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Summer Squash Casserole

August 29, 2014 By Tekesha 19 Comments

Summer Squash Casserole

Remember when it used to be hell on earth to get a recipe out of someone? Everyone’s recipe was a “secret” and there was no way they could give it to you without some family member rolling in their grave. The first time I had summer squash was at an office potluck and it was served with a ton of onions and swimming in butter. Sooo good! The woman who brought it refused to say exactly how she made it. Thanks to the internet I later learned the “secret family recipe” was a totally standard recipe for yellow squash and made all over Florida. (Squash + Onion + Butter + Water = Boom. Good grief lady, THAT is what you were trying to keep under wraps?!) Since I learned the recipe, I’ve made it hundreds of times and I always clean my plate. I was not even tempted to try it another way until I came across Gourmet Girl’s Yellow Cheddar Squash Casserole the other day and it’s the perfect twist.

Summer Squash Casserole

The squash is sautéed and then baked in a cheesy sauce and topped with an almond flour crumble. Once it has cooled a bit, you can slice it up and serve it with whatever protein you have on hand or even just a big salad. It keeps for a long time in the fridge or freezer so it’s perfect to bake at the beginning of the week and then slice up throughout the week as needed for a side dish. I’ve adapted her incredible recipe to suit my tastes. Okay. Here we go:

  • 5 yellow squash
  • 1/2 white onion
  • 1 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 stick of butter, room temperature
  • 1 cup of almond flour
  • 1 tsp paprika (optional)
  • Salt and Pepper

Preheat your oven to 350.

Slice your squash and onion and set out your thyme.

Summer Squash Casserole

Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.

Summer Squash Casserole

Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.

Summer Squash Casserole

Remove the thyme stems from the skillet and drain off any water or oil still in the pan.

In a small bowl, add almond flour and softened butter…

Summer Squash Casserole

combine with a fork or your hands until it turns into a paste.

Summer Squash Casserole

In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.

Summer Squash Casserole

Pour into a baking dish.

Summer Squash Casserole

Top with dollops of the almond paste and a sprinkle of paprika.

Summer Squash Casserole

Bake for approximately 40 minutes, until the top is golden brown and bubbly.

Summer Squash Casserole

Let it cool and then slice and serve.

Summer Squash Casserole

I like to serve my casserole with baked BBQ chicken tenderloins.

Summer Squash Casserole

5.0 from 4 reviews
Summer Squash Casserole
 
Print
Prep time
2 mins
Cook time
55 mins
Total time
57 mins
 
Easy vegetable casserole of tender, yellow summer squash & herbs baked in a cheesy sauce and topped with almond flour crumble. Perfect side dish.
Author: Tekesha @ EatMoreFoodProject
Serves: 8
Ingredients
  • 5 yellow squash
  • ½ white onion
  • 1 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ cup heavy whipping cream
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 stick of butter, room temperature
  • 1 cup of almond flour
  • 1 tsp paprika (optional)
  • Salt and Pepper
Instructions
  1. Preheat your oven to 350.
  2. Slice your squash and onion and set out your thyme.
  3. Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.
  4. Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.
  5. Remove the thyme stems from the skillet and drain off any water or oil still in the pan.
  6. In a small bowl, combine almond flour and softened butter with a fork or your hands until it turns into a paste.
  7. In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
  8. Pour into a baking dish.
  9. Top with dollops of the almond paste and a sprinkle of paprika.
  10. Bake for approximately 40 minutes, until the top is golden brown and bubbly.
  11. Let it cool and then slice and serve.
Nutrition Information
Calories: 412 Fat: 36 Carbohydrates: 10 Sugar: 3 Sodium: 405 Protein: 16
3.2.1311

 

Filed Under: Side Dishes

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Comments

  1. Taylor says

    August 29, 2014 at 10:52 AM

    Haha I totally laughed at the comment about the secret family recipe from your co-worker. Some people are stingy with their recipes! I totally understand if it really is a secret recipe, but if it’s something you pulled out of Taste of Home a few years back, then secret it is not. Anyway, this looks totally amazing. I am definitely making this ASAP. I love the idea of almond flour and butter to make the topping – never would have thought of that!

