This healthy Squash Casserole recipe features layers of tender zucchini and yellow squash topped with gooey cheese and coated in crunchy crumbs. Perfectly seasoned and baked to golden perfection, this weight loss recipe shows you how to make an easy summer squash casserole healthy. This is a low fat recipe that's also low calorie and low sodium for people following heart-healthy and diabetic diets. Kids love it, too!
Find dozens of heart healthy casserole recipes like this high fiber squash that is budget friendly and ready to server in less than an hour.
This casserole prioritizes health by using whole, nutrient-rich vegetables as its base. It relies on heart-healthy olive oil and a modest amount of reduced-fat cheese for flavor, keeping saturated fat low. By using herbs and spices instead of salt, the sodium content is kept to a minimum, making it an excellent choice for a heart-conscious diet.
Yes, this recipe calls for briefly cooking the sliced squash, onion, and garlic on the stovetop. This step is crucial because it tenderizes the vegetables and allows you to drain excess water, which is the secret to preventing a soggy casserole.
To make this even more low-carb, you can reduce or replace the panko bread crumbs. Consider using a topping made from crushed pork rinds, almond flour mixed with parmesan cheese, or simply top with extra cheese and omit the crumb layer entirely.
The key is to remove excess moisture from the squash. After cooking the squash in the skillet, make sure to drain it very thoroughly. Patting the cooked squash gently with a paper towel can also help absorb extra water before mixing it with the other ingredients.
Healthy Casseroles & Bakes
Heart-Healthy Main Courses
Recipe yields 10 servings
Preheat oven to 400°F. Grease a 9x13-inch casserole dish with nonstick cooking spray. Set aside.
Place yellow squash, zucchini, onion and garlic in a large skillet over medium heat; add the water. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer the squash mixture to a large bowl.
In a medium bowl, mix together the bread crumbs, cheese, Italian seasoning and black pepper. Stir half of the bread crumb mixture into the squash mixture.
Whisk together the eggs and milk in a small bowl; add to the squash mixture; stir to combine. In a small bowl, whisk together the melted butter and 1 tablespoon olive oil. Add to the squash mixture; stir to combine. Transfer the mixture to the prepared casserole dish. Stir the remaining ½ tablespoon olive oil into the remaining bread crumb mixture and sprinkle over the top of the casserole.
Bake in preheated oven until golden brown, about 25 to 30 minutes. Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
This recipe for squash casserole is a heart-healthy, delicious Thanksgiving side, a Christmas veg, or an easy potluck casserole any time of the year. If you're looking to use up a lot of squash from the garden, this is the best squash casserole because it takes less than one hour to cook and serve and it feeds 10 people. Whether you're trying a classic squash recipe or experimenting with a zucchini and squash casserole, this recipe is an economical and a wholesome choice. Learn how to make squash casserole from scratch and enjoy a flavorful side that's perfect for holidays or everyday dinners. Find more tasty and healthy casserole recipes to try!