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Summer Squash Casserole

Yellow squash and zucchini are both summer squash, an August Foods of the Month. Summer squash has a delicate, light flavor making them the perfect side dish to your summer dinners. The bright colors mean that summer squash is full of an OrganWise Guys favorite – antioxidants! Our summer squash casserole takes only minutes to make and serves the entire family. To create the dish, follow these steps:

  1. Slice 2 zucchinis, 3 yellow squashes, 1 russet potato and 2 vine ripe tomatoes into very thin coins. Our mandolin makes this really easy, but if you don’t have one that’s okay.
  2. Next, heat extra-virgin olive oil on the stovetop over medium-high heat and add sliced onions. Cook for about 3 minutes, then add garlic and sauté until browned.
  3. Pour onion/garlic mixture into an 8 x 8 baking pan. Add a little more olive oil.
  4. Arrange your veggies in a fun pattern in the baking dish. Top with salt, pepper, and your favorite herbs.
  5. Cover with foil and roast at 425 degrees for 30 minutes, until the veggies soften and starting to brown at the top.
  6. Remove pan from oven, sprinkle the veggies with low-fat cheese, and broil for about 3 more minutes. Enjoy this dish right from the oven!

    Our summer squash casserole ready to go into the oven!

    Our summer squash casserole ready to go into the oven!

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