Zucchini & Butternut Squash Cheesy Casserole

This started out to be something else.  It was supposed to have rice in it. Then I discovered I didn't have rice.  So I threw in a butternut squash. Obvious choice, don't you think?

It turned out perfect! A great side dish packed with veggies and cheese!  It didn't need the rice at all.

Zucchini & Squash Casserole Recipe

1 lb. butternut squash, peeled and cut
1 1/2 pounds zucchini, cubed

1 cup onions, diced
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
Cheddar cheese, sharp (4 oz) divided

1.Cook squash in a large nonstick pan with about 1/4 cup of water for about 10 minutes or until almost done, but still firm. 

2. Add onions and cook for another 3 - 4 minutes.
3. Add zucchini, garlic, spices and tomatoes and mix to combine.   Transfer to a casserole dish sprayed with cooking spray. Top with cheese.
4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Total calories = 925 calories
6 servings = 154 calories

One Year Ago...

Broccoli Apple Slaw

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life & Mom's Sunday Cafe
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple

Calories calculated from Some numbers are approximate and rounded.

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