Healthy Summer Squash Casserole Recipes for Summer

Summer squash casserole is a classic dish that is often served during the warmer months of the year. It's a delicious and healthy way to enjoy the abundance of squash available during the summer. This dish is easy to make and full of flavor. Whether you are looking for a side dish to accompany your main course, or a stand-alone main course, this casserole is sure to please. Here are some of the best healthy summer squash casserole recipes for you to try.

Summer Squash Casserole with Parmesan

This version of a classic summer squash casserole is packed with flavor and nutrition. Start by preheating your oven to 350°F. Then, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1 cup of grated Parmesan cheese, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic in a large bowl. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Serve hot.

Summer Squash Casserole with Breadcrumbs and Cheese

This version of a classic summer squash casserole adds a delicious layer of crunch and flavor to the dish. Preheat your oven to 375°F. In a large bowl, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1 cup of shredded cheddar cheese, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 cup of plain breadcrumbs, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Top with 1/2 cup of grated Parmesan cheese and bake for an additional 10 minutes or until the cheese is melted and bubbly. Serve hot.

Summer Squash Casserole with Bacon

This version of a classic summer squash casserole adds a delicious smoky flavor to the dish. Preheat your oven to 375°F. In a large bowl, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1/2 cup of cooked bacon, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Serve hot.

Summer Squash Casserole with Ricotta and Mozzarella

This version of a classic summer squash casserole adds a creamy and cheesy flavor to the dish. Preheat your oven to 375°F. In a large bowl, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Serve hot.

Summer Squash Casserole with Cream of Mushroom Soup

This version of a classic summer squash casserole adds a creamy and flavorful twist to the dish. Preheat your oven to 375°F. In a large bowl, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1 can of cream of mushroom soup, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Serve hot.

Summer Squash Casserole with Feta Cheese

This version of a classic summer squash casserole adds a Mediterranean twist to the dish. Preheat your oven to 375°F. In a large bowl, mix together 2 cups of cooked yellow squash, 2 cups of cooked zucchini, 1/2 cup of crumbled feta cheese, 1/2 cup of diced onion, 1/2 cup of diced celery, 1/4 cup of diced red bell pepper, and 3 cloves of minced garlic. In a separate bowl, mix 1/4 cup of melted butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sea salt. Pour the butter mixture over the squash mixture and mix until everything is evenly coated. Spread the mixture in a greased 9x13 inch baking dish and bake for 30 minutes or until the top is golden brown. Serve hot.