Italian Squash Casserole-
Oh how I miss harvesting fresh squash from our garden. The little zucchini at the market are so itty bitty and expensive too ( insert sad face here). But we love zucchini and I love creating new recipes, especially recipes that I can use with fresh veggies in the summer. Here is the latest creation, a real simple, delicious and filling Italian squash casserole. Oh a quick mention about the photo. You know sometimes when something tastes really good and you just dig in? We did! The photo was just a quick snap between bites 🙂
This is a Dairy Free Recipe and Migraine safe recipe ( please read through the ingredients list ans now your triggers). If you are not on a special diet please see *Katies Tid Bits below.
What You Need
6 Cups Squash peeled and sliced (zucchini, yellow squash or crook neck squash alone or as a combination)
2 Tbsp. Canola Oil (divided)
1/4 Cup bell peppers (chopped)
1/2 Cup Chives ( finely chopped)
2 Cloves garlic (chopped)
1 Can (28 oz.) Italian style tomatoes, diced (retain liquid) I use Hunts garlic basil oregano.
1 1/2 tsp. Basil (dried)
1/2 tsp. Oregano (dried)
1/2 tsp Crushed black pepper
2 Cups corn flake cereal crumbs
1/4 Cup dairy free margarine (melted)
2 Cups Dairy Free Cheese ( I used rice cheese)
Stick cooking spray
Baking dish (a 10 x 10 x 2 works well)
Before You Start-preheat oven to 375°, spray inside bottom and sides of baking dish with nonstick cooking spray. Crush the corn flake cereal by filling a zip top bag about half way full . lay it flat on a cutting board or counter and using a rolling pin roll back and forth over the bag until the crumbs are just the size you prefer. If you choose to use a food processor, pulse only or you will just have corn flake dust 🙂
Lets Make It! Add one tbsp. oil to skillet, add zucchini and cook (stirring often) until tender (about 5 minutes). Drain zucchini and place in a plate or bowl and set aside. Add one Tbsp. of oil to the skillet, add garlic and scallions, sauté until softened (about 3 minutes) . Add the tomatoes and the liquid, basil, oregano, and pepper. Bring to a boil, reduce heat and let simmer for about 10 minutes. Add zucchini and stir to combine. Pour into prepared baking pan and spread out evenly. In a bowl combine corn flake crumbs and melted margarine. Mix well to combine. Spread corn flake crumbs on the top of the zucchini mixture. Place baking dish on top of baking sheet and place on the top rake of oven. Bake for 15 minutes until crumbs form a hard crust. Cover with foil and continue to cook for about 20 minutes. Remove foil and add cheese pop back in the oven for 1-3 minutes to allow cheese to melt.
*Katies Tid Bits, if you are not on a dairy free diet , remove from oven, uncover and top with 1 cup mozzarella cheese and return to oven to melt. If you are not on a migraine safe diet, use ½ cup white onion instead of scallions. Use butter instead of margarine equal amounts.
I hope you will give my Italian squash casserole a try.
Please join me in Congratulating Rachel from Craving Some Creativity. She is the winner of the room design makeover! Congratulations Rachel!
See you at the Thursday Favorite Things blog hop. You can start linking up tomorrow at 8PM (MST)