Greek Squash
A hearty Greek-inspired squash casserole featuring tender yellow squash, cheesy bread, and a golden baked topping—perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook the yellow squash in slightly salted boiling water until tender. Drain and mash.
- Mix torn bread, milk, Parmesan cheese, and beaten eggs well in a bowl.
- Stir the mashed squash into the bread mixture.
- Dot the bottom of a casserole dish with 1/2 stick of margarine.
- Pour the squash mixture into the casserole dish.
- Dot the top with the remaining margarine.
- Sprinkle with paprika.
- Bake at 375°F for 35 to 40 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese to the mixture. If you don't have yellow squash, zucchini can be a great substitute. Feel free to use fresh herbs like basil or oregano to enhance the flavor. To make this dish gluten-free, you can use gluten-free bread instead of regular bread. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
This Greek Squash dish pairs beautifully with a simple side salad or roasted vegetables for a complete meal. It can also be served as a side dish alongside grilled meats or fish. For a Mediterranean flair, consider serving it alongside some Oven Baked Tomatoes or a refreshing tzatziki sauce for dipping.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for quick reheating. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Squash contains roughly 1338 calories, with 24g protein, 191g carbohydrates, and 58g fat. It is an excellent source of vitamin A (113% of the Daily Value), iron (67% of the Daily Value), and protein (47% of the Daily Value). Note that it is relatively high in sodium, at 1263mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, you can use frozen squash, but make sure to thaw and drain it well before mashing. This ensures that your dish doesn’t become watery. Fresh squash will provide a better texture, but frozen is a convenient option if you’re short on time.
How can I make this dish vegan?
To make this Greek Squash dish vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk, like almond or soy. For cheese, opt for a dairy-free parmesan or nutritional yeast for a cheesy flavor.
What can I serve with Greek Squash?
This dish is versatile and pairs well with a variety of sides. Consider serving it alongside a crisp Greek salad or some grilled vegetables. It also complements Mediterranean recipes beautifully, enhancing the overall dining experience with vibrant flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).