I love having a garden, but it can be so overwhelming when you reap a large harvest. All of a sudden, you have a zillion and one yellow squash, zucchini, tomatoes, and an assortment of other produce all ready to eat. The problem comes when you can’t possibly eat everything as quickly as you’d like or you start to grow tired of making the same meals over and over again attempting to use up your harvest.
This summer squash casserole recipe was the perfect recipe to help use up some of our harvest! eMeals* sent this recipe to us to be used as the main dish but because my hubs is a true carnivore, that wasn’t going to fly so I had to use it as a side dish, but nonetheless it was amazing and delicious.
So, if you’re looking for a delicious, frugal, and clean recipe to use up the squash, zucchini or onion from your garden, this is a must try!
Oh, and you can try eMeals free for two weeks! Make sure you sign up here for your free trial* so you can enjoy amazing, delicious recipes that will save you time and money!
- 4 large zucchini, cut into ¼-inch-thick slices
- 4 large yellow squash, cut into ¼-inch-thick slices
- 1 large onion, halved and sliced
- 7 Tbsp whole-wheat flour, divided
- 7 Tbsp butter, divided
- 2 cups reduced-fat 2% milk
- ½ tsp salt, ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
- ¾ cup whole-wheat panko breadcrumbs
- Preheat oven to 400°F.
- Toss zucchini, squash and onion in 3 Tbsp flour; arrange in a greased 2- to 3-quart baking dish.
- Melt ¼ cup butter in a saucepan over medium heat; whisk in remaining flour.
- Cook 2 minutes or until bubbly. Whisk in milk, salt and pepper.
- Cook 5 minutes or until thickened. Whisk in cheese.
- Carefully pour mixture over squash.
- Melt remaining butter; toss with panko. Sprinkle over casserole.
- Cover with aluminum foil and bake 30 minutes or until bubbly.
- Remove foil and bake 15 more minutes or until topping is browned.
- Let stand 10 minutes before serving.
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This sounds delicious! I’ll definitely be adding this to my meal plan!