Yellow Squash Casserole has firmly secured its status as a beloved summer staple within the confines of our household. Remarkably, it has transcended its seasonal charm, becoming a timeless holiday classic that stands tall as a year-round culinary delight!
There is such great joy in savoring each bite of this delectable dish, where the luscious essence of sweet yellow squash harmoniously intertwines with the guilty pleasure of creamy cheese and crispy carbs! Coming in at a mere 2 points per serving, you can enjoy this guilt-free indulgence without compromising on taste. You can view the recipe on the WW app here if you are a member (requires log-in).
The usual calorie-filled suspects are gracefully swapped out, resulting in the perfect blend of caramelized onions, vibrant squash, aromatic thyme, and the creamy embrace of cheesy cheddar, all healthily crowned with a satisfyingly crunchy crispy whole wheat panko breadcrumb topping. This culinary masterpiece comes together in a matter of minutes, offering a convenient and impressive solution for even the most time-pressed kitchen enthusiasts.
Veggie enthusiasts and skeptics alike are sure to devour this incredible veggie dish!
Why you should try it:
- Holiday Plate Pleaser: Impress your guests and yourself with a dish that not only looks and tastes indulgent but also aligns with your wellness goals—our Yellow Squash Casserole offers the perfect balance of festive appeal and mindful eating for a guilt-free holiday feast.
- Time-Efficient Prep: With simple preparation steps and the option to prep certain elements in advance, this recipe is time-efficient, allowing you to enjoy a flavorful, homemade casserole without spending hours in the kitchen.
- Healthy Indulgence: At only 2 points a serving this Weight Watchers-friendly Yellow Squash Casserole provides a guilt-free indulgence, allowing you to savor the rich flavors of a classic southern dish without compromising your health and wellness goals.
Ingredients In Weight Watchers Squash Casserole:
- 4 cups yellow squash or zucchini, sliced or diced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ½ teaspoon fresh thyme
- 1 cup fat-free shredded cheddar cheese
- ¼ cup Parmesan
- 1 tsp Lemon zest
- 2 large eggs, beaten
- ¾ cup fat free milk
- 1 cup whole wheat panko breadcrumbs
- Cooking spray
Instructions:
1. Preheat the oven to 375°F (190°C) and lightly coat a baking dish with cooking spray.
2. Heat a large skillet over medium heat and add in your olive oil. Add sliced onions and cook until caramelized, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes.
3. Add the sliced yellow squash to the skillet. Season with salt, pepper, and dried thyme. Cook until the squash is tender but not mushy, about 5-7 minutes.
4. In a large bowl, combine the cooked squash mixture, fat-free shredded cheddar cheese, whisked eggs, and fat-free milk. Mix until well combined.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Sprinkle the breadcrumbs and parmesan evenly over the squash mixture.
7. Lightly spray the top with cooking spray to help the breadcrumbs crisp up during baking.
8. Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and bubbly.
9. Allow the casserole to cool for a few minutes before serving. Enjoy this delightful Weight Watchers-friendly Yellow Squash Casserole as a side dish or a main course.
Substitutions/Variations:
- Spice it Up: Infuse a bit of heat with red pepper flakes or diced jalapeños for those who enjoy a spicy kick.
- Vegetable Variations: Introduce a spectrum of colors by including bell peppers or cherry tomatoes. Incorporate nutrient-rich spinach or kale for both vibrancy and health benefits.
- Protein Boost: Transform the casserole into a hearty main dish by adding cooked, shredded chicken or turkey. Opt for a vegetarian twist with the inclusion of cooked quinoa or lentils.
Tips n’ tricks:
- Leftover Love: Store leftovers in an airtight container in the refrigerator for up to 2-3 days; reheat in the oven for optimal crispiness.
- Casserole Size: Choose the right-sized baking dish to achieve the desired thickness and ensure even cooking.
- Herb Infusions: Customize the flavor profile with herbs like rosemary, basil, or oregano. Freshen things up with a sprinkling of chopped parsley or cilantro.
Serving Size: About 4 ounces
2 WW Points Per serving
Related Recipes:
Classic Squash Casserole
Ingredients
- 4 cups yellow squash or zucchini, sliced or diced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ½ teaspoon fresh thyme
- 1 cup fat-free shredded cheddar cheese
- ¼ cup Parmesan
- 1 tsp Lemon zest
- 2 large eggs, beaten
- ¾ cup fat free milk
- 1 cup whole wheat panko breadcrumbs
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a baking dish with cooking spray.
- Heat a large skillet over medium heat and add in your olive oil. Add sliced onions and cook until caramelized, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- Add the sliced yellow squash to the skillet. Season with salt, pepper, and dried thyme. Cook until the squash is tender but not mushy, about 5-7 minutes.
- In a large bowl, combine the cooked squash mixture, fat-free shredded cheddar cheese, whisked eggs, and fat-free milk. Mix until well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the breadcrumbs and parmesan evenly over the squash mixture.
- Lightly spray the top with cooking spray to help the breadcrumbs crisp up during baking.
- Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and bubbly.
- Allow the casserole to cool for a few minutes before serving. Enjoy this delightful Weight Watchers-friendly Yellow Squash Casserole as a side dish or a main course.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
