Saturday, September 29, 2012

Gluten-Free Cheesy Squash Casserole

Lately there has been a steady stream of zucchini and squash in our crisper drawer – it’s just so cheap!  Normally we grill it, but I wanted to cook it indoors one night and I came up with this easy cheesy quick casserole-style dish.  This particular one was just squash, but I’ve also used a combination of squash and zucchini too with excellent results.

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Serves 2


  • 2 summer squash
  • 1 tbsp olive oil
  • 1 tbsp butter, cut into small cubes
  • 1/4 cup shredded Italian cheese
  • 1 tbsp grated Parmesan cheese
  • 2 tbsp gluten-free breadcrumbs
  • Garlic Gold (optional, or use garlic powder)
  • Salt & pepper


Chop up the squash into small pieces and toss with the olive oil. 

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Put in a baking dish (I used two Orka individual silicone steamer dishes) and season with salt, pepper and Garlic Gold, then top with the cheese, pieces of butter and the gluten-free breadcrumbs. 

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Tip – find a GF bread you don’t like? Make breadcrumbs! I store mine in the freezer to keep fresh, and use them straight from the freezer with great results.

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Bake at 400 degrees for 30 minutes, until golden brown.

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Let it rest for a few minutes and serve.

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It’s really quick to put together and tastes fantastic – how can you go wrong with toasty golden cheese and crispy breadcrumbs on veggies?

If you want to get fancy with it, try whipping out a mandoline and layering in the thinly sliced squash and zucchini with cheese and butter. 

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So worth it, I promise! 

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