Slowly but surely I am getting back into the groove of making a proper dinner. This dish has a pretty quick prep time and you can even put it together earlier in the day and bake it later. It can be a side or your main dish. So even on a busy weeknight you can have dinner together without much fuss. And you can use up any summer squash you might have around!
Once at a pot luck dinner a friend brought this amazing, creamy, cheesy squash casserole. She described the ingredients to me, but I never got the entire recipe. When I saw this squash casserole on Pinterest I had to give it a try because it looked so similar. This casserole is different. Less creamy and cheesy, more focus on the vegetables, which is really nice. It’s flavorful, clean tasting, and delicious. One of the main differences is that this one doesn’t use condensed cream soup, something I really have nothing against, but something that I don’t mind finding a replacement for if I can. The original recipe calls for eggs and sour cream as the binders. I used the eggs, but substituted greek yogurt and it turned out really well.
The feta gives a nice punch to the dish. I mixed in some shredded carrots to add extra veggies and to help with some fridge clean out. This is a really great side dish. I served it with grilled pork tenderloin and bread.
The thyme is a great herb here, you can use fresh or dried. I used a mixture of green and yellow squash, but you can use all of one type of course. And something I think I might try next time is using goat cheese instead of feta because I love me some goat cheese. Enjoy!
Squash and Carrot Casserole with Feta and Parmesan
Adapted slightly from Kitchen Escapades Serves 4-6 as a side dish Ingredients
- 5-6 squash (mix of zucchini and yellow squash) sliced
- 3-4 grated carrots
- olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh thyme (or 2 tsp dried)
- 2 eggs
- 1 cup greek yogurt
- heaping half cup of crumbled feta
- 1/4 cup grated parmesan cheese
- salt and pepper
- Preheat oven to 350°F.
- In a large saucepan heat a drizzle of olive oil over medium high heat.
- Add in the squash and cook for a few minutes. Add in the carrots and garlic and cook, stirring to keep the garlic from burning, until the squash just begins to soften. Season with salt and pepper and remove from the heat.
- In a medium bowl whisk eggs and yogurt, then stir in the feta and parmesan. Season with a little salt and pepper.
- Spray a baking dish with cooking spray and layer half of the squash in the pan. Spread half of the yogurt mixture on top, then layer again with squash and then yogurt. Sprinkle with a little extra feta if you have some!
- Bake for 45 minutes until top is golden brown. Serve warm. This reheats well for a light lunch.