Summer Squash Casserole
 

Here is an easy, induction friendly recipe for a delicious way to serve yellow squash. Great if you have a garden or farmers market and can get fresh squash!!


1 pound yellow summer squash (2-3 med.)
1/2 onion chopped
1/2 cup mayo
1 cup shredded cheddar cheese
1 egg

Cook squash and onion (I use a steamer or boil). Drain and mash. You can use a fork (or a food processor if you want to hide the fact its squash!). In a separate bowl, mix egg, mayo ,cheese, salt and pepper to taste. Combine with squash and pour into greased quart casserole dish. You can top with more shredded cheese if you like. Bake at 350 35-45 min until set.

Make 4 large servings Cals 508, Fat 51g, Carb 4g, Fiber 1g (3 net carbs) Protein 10g

OooOoOooOo I have a garden and it's full of yellow crooknecks, I am going to try this tomorrow! Thanks1

I made this for Thanksgiving and it was wonderful! Compliments around the table! Thank you!

I am in Australia and am not sure what a yellow summer squash is known as over here, I looked at some pictures and it looks a bit like a zucchini.
Can anyone advise me? :help:

Hi Gilly, as far as I can tell, they are indeed like a zucchini. In fact if you can't find yellow button squash, you could simply substitute any zucchini in this recipe. I've never seen yellow crookneck squash anywhere here.

Great! I will give it a go. Thanks for letting me know :)