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- 3 medium yellow summer squashes - 3 medium zucchinis - 1 medium onion - 1 cup cherry tomatoes - 1 cup corn kernels - 1 cup cheddar cheese, shredded - 1 cup whole wheat breadcrumbs - 2 cloves garlic - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar In this summer squash casserole, fresh produce plays a key role. The yellow summer squashes and zucchinis bring a light, crisp flavor that shines through. I like to slice the squashes thinly to ensure even cooking. You can also use a mandoline for this task. The medium onion adds sweetness, which balances the dish. Cherry tomatoes and corn kernels bring bursts of color and sweetness. They make the casserole more inviting and flavorful. Next comes the cheese and breadcrumbs. I love using cheddar cheese for its rich taste. It melts beautifully and adds a creamy texture. Whole wheat breadcrumbs give a nice crunch on top. They soak up some of the juices from the veggies, creating a tasty topping. Finally, seasonings and oils like garlic, oregano, and basil make this dish pop. They add depth and warmth. Olive oil gives a nice richness and helps cook the veggies evenly. Balsamic vinegar adds a hint of tang that rounds out the flavors. This combination of ingredients makes the casserole not only delicious but also healthy. For the full recipe, check out the details in the main article. First, preheat your oven to 375°F (190°C). This step ensures even cooking. While the oven heats up, slice and dice your fresh ingredients. You need three medium yellow summer squashes and three medium zucchinis. Cut them into thin rounds. Next, finely dice one medium onion to add depth to the flavor. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté them until the onion looks clear, which should take about three to four minutes. Then, add your sliced summer squash and zucchini. Stir gently for about five to seven minutes. You want the vegetables to soften slightly but not lose their shape. Now, it's time to add the fun part! Stir in one cup of corn kernels and one cup of halved cherry tomatoes. Season this mix with one teaspoon of dried oregano, one teaspoon of dried basil, half a teaspoon of salt, and a quarter teaspoon of black pepper. Let this cook for another two to three minutes. This helps the flavors blend perfectly. Grab a baking dish and layer half of the vegetable mix at the bottom. On top of that, sprinkle half of one cup of shredded cheddar cheese evenly. Repeat this with the remaining vegetable mix and the rest of the cheese. In a small bowl, mix one cup of whole wheat breadcrumbs with one tablespoon of balsamic vinegar. Sprinkle this breadcrumb mix over the top layer of cheese. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After that, carefully remove the foil and bake again for another 10 to 15 minutes. The casserole should be golden brown on top. Once done, take it out of the oven and let it cool for a few minutes before serving. Enjoy your healthy summer squash casserole! For the full recipe, check out the details above. Using fresh seasonal vegetables is key. They taste better and have more nutrients. I love selecting bright, firm squashes and ripe tomatoes. This makes a big difference in flavor. Layering techniques matter too. Start with half the vegetable mix in your baking dish. Then, add half of the cheese. Repeat this process. This way, every bite is full of goodness. For squash, the ideal sauté time is about 5-7 minutes. This softens the veggies without losing crunch. Stir gently so they cook evenly. To ensure crispy breadcrumbs, mix them well with balsamic vinegar. This helps them brown nicely in the oven. Sprinkle them on top just before baking. When serving, I like to use the baking dish. It looks rustic and inviting. You can scoop individual servings onto plates too. Garnish with fresh basil leaves for a bright touch. For side dishes, consider a light salad or some crusty bread. Both complement the casserole well. Explore options that balance flavors and add variety. {{image_4}} You can change the cheese in this dish for different tastes. Try mozzarella for creaminess or feta for a tangy kick. If you want a dairy-free option, use vegan cheese. This way, you can enjoy the casserole while sticking to your diet. Instead of regular breadcrumbs, you can use gluten-free ones. This swap makes the dish friendly for those with gluten sensitivities. You can also crush gluten-free crackers or use ground almonds for a nice crunch. For a vegan version, skip the cheese and use plant-based alternatives. You can also replace the butter with olive oil or a vegan butter. This makes the casserole just as rich and tasty. If you want a low-carb meal, try using cauliflower instead of squash. Cauliflower has a similar texture but fewer carbs. You can also skip the breadcrumbs to cut down on carbs even more. Adding spices can give your casserole a zestier flavor. Try a pinch of cayenne for heat or a sprinkle of smoked paprika for depth. These spices can really elevate the dish. You can also mix in proteins like diced chicken or canned beans. This adds heartiness and makes it more filling. Plus, it turns the dish into a complete meal. For the full recipe, check out the Wholesome Summer Squash Delight. To store leftovers, let the casserole cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to 4 days. If you plan to eat it later, refrigerate as soon as possible. You can freeze the casserole for long-term storage. Cut it into portions and wrap each piece well. Use freezer-safe containers or heavy-duty foil. It lasts about 2-3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until hot. For meal prep, portion the casserole into single servings. This makes it easy to grab for lunch or dinner. Combine it with salads or proteins like grilled chicken. You can make a week’s worth of meals in one go! Yes, you can prepare this casserole ahead of time. Simply follow these steps: - Prep the ingredients: Slice the summer squash, zucchini, and onion. - Cook the mixture: Sauté the onion and garlic, then add the squash and zucchini. - Layer the casserole: Place the vegetable mix and cheese in the baking dish. - Cover and chill: Wrap it tightly with foil and store it in the fridge. When ready to bake, heat the oven to 375°F (190°C) and bake for about 30-35 minutes. Summer squash and zucchini are closely related but not the same. They share a mild flavor and soft skin. Here are their main points: - Shape: Zucchini is usually a dark green color and can be straight or curved. Summer squash is yellow and tends to be rounder. - Taste: Both have a similar mild taste that works in many dishes. - Uses: You can use them interchangeably in recipes, including this casserole. Yes, you can easily swap out cheddar cheese. Here are some options: - Mozzarella: It melts well and has a mild taste. - Parmesan: This adds a sharp flavor and nice crust. - Dairy-free cheese: Use brands like Daiya or follow your favorite recipe for homemade options. This casserole pairs well with many sides. Here are some ideas: - Grilled chicken: Adds protein and flavor. - Quinoa salad: A light and fresh option. - Steamed broccoli: Complements the casserole well. Watch for these signs to tell if your casserole is ready: - Golden brown top: The breadcrumb topping should be crispy and golden. - Bubbling edges: Look for bubbles around the sides of the dish. - Tender veggies: Check if the squash and zucchini are soft when pierced with a fork. For the full recipe, check out the details above! This blog post shared a delicious summer squash casserole recipe packed with fresh ingredients. I highlighted key steps from prepping the veggies to baking. Flavorful hints and storage tips were also provided to keep leftovers fresh. You can modify this dish with different cheeses or even make it vegan. Make this casserole your own, and enjoy healthy meals made easy. I hope you try it soon for a tasty addition to your menu!