    Reply
    • Tekesha says

      August 29, 2014 at 11:02 AM

      Yay!! Thanks! Gwyneth Paltrow did that in one of her books. She was talking about some amazing pasta recipe she had at a neighbor’s house that was the most delicious thing ever and then said she couldn’t give us the recipe, so here is a different one instead. Wut? In a cookbook?? The entire purpose of which is to divulge recipes??!? If you can’t give out the recipe, dont mention it in your cookbook love. lol

      Reply
      • Maurice Peugh says

        April 2, 2020 at 6:08 PM

        This is an excellent recipe. I made it replacing the parmesan cheese and cream with a small block of cream cheese. My wife loves it too.

        Reply
        • Tekesha says

          April 2, 2020 at 6:23 PM

          Thank you so much, Maurice! That sounds like a wonderful swap. I will definitely try it! 😀

          Reply
  2. Rachel says

    August 29, 2014 at 6:38 PM

    My older sister has a fudge recipe from her grandmother that our dad’s been begging for for years. She refuses to give it up, but I bet anything it’s the easy recipe off the back of the evaporated milk can! I think it’s silly to hoard recipes–To me, food is meant to be shared, and if someone wants the recipe, I’m happy to give it to them. Not to mention, I’d be a pretty crappy food blogger if I didn’t share recipes! 😀 That being said, I’m glad you shared this one because I’m always looking for different things to do with summer squash, and this looks great!

    Reply
    • Tekesha says

      August 29, 2014 at 6:58 PM

      Ha ha ha!!!! I fully believe in sharing the wealth of food/recipe knowledge. I guess it is more important to me that people make good food than it is for me to seem like some sort of cooking wizard. And I’m so happy you share your wonderful recipes with the rest of us! 🙂

      Reply
  3. Lindsay says

    August 31, 2014 at 9:07 PM

    Are the yellow squash yellow zucchini? Or courgettes?

    Reply
    • Tekesha says

      August 31, 2014 at 11:42 PM

      Hi Lindsay! I had to look that up. Yes, when I look up pictures of yellow courgettes, that is exactly what I am talking about.

      Reply
      • Sherry says

        October 27, 2019 at 1:35 PM

        Absolutely loved this recipe! My 16 year old I’m-not-eating-vegetables son even asked for a second helping! Thank you for sharing!

        Reply
        • Tekesha says

          October 27, 2019 at 1:37 PM

          Woo hoo, Sherry!! I have a vegetable-avoider at home as well so I know what a win it can feel like! 😀

          Reply
  4. Andrea @ Cooking with Mamma C says

    September 3, 2014 at 11:53 AM

    Tekesha, I’m so glad I found your site! I’m intrigued by the idea of almond flour but have never tried it. Does it give foods a strong, nutty flavor?

    Reply
    • Tekesha says

      September 3, 2014 at 12:20 PM

      Yay! So glad to find you too! The nutty flavor isn’t that noticeable to me, particularly in this recipe and others where it is just a topping or it’s mixed with strong flavors like cheddar cheese. There are a couple of cheesecake recipes that use just almond flour and melted butter as a crispy base, and then it tastes like a cookie with nuts. I can also pick up the nutty taste when it is used as a binder, like for meatballs and meatloaf, because it can easily easily absorb weaker flavors and make the texture of things a bit drier than you’d expect. Get a bag an experiment. Or you can make your own just by pulsing almonds in the food processor until they are in a fine dust. If you keep your food processor running for a few more minutes, you will end up with almond paste, which is also delicious, lol 🙂

      Reply
      • Andrea @ Cooking with Mamma C says

        September 3, 2014 at 1:10 PM

        Very helpful! Thank you! I have a bag of almonds calling my name… 🙂

        Reply
  5. Kelly @ Trial and Eater says

    September 16, 2014 at 2:54 PM

    Haha, I always find it entertaining when someone refuses to give you a recipe. It makes people feel special 🙂 The almond flour crumble sounds really interesting, thanks for sharing!

    Reply
    • Tekesha says

      September 16, 2014 at 2:58 PM

      Ha ha ha! My pleasure! 🙂

      Reply
  6. Andra Harris says

    April 28, 2018 at 2:25 PM

    Can’t wait to try this recipe. Since we are eating Keto now I look for as many new recipes as I can. This one surely fits the boll. Thanks!

    Reply
    • Tekesha says

      April 30, 2018 at 3:33 PM

      Hope you enjoy it, Andra! 🙂

      Reply
  7. Grace says

    November 28, 2019 at 12:36 PM

    This recipe has become a Thanksgiving tradition! Thanks for sharing!

    Reply
    • Tekesha says

      November 29, 2019 at 6:13 PM

      Thank you so much, Grace!!! I’m so happy you enjoy it! 😀

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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