for a gathering, or a satisfying snack, this casserole fits the bill. With only 248 calories per serving, you can indulge without the guilt while enjoying a delicious, nutrient-rich meal. It’s nutritious, filling, and bound to become a favorite in your kitchen. Get ready to impress your guests and nourish your family with this hearty, cheesy casserole that highlights the flavors of summer and celebrates the joy of cooking with fresh vegetables!

Ingredients

  • 0.5 cup biscuit baking mix bisquick® (such as )
  • 0.3 cup bread crumbs 
  • 0.5 cup butter 
  •  eggs 
  • 0.5  onion diced
  • teaspoon salt 
  • cup cheddar cheese shredded
  • tablespoon sugar white
  • pound baby squash yellow sliced
  • pound zucchini sliced

Equipment

  • bowl
  • oven
  • pot
  • casserole dish

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Fill a large pot with water and bring to a rolling boil.
  3. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes.
  4. Drain and transfer vegetables to a large bowl.
  5. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed.
  6. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  7. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Nutrition Facts

Calories248kcal
Protein11.5%
Fat67.35%
Carbs21.15%

Properties

Glycemic Index
27.64
Glycemic Load
1.87
Inflammation Score
-6
Nutrition Score
9.7521738695062%

Flavonoids

Isorhamnetin
0.34mg
Kaempferol
0.04mg
Quercetin
1.77mg

Nutrients percent of daily need

Calories:247.75kcal
12.39%
Fat:18.98g
29.21%
Saturated Fat:10.76g
67.26%
Carbohydrates:13.41g
4.47%
Net Carbohydrates:11.79g
4.29%
Sugar:5.63g
6.26%
Cholesterol:85.7mg
28.57%
Sodium:616.27mg
26.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.3g
14.59%
Vitamin C:20.32mg
24.63%
Phosphorus:184.41mg
18.44%
Vitamin B2:0.3mg
17.63%
Vitamin A:782.71IU
15.65%
Calcium:148.38mg
14.84%
Manganese:0.27mg
13.51%
Folate:52.9µg
13.23%
Vitamin B6:0.26mg
13.15%
Selenium:9.2µg
13.14%
Potassium:354.96mg
10.14%
Vitamin B1:0.14mg
9.39%
Zinc:1.13mg
7.5%
Magnesium:29.28mg
7.32%
Fiber:1.62g
6.47%
Vitamin K:6.24µg
5.94%
Iron:1.01mg
5.64%
Vitamin B3:1.13mg
5.63%
Vitamin B5:0.54mg
5.4%
Vitamin B12:0.31µg
5.21%
Copper:0.09mg
4.74%
Vitamin E:0.7mg
4.67%
Vitamin D:0.3µg
2.03%
Source:Allrecipes