Summer squash and zucchini shine in this Healthy Summer Squash Casserole!
I finally did it. After weeks of avoiding turning on the oven to cook, I caved. My garden just started producing little baby squash and zucchini and I had my heart set on a yummy casserole. You see I love classic southern squash casserole, but my thought process was to put a healthy twist on it and make a healthy summer squash casserole.
I added fluffy quinoa, creamy Greek yogurt and piles of kale.
Basically all of the healthy goodness packed into one casserole dish.
And some cheese on top. Just because I can.
The end result is a mainly healthy comfort food and perfect complete vegetarian meal.
It reheats well for lunches or makes a great summer side dish.
Plus it’s a great way to start eating all those squash my plant is growing!
- 1 cup dried quinoa
- 1/2 tablespoon olive oil
- 1/2 sweet onion
- 1 bunch curly kale about 6 cups
- 1 1/2 teaspoons minced garlic
- 1/2 cup vegetable broth
- 2 small yellow squash cut in 1/2 inch pieces (2 cups)
- 1 regular zucchini cut in 1/2 inch pieces (2 cups)
- 1/4 cup fresh oregano chopped
- 1/4 cup fresh basil chopped
- 1/2 cup plain Greek yogurt
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
- 1 cup + 2 tablespoons panko
- 1 large egg beaten
- 3/4 teaspoon salt divided
- 1/2 teaspoon pepper divided
- cooking spray
- Preheat oven to 400 degrees and spray a 8 x 8 casserole dish with cooking spray.
- Cook quinoa according to package instructions. Add 1/4 teaspoon of the salt to the water.
- Add olive oil to a large pot and warm to medium heat. Add onions and cook for 5 minutes until translucent. Add a pinch of salt and pepper.
- Add kale and garlic to pot. Sautee for 1 minute. Be careful not to burn the garlic. Add another pinch of salt and pepper.
- Add the broth to the pot and stir until kale starts to wilt. Cook kale for 2-3 minutes.
- Add squash and zucchini. Add pinch of salt and pepper. Cook for an additional 5-8 minutes until tender.
- Stir in the herbs.
- Remove from heat and stir in Greek yogurt, cheese and the 1 cup of panko. Taste to check salt and pepper levels. Add if necessary.
- Stir in the beaten egg.
- Spread mixture in the greased casserole dish. Top with the remaining 2 tablespoons of panko.
- Bake for 30-35 minutes or until golden brown on top.
Thanks for stopping by today! Tomorrow is Fashion Friday and I’m showing you my favorite way to wear shorts this season.
What is your favorite thing to do with an overabundance of summer squash?