Healthy Squash Casserole

Julie Wunder

This Healthy Squash Casserole recipe is the perfect combination of yellow summer squash, zucchini, quinoa, Greek yogurt, and kale! With fresh and unique flavors, this yellow squash and zucchini casserole is a fun twist on the classic southern side dish, that's actually healthy, clean eating, low fat, heart healthy, and delicious.

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Prep Time 20

Cook Time 35

Total Time 55

Course Side Dish, Vegetarian Meal

Cuisine American, Southern

Servings servings

Calories 286 kcal

Ingredients

½ tablespoon olive oil
¼ sweet onion, chopped
6 cups curly kale, chopped
2 teaspoons minced garlic
½ cup low sodium vegetable broth
2 cups yellow squash, cut in ½ inch pieces
2 cups zucchini, cut in ½ inch pieces
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
½ cup plain Greek yogurt
2 cups cooked quinoa
1 cup shredded mozzarella
½ cup shredded parmesan, +2 tablespoons
1 cup panko, + 2 tablespoons
1 large egg, beaten
salt & pepper, divided
cooking spray

Instructions

Preheat oven to 400 degrees and spray a 8 x 8 casserole dish with cooking spray.
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 and sautee for 1 minute until the kale is bright green. 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 or until most of the broth is absorbed.
Add squash and zucchini. Add pinch of salt and pepper. Cook for an additional 5-8 minutes until tender. Stir in the herbs.
Remove the vegetable mixture from the heat and add the cooked quinoa. Stir in Greek yogurt, cheese and the 1 cup of panko. Taste to check salt and pepper levels. Add more if necessary.
Stir in the beaten egg.
Spread mixture in the greased casserole dish. Sprinkle the top with the remaining 2 tablespoons of panko and 2 tablespoons of parmesan.
Bake for 30-35 minutes or until golden brown on top.

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the fridge for up to five days.

Freezing

You can make this dish ahead by freezing the baked casserole. To reheat, cover with foil and bake at 350 degrees for 35-45 minutes.

Nutrition

Calories: 286kcalCarbohydrates: 35gProtein: 19gFat: 9gSaturated Fat: 4gCholesterol: 45mgSodium: 339mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 7082IUVitamin C: 95mgCalcium: 335mgIron: 3mg

Keyword Healthy Squash Casserole, Healthy Summer Squash recipe, Healthy Yellow Squash Casserole recipe

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