Healthy Yellow Squash Casserole recipe - made with summer squash and zucchini!
Healthy Yellow Squash Casserole recipe: The perfect combination of yellow summer squash, zucchini, quinoa, greek yogurt, and kale! This is a Healthy Squash Casserole that's actually healthy, low fat, and delicious.
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.
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.