Healthy Summer Squash Casserole

Discover the Wholesome Summer Squash Delight, a delicious casserole that combines fresh summer squashes, zucchini, cherry tomatoes, and cheddar cheese for a nutritious meal! This easy recipe features a crispy breadcrumb topping and is perfect for summer gatherings. Ready in just 50 minutes, it's a delightful way to enjoy seasonal veggies. Click to explore this flavorful recipe and bring a taste of summer to your table!
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Ingredients
  

3 medium yellow summer squashes, thinly sliced

3 medium zucchini, thinly sliced

1 medium onion, finely diced

1 cup cherry tomatoes, halved

1 cup cheddar cheese, shredded

1 cup corn kernels (fresh or frozen)

1 cup whole wheat breadcrumbs

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing until fragrant and the onion becomes translucent, which should take about 3-4 minutes.

      Incorporate the sliced yellow summer squash and zucchini into the skillet. Stir gently to combine, then cook for an additional 5-7 minutes, or until the vegetables begin to soften slightly.

        Add the corn kernels, halved cherry tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well and allow everything to cook for another 2-3 minutes, so the flavors meld beautifully.

          Take a baking dish and evenly layer half of the vegetable mixture at the bottom. Follow with half of the shredded cheddar cheese, spreading it uniformly over the top.

            Repeat the layering process with the remaining vegetable mixture and the remaining cheddar cheese on top.

              In a small bowl, combine the whole wheat breadcrumbs and balsamic vinegar, mixing until the breadcrumbs are lightly coated. Sprinkle this breadcrumb mixture generously over the top layer of cheese in the casserole.

                Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 25 minutes.

                  After 25 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 10-15 minutes, or until the breadcrumb topping is golden brown and crispy.

                    Once done, remove the casserole from the oven and allow it to cool for a few minutes to set before serving.

                      - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                        - Presentation Tips: Serve warm in the baking dish or scoop onto individual plates. Garnish with fresh basil leaves for a pop of color and freshness.