Low Fat Yellow Squash Bake
Creamy, cheesy, and full of garden-fresh goodness, this Low Fat Yellow Squash Bake is the ultimate wholesome comfort food that won't weigh you down. Perfect for a light dinner or a crowd-pleasing side dish, this recipe combines tender sautéed yellow squash, fragrant garlic, and sweet onion with a velvety mixture of nonfat Greek yogurt, eggs, and low-fat shredded cheese. A crisp topping of golden breadcrumbs and Parmesan adds a delicious crunch that complements the creamy interior. With simple ingredients, minimal prep, and just 35 minutes of bake time, this healthy casserole is as easy as it is satisfying. Garnished with fresh parsley, it’s a low-calorie dish that’s big on flavor—ideal for highlighting the best of squash season.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs total) Yellow squash
- 1 small Yellow onion
- 2 cloves Garlic
- 1 tablespoon Olive oil (extra virgin)
- 2 large Eggs
- 1 cup Low-fat shredded cheese (cheddar or mozzarella)
- 0.5 cup Nonfat plain Greek yogurt
- 0.5 cup Plain breadcrumbs
- 2 tablespoons Parmesan cheese (grated)
- 2 tablespoons Chopped fresh parsley (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed for greasing the dish Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with cooking spray and set aside.
Wash the yellow squash and slice them into thin rounds, about 1/4-inch thick. Finely dice the onion and mince the garlic.
Heat a large skillet over medium heat and add olive oil. Sauté the onion and garlic for 2-3 minutes until softened and fragrant.
Add the sliced squash to the skillet. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-6 minutes, stirring occasionally, until the squash becomes tender. Drain excess liquid if needed, then set aside to cool slightly.
In a medium mixing bowl, whisk the eggs. Stir in the Greek yogurt, shredded cheese, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
Add the sautéed squash mixture to the bowl and gently stir to coat the squash evenly with the egg and yogurt mixture.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the squash.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 90.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1814 mg | 140% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6724 mg | 143% | |
*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.
