Hello my loves,
This Summer squash casserole is full of fresh Summer yellow squash, zucchini, red peppers and cheese. Topped with crunchy garlicky breadcrumbs, what’s not to love?
Crazy to think that we’re at the end of Summer already. Ours has been really fun! We went to see hubby’s family in New Jersey and did a fabulous beach week searching for sand crabs and hitting the board walks. Then we went to Nebraska to see my family and hit the Omaha Zoo, Children’s Museum and lots of other family activities. With my due date being December 2nd, we knew we’d be out of commission for all the holidays this year. Wanted to make the rounds while we can!
Anyways, back to this Summer squash casserole. It really is delicious and a fun way to use up all that fresh Summer squash on the supermarket shelves right now. Let’s get to it!
Summer Squash Casserole
Summer Squash Casserole
Ingredients
- 5 medium summer squash, mix and match yellow squash and zucchini, sliced into 1/4" rounds
- 1 cup yellow onion, diced
- 1 small red pepper, chopped, about a cup
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/3 cup mayonnaise
- salt and pepper to taste, at least 1/2 tsp each
- 1/2 tsp ground garlic
- 2 tbsp unsalted butter
- 2/3 cup panko breadcrumbs
- sprinkle of garlic powder to taste
Instructions
- Preheat oven to 375° and coat a 9x13" with nonstick spray.
- Bring a large pot of water to a boil and then add squash, onion, bell pepper. Cook until squash is just tender (don't overcook) about 5-6 minutes. Drain well and transfer to a paper towel lined baking sheet. Spread out evenly and pat with more paper towels to absorb as much of the liquid as possible.
- In a large bowl mix the cheese, mayonnaise, pepper, salt and garlic powder. Stir in the squash mixture. Transfer to prepared baking dish.
- In a small skillet over medium-low heat, melt the butter. Once melted add in the breadcrumbs and garlic powder. Stir to coat and cook for a few minutes, stirring often, until breadcrumbs are golden brown. Sprinkle on top of squash and bake for 25 minutes until bubbly. Let rest 5 minutes before serving. Enjoy!
Looking for other yummy veggie sides? Try my easy creamed corn with bacon my honey roasted veggies with yogurt sauce or my maple roasted brussels sprouts. As always, if you make any of these be sure to tag me @tessa_port! I love to see you making my recipes.
