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Summer Squash Casserole

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Summer Squash Casserole -A celebration of zucchini and summer squash with cheese and black pepper seasonings ! Too irresistible isn't it ? If you miss out on this Summer Squash Casserole, you'll be missing on something truly worthwhile ! Don't you think so?
Ingredients
  Pure olive oil 1 Tablespoon, divided (Filippo Berio®, 100% Pure)
  Zucchini 1⁄2 Pound, cut into 1/4 inch slices
  Yellow squash 1⁄2 Pound, cut into 1/4 inch slices
  Salt 1 Teaspoon
  Black pepper To Taste
  Grated parmesan cheese 3 Tablespoon
  Sliced fontina cheese/Sliced mozzarella cheese 3 Ounce
Directions

Preheat oven to 350°F.
Lightly coat 13 x 9 inch baking pan with small amount of olive oil.
Arrange 1/3 of zucchini and squash in pan.
Sprinkle with 1/3 of salt, pepper, Parmesan cheese and remaining olive oil.
Repeat layers twice.
Bake for 25 minutes.
Place cheese slices on top of zucchini; bake for an additional 5 to 8 minutes until cheese melts.
Garnish with chopped fresh parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer, Everyday
Ingredient: 
Vegetable

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4.108335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 732 Calories from Fat 482

% Daily Value*

Total Fat 55 g85%

Saturated Fat 26.3 g131.4%

Trans Fat 0 g

Cholesterol 138.3 mg46.1%

Sodium 3329.9 mg138.7%

Total Carbohydrates 18 g6.1%

Dietary Fiber 5 g20.1%

Sugars 10.2 g

Protein 45 g89.3%

Vitamin A 28.6% Vitamin C 64.6%

Calcium 100.7% Iron 9.9%

*Based on a 2000 Calorie diet

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Summer Squash Casserole Recipe