Summer Squash Casserole
Filled with yellow squash, zucchini, red peppers and topped with crunchy garlicky breadcrumbs. Really delicious and a great side dish that's not too heavy.
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!