Ingredients and Weight: - 3 medium summer squash, thinly sliced (about 8 oz.) - 2 medium zucchini, thinly sliced (about 8 oz.) - 1 medium onion, chopped (about 4 oz.) - 1 red bell pepper, chopped (about 4 oz.) - 1/4 cup chopped fresh parsley - 1 cup shredded cheddar cheese - 1 cup shredded Parmesan cheese - 1 cup sour cream - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2/5 (Simple)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray. 2. In a large bowl, combine the sliced squash, zucchini, onion, bell pepper, parsley, cheddar cheese, Parmesan cheese, sour cream, salt, and pepper. Mix well until evenly combined. 3. Transfer the mixture to the prepared baking dish and spread evenly. 4. Bake for 45-50 minutes, or until golden brown on top and bubbly.
Nutritional Information: - Calories: 280/serving - Fat: 16g - Protein: 22g - Carbohydrates: 20g
Dish Characteristics: - Creamy and cheesy - Vibrant and flavorful - Perfect for a summer meal or side dish
User Comments: - "This casserole is so delicious and easy to make! It's a great way to use up extra summer squash and zucchini." - "I love the combination of flavors in this dish. The Parmesan cheese adds a nice salty touch." - "This casserole is a crowd-pleaser. Everyone who tries it loves it!"
Special Precautions and Tips: - If your summer squash or zucchini is not thinly sliced, it will take longer to cook. - To make the casserole ahead of time, simply prepare it as directed and cover it tightly. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for several hours before baking.