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Photo:Photographer: Stacy K. Allen, Food Stylist: Ana Kelley, Prop Stylist: Julia Bayless
Photographer: Stacy K. Allen, Food Stylist: Ana Kelley, Prop Stylist: Julia Bayless
Active Time:30 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil4large yellow squash, sliced 1/4-inch thick (about 10 cups)1mediumsweet onion, thinly sliced1teaspoonsalt, divided1clovegarlic, finely chopped1teaspoonfinely chopped fresh thyme leaves1cupshredded sharp Cheddar cheese½cupwhole milk2large eggs½teaspoonground pepper1(3.5-ounce) sleeveround buttery crackers (such as Ritz; about 28 crackers), crumbled2tablespoonsunsalted butter, melted
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
4large yellow squash, sliced 1/4-inch thick (about 10 cups)
1mediumsweet onion, thinly sliced
1teaspoonsalt, divided
1clovegarlic, finely chopped
1teaspoonfinely chopped fresh thyme leaves
1cupshredded sharp Cheddar cheese
½cupwhole milk
2large eggs
½teaspoonground pepper
1(3.5-ounce) sleeveround buttery crackers (such as Ritz; about 28 crackers), crumbled
2tablespoonsunsalted butter, melted
Directions
Preheat oven to 350°F. Heat oil in a large nonstick skillet over medium heat. Add squash, onion and 1/2 teaspoon salt; cook, stirring occasionally, until very soft, about 15 minutes. Stir in garlic and thyme; cook, stirring often, until fragrant, about 2 minutes. Transfer to a colander and let stand for 5 minutes to drain, then press dry with paper towels. (Pressing squash dry with paper towels will make sure the casserole isn’t watery once the dish is baked.)
Whisk Cheddar, milk, eggs, pepper and the remaining 1/2 teaspoon salt together in a large bowl. Add the squash mixture; stir to combine.
Stir crumbled crackers and butter together in a medium bowl until well coated.
Coat an 8-inch-square baking dish with cooking spray. Transfer the squash mixture to the prepared dish; top evenly with the cracker mixture. Bake until set and golden on top, about 20 minutes.
Frequently Asked QuestionsAccording to theUSDA, 1 cup of cooked yellow squash will give you about 37% of your day’s worth of vitamin C and 11% of your potassium. Yellow squash is also rich in antioxidants, particularly lutein and zeaxanthin, which have been shown to help protect the skin, heart, bones and eyes, partly through their ability to reduce inflammation, according to research published inMolecules.Cheese provides many important nutrients, including calcium, which is necessary for bone, heart, nerve and muscle function and health. It also provides probiotics—those good-for-you gut bacteria. Some types of cheese are higher in sodium than others, so if you’re sensitive to sodium, you could choose alower-sodium cheese. As far as the saturated fat in cheese goes, there is some question as to whether the types of saturated fat in cheese are actually harmful (yes, there are different types of saturated fats).Yes, as long as you eat dairy and eggs, this dish is vegetarian-friendly.Absolutely! This casserole can be made with zucchini or a combination of zucchini and yellow squash.Yes, if you don’t have fresh thyme on hand, you can use 1/4-1/2 teaspoon of dried thyme instead.You can assemble the casserole a day in advance, minus the cracker topping, and store in the refrigerator. The following day, top the casserole with the cracker mixture and bake until set and golden brown on top.No, there’s no need to peel yellow squash! The skin of summer squash, such as yellow squash and zucchini, is thin and edible. When shopping for yellow squash, look for those that are firm to the touch, with smooth and vibrant yellow skin. Avoid yellow squash with large dents or gashes. Before cooking, be sure to wash the yellow squash and scrub off any dirt.To prevent the squash casserole from getting watery, cook the squash in the skillet first. This helps release water. It’s important to drain the cooked squash in a colander for 5 minutes and press it dry with paper towels to remove excess moisture.
Frequently Asked Questions
According to theUSDA, 1 cup of cooked yellow squash will give you about 37% of your day’s worth of vitamin C and 11% of your potassium. Yellow squash is also rich in antioxidants, particularly lutein and zeaxanthin, which have been shown to help protect the skin, heart, bones and eyes, partly through their ability to reduce inflammation, according to research published inMolecules.
Cheese provides many important nutrients, including calcium, which is necessary for bone, heart, nerve and muscle function and health. It also provides probiotics—those good-for-you gut bacteria. Some types of cheese are higher in sodium than others, so if you’re sensitive to sodium, you could choose alower-sodium cheese. As far as the saturated fat in cheese goes, there is some question as to whether the types of saturated fat in cheese are actually harmful (yes, there are different types of saturated fats).
Yes, as long as you eat dairy and eggs, this dish is vegetarian-friendly.
Absolutely! This casserole can be made with zucchini or a combination of zucchini and yellow squash.
Yes, if you don’t have fresh thyme on hand, you can use 1/4-1/2 teaspoon of dried thyme instead.
You can assemble the casserole a day in advance, minus the cracker topping, and store in the refrigerator. The following day, top the casserole with the cracker mixture and bake until set and golden brown on top.
No, there’s no need to peel yellow squash! The skin of summer squash, such as yellow squash and zucchini, is thin and edible. When shopping for yellow squash, look for those that are firm to the touch, with smooth and vibrant yellow skin. Avoid yellow squash with large dents or gashes. Before cooking, be sure to wash the yellow squash and scrub off any dirt.
To prevent the squash casserole from getting watery, cook the squash in the skillet first. This helps release water. It’s important to drain the cooked squash in a colander for 5 minutes and press it dry with paper towels to remove excess moisture.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)152Calories11gFat10gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
