I wasn’t sure what to expect when I got started with this recipe; I just knew that I needed to use up the summer squash in my fridge ASAP. So, I sauteed it with some onion and garlic, added a bit of yogurt for creaminess, and topped it with a layer of bubbly cheese. The result is so tasty, I think it would make a nice holiday side dish– one that is pretty quick and easy to prepare. If you don’t have summer squash on hand, I have a feeling a variety of other vegetables would work with this recipe, too. Broccoli, green beans, or even cabbage would probably be delicious, so feel free to get creative! — Cheesy Squash Casserole Serves 4-6 Ingredients: 1 teaspoon butter or coconut oil 1/2 yellow onion, chopped 2 garlic cloves, minced 1 1/2 pounds summer squash (about 4-5 yellow or zucchini squashes), chopped into half-moons 1/2 teaspoon sea salt Pinch of crushed red pepper flakes 1/2 cup plain goat’s milk yogurt, or Greek yogurt 2 ounces goat cheddar, shredded Directions: Melt the butter or coconut oil in a skillet over medium heat, and saute the onion for 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chopped squash into the pan, season with salt and red pepper flakes, and saute until the squash is as tender as you’d like it to be, about 10 to 15 minutes. Stir in the yogurt, then sprinkle a layer of shredded cheddar over the top.
Set the oven’s broiler to high, then place the pan 6 inches under the heat source to broil until the cheese is bubbly, about 3 minutes. Use a slotted spoon to serve warm, and enjoy! (Note: Depending on the location of your oven’s broiler, you may need to alter the size of the pan you use. I originally started this dish in a 3.5 qt. Dutch oven, but it doesn’t fit under my gas oven’s broiler, so I switched to using a cast-iron skillet before broiling.)
Enjoy! — Reader Feedback: What’s your favorite vegetable side dish?
