Summer Squash Crock

Embrace the flavors of summertime with this comforting and cheesy Summer Squash Crock, a perfect blend of tender yellow squash, zucchini, and sweet onions nestled beneath a creamy cheddar cheese sauce. Topped with golden Italian-seasoned breadcrumbs, this baked casserole delivers rich layers of flavor and a satisfying crunch in every bite. With minimal prep time and simple ingredients, it's an easy yet impressive dish ideal for family dinners, potlucks, or as a standout side for your next barbecue. Whether you're savoring the season's bounty or looking for a crowd-pleasing recipe, this casserole is a must-try for lovers of fresh, hearty comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium yellow squash
• 2 medium zucchini
• 1 medium yellow onion
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 0.5 cup Italian-seasoned breadcrumbs
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set it aside.

Step 2

Wash and trim the ends of the yellow squash and zucchini. Slice them into thin rounds, approximately 1/4 inch thick.

Step 3

Peel and thinly slice the onion into rings.

Step 4

In a large skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until they become translucent, about 5 minutes.

Step 5

Sprinkle the flour over the onions and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.

Step 6

Gradually pour in the milk, whisking constantly to create a smooth sauce. Continue to cook until the mixture thickens slightly, about 3-4 minutes.

Step 7

Remove the skillet from heat and stir in the shredded cheddar cheese until it melts completely. Add salt, black pepper, and garlic powder to the mixture.

Step 8

In the greased baking dish, layer half of the squash and zucchini slices, slightly overlapping them. Pour half of the cheese sauce over the top. Repeat with the remaining squash and cheese sauce.

Step 9

In a small bowl, mix the breadcrumbs with the olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the breadcrumb topping is golden brown and the casserole is bubbling.

Step 11

Let the Summer Squash Crock rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1636.7g)

Amount per serving	% Daily Value*
Calories	1248.6

Total Fat 62.0g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 2.4g
Cholesterol 143.0mg	0%
Sodium 4967.5mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 14.0g	0%
Total Sugars 66.2g
Protein 56.3g	0%

Vitamin D 107.4IU	0%
Calcium 1388.7mg	0%
Iron 7.9mg	0%
Potassium 3130.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 17.3%

Carbs: 39.8%