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- 4 medium summer squash, sliced - 1 large onion, diced - 2 cloves garlic, minced - 1 cup grated cheddar cheese - 1 cup ricotta cheese - 1 cup breadcrumbs - 2 tablespoons olive oil - 1 teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs, beaten The star of this dish is summer squash. This squash has a mild taste. It pairs well with many flavors. I slice the squash thinly for even cooking. The onion and garlic add great flavor. Dicing the onion brings out its sweetness. Minced garlic gives a nice kick to the dish. Cheddar and ricotta cheeses make the casserole creamy and rich. I use cheddar for its sharpness. Ricotta adds a light texture. The eggs bind everything together. They help the casserole hold its shape when cut. Seasonings like oregano, salt, and pepper enhance the taste without overpowering it. The salt brings out flavors. Black pepper adds a bit of heat. Dried oregano gives an earthy note that works well with the squash. - Fresh basil - Additional vegetables - Different types of cheese You can customize this casserole with fun add-ins. Fresh basil adds a pop of color and flavor. It also gives a fresh taste that brightens the dish. You might try adding other veggies, too. Bell peppers or zucchini can add more color and texture. If you love cheese, mix in different kinds. Mozzarella will make it extra gooey. Parmesan can add a salty crunch to the top. These options can create a unique twist to the classic recipe. Check out the Full Recipe for more details! Start by slicing the summer squash into thin rounds. Use a sharp knife for even pieces. This helps the squash cook quickly and evenly. Next, dice the onion. Aim for small, even pieces so they cook well. After that, mince the garlic. You want it fine to blend into the dish. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced onion. Sauté it for about five minutes until it turns translucent. Then, add the minced garlic. Cook for one more minute until it’s fragrant. Next, add the sliced summer squash to the skillet. Cook this mixture for 7 to 10 minutes. Stir until the squash is tender and slightly golden. In a large mixing bowl, combine the sautéed squash mixture with the beaten eggs, ricotta cheese, half of the cheddar cheese, dried oregano, salt, and black pepper. Mix everything well until it is fully combined. Transfer this mixture into a greased 9x13 inch baking dish. Spread it evenly. Sprinkle the remaining cheddar cheese on top. Finally, add breadcrumbs for a crispy finish. Now, you’re ready to bake! Place the dish in the oven at 375°F (190°C). Bake for 25 to 30 minutes, until the casserole is bubbly and the top is golden brown. You can find the full recipe above for easy reference. To make your summer squash casserole shine, focus on cooking techniques. First, sauté onions and garlic well. Heat your skillet over medium heat. Add olive oil, then onions. Stir until onions become soft and clear, about five minutes. Next, add garlic and sliced summer squash. Cook for seven to ten minutes. You want the squash to be tender and slightly golden. For the cheese melt, layer your grated cheddar on top. This step helps ensure even melting. Bake at 375°F for 25-30 minutes. The cheese should bubble and turn golden. This gives your casserole a rich flavor and appealing look. For tender squash, slice it evenly. Thin slices help the squash cook at the same rate. Avoid thick pieces, or they may not soften well. If you want extra moisture, consider salting the squash before cooking. Let it sit for a few minutes, then drain the excess water. For the topping, breadcrumbs are vital for crunch. I recommend using panko breadcrumbs. They create a light and crispy texture that contrasts well with the creamy filling. Mix them with a little melted butter for added flavor. This will elevate your casserole to a whole new level. For the Full Recipe, check the earlier sections to create this delightful dish. {{image_2}} You can make this casserole even better by adding other seasonal vegetables. Try bell peppers, zucchini, or mushrooms. These veggies add color and flavor. They also increase the nutrition of your dish. Cut them into small pieces and mix them in when you sauté the onions and garlic. If you want a dairy-free option, consider using plant-based cheese. There are many great brands available now. Look for ones that melt well to keep the casserole creamy. You can swap out the cheddar and ricotta with these alternatives. This way, everyone can enjoy the meal. Spicing up the casserole can really elevate the taste. Adding spices like paprika or red pepper flakes gives it a nice kick. You can sprinkle these in while you cook the onions. This step makes the flavors pop and keeps things interesting. Experiment with different cheese combinations, too. Mixing in mozzarella or goat cheese can create unique flavors. Just remember to keep some cheddar for that classic taste. The mix of cheeses adds depth to each bite, making it more enjoyable. For the complete recipe, check out the Full Recipe. After you enjoy your summer squash casserole, store leftovers in the fridge. Place it in an airtight container. This will keep it fresh for up to three days. When you want to reheat, do so in the oven. Preheat the oven to 350°F (175°C). Cover the casserole with foil to keep it moist. Heat for about 20 minutes, or until it is hot all the way through. You can also use the microwave. Heat in short bursts of one minute, checking often to avoid overcooking. If you want to keep your casserole longer, freezing is a great option. To freeze, let the casserole cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This helps prevent freezer burn. You can store it in the freezer for up to three months. When you're ready to eat, move it to the fridge for a day to thaw. After thawing, reheat in the oven at 350°F (175°C) for about 30-40 minutes. Make sure it is heated through before serving. Enjoy that creamy, cheesy goodness! For the full recipe, check out the details above. Can I use frozen summer squash? Yes, you can use frozen summer squash. Just make sure to thaw and drain it well. This prevents excess water in the casserole. Fresh squash offers a better texture, but frozen works in a pinch. What to serve with summer squash casserole? You can serve this casserole with a fresh salad or some grilled chicken. It pairs well with crusty bread too. Each option adds balance to your meal. How long does summer squash casserole last in the fridge? This casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Reheat individual portions in the microwave or oven. Can I make this ahead of time? Yes, you can prepare the casserole a day ahead. Just assemble it, cover, and refrigerate. Bake it right before serving for a fresh taste. Suitable substitutes for ingredients in the recipe? You can swap ricotta cheese for cottage cheese for a lighter option. If you want a dairy-free version, use plant-based cheese. Zucchini can replace summer squash for a different flavor. Breakdown of calories and macros Each serving of summer squash casserole has about 250 calories. It contains 12 grams of protein and 10 grams of fat. Carbohydrates come in at about 30 grams, mostly from the breadcrumbs. Health benefits of summer squash and other ingredients Summer squash is low in calories and high in vitamins. It provides vitamin C and potassium. The cheeses add calcium and protein, making this dish both tasty and nutritious. This blog post covered how to make a delicious summer squash casserole. You learned about the main ingredients, like summer squash, onion, and cheese. I shared step-by-step instructions and useful tips for cooking and serving. In the end, enjoy this dish's flavor and versatility. Feel free to try different veggies and spices. This casserole is great for summer meals or family gatherings. Your cooking can shine with this recipe!

Summer Squash Casserole

Enjoy the vibrant flavors of summer with this delicious Sunny Summer Squash Casserole! Packed with fresh ingredients like tender squash, creamy ricotta, and a crispy breadcrumb topping, this dish is easy to prepare and perfect for gatherings. In just 50 minutes, you can serve a wholesome meal that everyone will love. Click through for the full recipe and bring a taste of summer to your table today!
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Ingredients
  

4 medium summer squash, sliced

1 large onion, diced

2 cloves garlic, minced

1 cup grated cheddar cheese

1 cup ricotta cheese

1 cup breadcrumbs

2 tablespoons olive oil

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs, beaten

Fresh basil for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a bit of olive oil.

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

      Add the minced garlic and sliced summer squash to the skillet. Cook for an additional 7-10 minutes until the squash is tender and slightly golden.

        In a large mixing bowl, combine the sautéed squash mixture, beaten eggs, ricotta cheese, half of the cheddar cheese, dried oregano, salt, and black pepper. Mix until well combined.

          Transfer the mixture into the greased baking dish. Evenly spread the remaining cheddar cheese on top, then sprinkle the breadcrumbs over the casserole for a crispy topping.

            Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

              Remove from oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6