Description
A delightful gluten-free casserole made with layers of yellow squash, zucchini, and a cheesy breadcrumb topping, perfect as a side dish or light main course.
Ingredients
Scale
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 cup gluten-free breadcrumbs
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup milk (dairy or non-dairy)
- 2 eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent.
- Add the sliced yellow squash and zucchini to the skillet. Cook for 5-7 minutes until tender. Season with salt, pepper, and thyme if using.
- In a large bowl, combine the cooked squash mixture with corn, gluten-free breadcrumbs, shredded cheese, milk, and eggs. Stir until well mixed.
- Pour the mixture into the prepared casserole dish, spreading evenly. Bake for 30-35 minutes until the top is golden brown and bubbly.
- Let the casserole cool slightly before serving.
Notes
Experiment with different cheeses and vegetables to customize the casserole to your liking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg