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Summer Squash Casserole with Nuts

A healthy and cozy casserole featuring summer squash, cheese, and pecans, perfect as a main dish or side for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound summer squash, sliced
  • 1/4 cup butter Reserve 1/2 tablespoon for topping
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon white sugar Optional for sweetness
  • 1/2 cup chopped onion
  • 1 large egg
  • 1/2 cup mayonnaise Consider substituting with Greek yogurt for a lighter version
  • to taste salt and pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup chopped pecans
  • 1/2 cup bread crumbs Can use whole wheat or gluten-free if needed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of water to a boil. Add the sliced squash and cook until tender. Drain well.
  3. Place the squash in a large mixing bowl. Add 1/4 cup of butter (reserving 1/2 tablespoon) and mash well.
  4. Mix in the chopped green bell pepper, sugar, onion, egg, mayonnaise, salt, pepper, cheese, and pecans until fully combined.
  5. Transfer the mixture into a 1-quart casserole dish. Top with bread crumbs and dot with the reserved butter.
  6. Bake for 35 to 40 minutes, until golden and bubbly.

Notes

Serve with a side salad or steamed vegetables for a complete meal. For meal prep, this dish stores well and can be divided into servings to freeze.