Ingredients and Weight:
- Yellow summer squash, sliced: 1 lb
- Zucchini, sliced: 1 lb
- Onion, chopped: 1 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tbsp
- All-purpose flour: 2 tbsp
- Chicken broth: 2 cups
- Milk: 2 cups
- Sharp cheddar cheese, shredded: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened, about 5 minutes.
- Add squash and zucchini to the skillet and cook until slightly tender, about 10 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Stir in sharp cheddar cheese, Parmesan cheese, salt, and pepper.
- Pour mixture into a greased 9x13-inch baking dish.
- Bake for 20-25 minutes, or until bubbly and golden brown.
Nutritional Information:
Per serving (1/8 of casserole):
- Calories: 250
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 400mg
- Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugar: 5g
- Protein: 15g
Dish Characteristics:
- Creamy and savory
- Comforting and homey
- Perfect for a summer meal
User Comments:
- "This casserole was absolutely delicious! The squash and zucchini were cooked to perfection and the sauce was rich and flavorful."
- "I'm not usually a big fan of squash, but I loved this recipe. It was so creamy and cheesy."
- "This casserole is a real crowd-pleaser. I've made it for several parties and it's always a hit."
Special Precautions and Tips:
- Use fresh summer squash and zucchini for the best flavor.
- If you don't have chicken broth on hand, you can substitute vegetable broth or water.
- Feel free to adjust the amount of cheese to your liking.
- Serve immediately with a side of crusty bread or a fresh salad.
