This simple, healthier summer squash casserole makes an excellent side dish for the sunny veggie harvest season.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine squash and green onions in a baking pan. Drizzle olive oil and lemon juice on top. Sprinkle with garlic powder and onion powder.

  • Bake in the preheated oven about 25 minutes. Season squash with salt and pepper and sprinkle Colby-Monterey Jack cheese on top. Continue baking until squash is tender and cheese is melted, 5 to 10 minutes more.

Cook's Notes:

You can substitute any low-fat shredded cheese.

I also add a dash of lemon pepper seasoning for extra kick.

You can use zucchini in place of summer squash, if you prefer.

Nutrition Facts

137 calories; protein 5.6g; carbohydrates 14.2g; fat 7.7g; cholesterol 10.9mg; sodium 133.9mg. Full Nutrition
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