Ingredients and Weight:
- Yellow summer squash, 2 pounds
- Zucchini, 2 pounds
- Onion, 1 medium, chopped
- Red bell pepper, 1 medium, chopped
- Garlic, 4 cloves, minced
- Olive oil, 2 tablespoons
- Chicken broth or vegetable broth, 1 cup
- Heavy cream, 1 cup
- Grated Parmesan cheese, 1/2 cup
- Breadcrumbs, 1/2 cup
- Dried thyme, 1 teaspoon
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Trim and cut the squash and zucchini into 1/2-inch cubes.
- Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and garlic, and cook until softened, about 5 minutes.
- Stir in the squash and zucchini and cook until they start to soften, about 10 minutes.
- Transfer the vegetable mixture to a greased 9x13 inch baking dish.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, breadcrumbs, thyme, salt, and pepper.
- Pour the sauce over the vegetables in the baking dish.
- Bake for 50-60 minutes, or until the squash is tender and the sauce has slightly browned.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 180
- Fat: 10 grams
- Carbohydrates: 20 grams
- Protein: 8 grams
Dish Characteristics:
- Creamy and flavorful
- Vibrant and summery
- Easy to prepare
- Versatile side dish or main course
User Comments:
- "This squash casserole is absolutely delicious! It's the perfect combination of flavors and textures."
- "I love how easy this dish is to make. It's a great way to use up summer squash from my garden."
- "The sauce is so creamy and rich. It's the best squash casserole I've ever had."
Special Precautions and Tips:
- If you don't have heavy cream, you can substitute milk or evaporated milk.
- For a gluten-free option, use gluten-free breadcrumbs.
- Allow the casserole to rest for 10 minutes before serving to allow the flavors to blend.
