Lightened Up Yellow Squash Casserole
 
Prep time
Cook time
Total time
 
You can't live in the south without a yellow squash casserole in your cooking rolodex. This one is my healthier version for spring & summer!
Serves: 6
Ingredients
  • ½ Baguette, sliced and toasted (1 cup crumbled)
  • ½ cup 2% Cottage Cheese
  • 2 tbsp. Olive Oil
  • 1 Yellow Onion, finely sliced
  • ½ Yellow Bell Pepper, minced
  • 2 Garlic Cloves, minced
  • 3 Yellow Summer Squash, sliced into rounds
  • 1 tsp. Salt
  • 1 tsp. Red Pepper Flakes
  • 1 Egg
  • ⅓ cup Shredded Monterey Jack
  • ½ cup Grated Parmesan
  • 2 tbsp. Chopped Italian Parsley
  • 1 tsp. Dried Basil
  • 2 tbsp. Butter, sliced into small chunks
Instructions
  1. Place the toasted baguette in the food processor and pulse until crumbled. Pour out into a bowl and set aside.
  2. In the same processor, add the cottage cheese. Pulse until whipped. Place in the refrigerator until you're ready to use.
  3. Add olive oil, onions, and bell pepper to a large skillet over medium-high heat. Sauté until softened, about 5 minutes. Then add the garlic and continue to cook until fragrant, about 1 minute. Remove from the pan.
  4. Using the same pan, add the yellow squash rounds. Saute for 10 minutes, or until softened. Then season with salt and red pepper flakes. Mix both the onion mixture and squash in a large baking dish until well combined.
  5. Place the whipped cottage cheese in a bowl and mix together with an egg, ¼ cup parmesan, fresh parsley, and dried basil.
  6. Fold the cottage cheese mixture and half of the breadcrumbs with the squash in the baking dish. Top with shredded cheese, remaining breadcrumbs, and parmesan. Randomly add small chunks of butter throughout.
  7. Bake in a 350F oven for 25 minutes, or until the casserole is set and the top is golden. Serve immediately with fresh parsley for garnish.
Recipe by Slice of Jess at https://sliceofjess.com/lightened-up-yellow-squash-casserole/