Description
A delightful gluten-free casserole featuring yellow squash, onion, and cheese, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 4 cups yellow squash, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup gluten-free breadcrumbs
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- 3 eggs, beaten
- 1/2 cup milk (or dairy-free alternative)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: herbs such as thyme or basil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened, about 3-5 minutes.
- Add the sliced squash to the skillet and cook for approximately 5-7 minutes until slightly tender.
- In a large bowl, combine the sautéed squash mixture with gluten-free breadcrumbs, shredded cheese, beaten eggs, milk, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased baking dish. Bake for 25-30 minutes, or until the casserole is set and has a golden crust on top.
- Let the casserole cool for a few minutes before serving.
Notes
Customize with different herbs and cheese for varied flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 180mg