Cottage Cheese Crookneck Casserole
Discover the perfect blend of creamy, cheesy goodness and garden-fresh flavor with this Cottage Cheese Crookneck Casserole recipe. Featuring tender slices of golden crookneck squash and sautéed onion, this casserole is elevated with a luscious mix of cottage cheese, sharp cheddar, and a touch of garlic seasoning. A buttery breadcrumb topping adds crunch and a beautiful golden finish, while fresh parsley brings a vibrant pop of color and herbaceousness. Ready in under an hour, this versatile dish serves as a hearty side or a satisfying vegetarian main course. With just the right balance of comfort and nutrition, it's a delightful way to enjoy summer squash year-round. Perfect for weeknight dinners, potlucks, or holiday tables, this casserole is a crowd-pleasing classic in the making!
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Recipe Information
Ingredients
- 4 medium crookneck squash
- 1 medium yellow onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cottage cheese
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
Slice the crookneck squash into thin rounds and finely dice the yellow onion.
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3–4 minutes.
Add the sliced squash to the skillet and cook for an additional 5 minutes, stirring occasionally, until the squash begins to soften. Season with salt, black pepper, and garlic powder, then remove from heat.
In a large mixing bowl, combine the cottage cheese, shredded cheddar cheese, and eggs. Mix until fully incorporated.
Gently fold the cooked squash and onion mixture into the cheese and egg mixture until evenly combined.
Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30–35 minutes, or until the casserole is set and the topping is golden brown.
Remove from the oven and let the casserole cool for 5–10 minutes. Sprinkle with fresh parsley before serving.
Serve warm as a side or enjoy on its own as a light main course.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 5677 mg | 247% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 56.6 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1325 mg | 102% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
