Micro Summer Squash Casserole
A light and cheesy summer squash casserole with eggs, Swiss cheese, and fresh basil, perfect for a quick, healthy, and flavorful side dish in warm weather.
Ingredients
Instructions
- Cut squash into 1-inch pieces and combine with diced onion in a greased 6-cup shallow microwave casserole dish, covered with plastic wrap.
- Microwave on full power for 7 minutes.
- Drain all liquid from the dish and save it for soup or sauce.
- Beat eggs in a medium-sized bowl with a wire whip until foamy.
- Stir in grated Swiss cheese, salt, basil, and pepper until well blended.
- Pour the egg mixture over the squash and onion in the casserole, stirring to mix well.
- Cover the casserole with a paper towel.
- Microwave at medium power for 5 minutes.
- Remove the paper towel.
- Microwave for an additional 3 minutes or until the egg mixture is set.
- Garnish with parsley before serving.
Tips & Substitutions
For added flavor, consider incorporating other herbs like thyme or oregano, which pair well with summer squash. If Swiss cheese isn't available, Gruyère or mozzarella can be good substitutes. To save time, pre-chop your vegetables the night before. Always ensure the squash is well-drained to avoid a watery casserole.
Serving Suggestions
This casserole is delicious served warm as a main dish or as a side. It pairs nicely with a fresh green salad or crusty bread, like Mozzarella Garlic Bread. For a heartier meal, serve alongside grilled chicken or fish. Garnish with fresh parsley for an appealing presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals until warmed through, or place in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help maintain the texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Micro Summer Squash Casserole contains roughly 564 calories, with 20g protein, 55g carbohydrates, and 30g fat. It is an excellent source of vitamin C (50% of the Daily Value), calcium (41% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 629mg per serving (27% 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 different types of squash?
Yes, you can substitute zucchini or a mix of summer squashes for variety. Just ensure that the total amount remains similar to avoid altering the cooking time significantly.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of microwaving it, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the cooking time when you're ready to serve.
What can I serve with this dish?
This summer squash casserole pairs beautifully with a light salad or grilled proteins. Think of serving it alongside dishes like Broiled Artichoke Rounds or a refreshing cucumber salad for a complete meal.
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).