Description
A creamy and cheesy gluten-free squash casserole that’s delicious as a side or main dish, packed with vegetables.
Ingredients
Scale
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup gluten-free breadcrumbs
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add sliced squash and zucchini to the skillet and cook until tender.
- In a large bowl, combine sautéed vegetables, gluten-free breadcrumbs, cheese, eggs, milk, salt, pepper, and paprika. Mix well.
- Transfer the mixture to a greased casserole dish.
- Bake in the preheated oven for 25-30 minutes, or until set and golden.
- Let cool slightly before serving.
Notes
For added flavor, try using different types of cheese or mix in other vegetables like bell peppers or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg