Summer Squash Or Zucchini
A savory casserole combining tender summer squash, tomatoes, and onions, topped with crackers and cheese for a comforting, flavorful dish perfect for warm weather gatherings.
Ingredients
Instructions
- Mix together cooked squash, diced mango, diced onion, and cooked or canned tomatoes.
- Crumble up the saltine crackers and mix them with the vegetable mixture, salt, pepper, and a dollop of butter.
- Transfer the mixture to a casserole dish and sprinkle grated cheese on top.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
To enhance the flavor, consider adding garlic or herbs like basil or thyme. If you don't have mango, diced peaches or pineapple can be great substitutes. For a heartier dish, you can include cooked protein such as chicken or beans. Ensure the squash is not overcooked before mixing to maintain a good texture. This recipe is a great way to use up summer squash and can also be adapted for other seasonal vegetables.
Serving Suggestions
This summer squash casserole makes a delightful main dish or a side. It pairs beautifully with grilled meats or a fresh salad for a light meal. Consider serving it alongside Twice Baked Potatoes With Broccoli for a satisfying dinner. Garnish with fresh herbs or additional diced mango for a touch of color and flavor. This dish is a fantastic option for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. This dish can also be reheated in the microwave, though the texture may vary. If you plan to freeze it, consider omitting the cheese until you reheat it later.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Or Zucchini contains roughly 596 calories, with 10g protein, 109g carbohydrates, and 15g fat. It is an excellent source of vitamin C (122% of the Daily Value), vitamin A (34% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1118mg per serving (49% 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, frozen squash can be used, but make sure to thaw and drain any excess moisture before dicing and mixing. This helps keep the casserole from becoming watery. Just be aware that the texture may differ slightly compared to fresh squash.
What can I substitute for the saltine crackers?
If you don't have saltine crackers, crushed cornflakes or breadcrumbs can work as alternatives. For a gluten-free option, try gluten-free crackers or oats. Adjust the seasoning accordingly, as some substitutes might add different flavors.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the vegetable mixture. You can also sprinkle red pepper flakes on top before baking. Just remember to adjust the salt and pepper to balance the 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).