Squash and Zucchini Casserole Lightened
Experience the perfect balance of fresh, savory flavors with this "Squash and Zucchini Casserole Lightened"—a healthier spin on a classic comfort dish. Thinly sliced yellow squash and zucchini are layered with a creamy blend of low-fat Greek yogurt and Parmesan cheese, while sautéed onions and garlic add depth and aroma to every bite. Finished with a golden topping of reduced-fat mozzarella, crisp Panko breadcrumbs, and fresh parsley, this casserole offers a lighter yet satisfying option for family dinners or meal prep. Quick to prepare and bursting with wholesome ingredients, this baked dish is sure to become a staple in your healthy recipe collection. Perfect for those seeking low-calorie, nutrient-rich meals that don’t compromise on flavor!
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Recipe Information
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 0.5 cup low-fat Greek yogurt
- 0.25 cup grated Parmesan cheese
- 0.5 cup shredded reduced-fat mozzarella cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Slice the yellow squash and zucchini into thin rounds, about 1/4-inch thick. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
In a mixing bowl, combine the Greek yogurt, grated Parmesan cheese, salt, black pepper, and sautéed onion mixture. Stir to fully incorporate.
Layer half of the sliced squash and zucchini in the prepared baking dish. Spread half of the yogurt mixture over the top. Repeat with the remaining squash and zucchini slices and top with the rest of the yogurt mixture.
Sprinkle the shredded mozzarella cheese evenly over the top.
In a small bowl, combine the Panko breadcrumbs and chopped fresh parsley. Sprinkle the breadcrumb mixture over the mozzarella layer.
Bake the casserole 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 rest for 5 minutes before serving. Enjoy this lightened take on a comforting classic!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 5875 mg | 255% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 61.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 928 mg | 71% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2214 mg | 47% | |
*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.
