Zucchini, Squash, Onion and Cheese Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini, Squash, Onion and Cheese CasseroleIngredients:2-3 T Olive oil (plus tiny bit more for drizzling at the end)1 medium onion, sliced thin3 cloves garlic, finely diced1 medium zucchini, ends cut off and thinly sliced into circles1 medium summer squash, ends cut off and thinly sliced into circlespinch of freshly grated nutmeg2 cups shredded white cheddar cheese1/2 cup Rosemary Asiago Cheese (or other cheese of choice)1/3 +1/4 cup panko crumbsGrated Parmesan for dusting on topSalt and pepper to tasteFresh chopped Italian Parsley for garnish (optional)
Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.
Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving.
Garnish with fresh chopped Italian parsley and enjoy!
Serving Size: 1 9X13 casserole----thin layer
Number of Servings: 6
Recipe submitted by SparkPeople user SHARLENEMRACEK.
Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving.
Garnish with fresh chopped Italian parsley and enjoy!
Serving Size: 1 9X13 casserole----thin layer
Number of Servings: 6
Recipe submitted by SparkPeople user SHARLENEMRACEK.
Nutritional Info Amount Per Serving
- Calories: 294.3
- Total Fat: 17.6 g
- Cholesterol: 46.4 mg
- Sodium: 467.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.1 g
- Protein: 15.9 g
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