When you’re looking for a comforting side, this Loaded Summer Squash Casserole is it. Tender, mild, antioxidant-rich summer squash gets a flavor upgrade when it absorbs the creamy, cheesy sauce, which is emboldened by a touch of sour cream. Salty bacon and sharp scallions add the final “loaded” touch to this casserole. Keep reading for our expert tips, including how to ensure your casserole doesn’t end up like soup.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Feel free to swap out the summer squash for zucchini. It will be just as delicious.
- To keep the squash tender without making it mushy or soupy, be careful not to overcook it during the initial sauté. Undercooking it slightly is ideal since it will be baked afterward.
- It’s crucial to drain as much liquid from the squash as possible after sautéing. You can do this by draining it and then patting it dry with paper towels. This will help prevent your casserole from becoming too watery.
- While grating a block of cheese by hand is known to result in smoother melting in certain dishes, you can also use pre-shredded cheese to save time.
Nutrition Notes
- Summer squash includes zucchini and yellow squash, both of which are loaded with inflammation-busting antioxidants for a healthier heart. Summer squash, in particular, is rich in lutein and zeaxanthin, which support healthy eyes and vision. You’ll also get some gut-loving fiber in summer squash.
- Cheddar cheese brings protein and calcium to this casserole. There is evidence that regularly eating a moderate amount of cheese may reduce the risk of heart disease. Cheese even adds some probiotics to your gut, which will nosh on the fiber in the squash in this casserole.
- Milk, like cheese, adds calcium and protein to this dish, both of which are necessary for healthy bones and muscles. Milk can also be good for your heart and brain health.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.