Summer Squash Crock
Embrace the flavors of summertime with this comforting and cheesy Summer Squash Crock, a perfect blend of tender yellow squash, zucchini, and sweet onions nestled beneath a creamy cheddar cheese sauce. Topped with golden Italian-seasoned breadcrumbs, this baked casserole delivers rich layers of flavor and a satisfying crunch in every bite. With minimal prep time and simple ingredients, it's an easy yet impressive dish ideal for family dinners, potlucks, or as a standout side for your next barbecue. Whether you're savoring the season's bounty or looking for a crowd-pleasing recipe, this casserole is a must-try for lovers of fresh, hearty comfort food.
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 medium zucchini
- 1 medium yellow onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup Italian-seasoned breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set it aside.
Wash and trim the ends of the yellow squash and zucchini. Slice them into thin rounds, approximately 1/4 inch thick.
Peel and thinly slice the onion into rings.
In a large skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until they become translucent, about 5 minutes.
Sprinkle the flour over the onions and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the milk, whisking constantly to create a smooth sauce. Continue to cook until the mixture thickens slightly, about 3-4 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese until it melts completely. Add salt, black pepper, and garlic powder to the mixture.
In the greased baking dish, layer half of the squash and zucchini slices, slightly overlapping them. Pour half of the cheese sauce over the top. Repeat with the remaining squash and cheese sauce.
In a small bowl, mix the breadcrumbs with the olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the breadcrumb topping is golden brown and the casserole is bubbling.
Let the Summer Squash Crock rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 231 mg | 18% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 569 mg | 12% | |
*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.
