Description
A simple recipe for a savory yellow squash casserole made without any gluten ingredients.
Ingredients
Scale
- 3 lbs yellow squash, sliced
- 1 medium onion, chopped
- 1/2 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 2 large eggs, lightly beaten
- 1/2 cup milk (dairy or unsweetened almond milk)
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the sliced squash and chopped onion in a large pot with a small amount of water until tender, about 10 minutes. Drain the squash and onion well, pressing out excess liquid.
- In a large bowl, combine the drained squash mixture, gluten-free breadcrumbs, Parmesan cheese, almond flour, eggs, milk, melted butter, salt, pepper, and garlic powder. Mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish.
- Bake for 30 to 35 minutes, or until the top is lightly golden brown and the casserole is set.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a dairy-free option, substitute the Parmesan cheese with nutritional yeast.
- You can substitute yellow squash with zucchini or a mix of yellow squash and butternut squash.
- If you do not have gluten-free breadcrumbs, use 1/2 cup of crushed gluten-free crackers or cornmeal.
- Prepare this casserole ahead of time; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking directly from the refrigerator.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 7
- Cholesterol: 55