Mixed Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.3
  • Total Fat: 14.6 g
  • Cholesterol: 30.7 mg
  • Sodium: 547.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.8 g

View full nutritional breakdown of Mixed Squash Casserole calories by ingredient
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A lovely blend of yellow squash, zucchini and cheese. A lovely blend of yellow squash, zucchini and cheese.
Number of Servings: 4


    6 cups Squash - Yellow and Zucchini, sliced into (approx) 1/8" circles
    1/3 cup Ricotta Cheese, part skim milk
    1/2 Cream Cheese - Whipped
    1/4 cup 2% Shredded Cheddar Cheese
    3/4 cup, chopped Onions
    2 clove Garlic, minced
    1/4 cup canned Coconut Milk
    1 tbsp Smart Balance Light Buttery Spread
    1/4 cup Bread Crumbs - Italian Style
    1/2 tsp Kosher Salt (by 65PLUS1)
    1/2 tsp Pepper, black


PRE-HEAT the oven to 325 degrees.

IN a large bowl combine the two squashes, ricotta cheese, cream cheese, cheddar cheese, onion, garlic. coconut milk, salt, and pepper. Stir well to combine and so all the squash is coated with cheese.

SPRAY a 1 1/2 quart casserole dish with spray oil. Pour the squash mixture into the dish.

BAKE, covered for 30 minutes.

MELT the butter and add the breadcrumbs. Stir well to combine and all the bread crumbs are damped with butter.

UNCOVER the casserole. Sprinkle with bread crumbs and continue baking for 30 minutes until the top is brown and the casserole is hot & bubbly.

REMOVE from oven and allow to cool for five minutes.


Serving Size: Makes 4 servings about 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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