Lighter Summer Squash Casserole Recipe

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Lighter Summer Squash Casserole

Diana Perry


Yesterday I had a new recipe I wanted to try, but was not in the mood to shop for ingredients. This recipe was created with left over items, and things in my pantry. We loved it so much I'm putting it here so I can duplicate it again. It is a take off from an older recipe with much more fat. There is still some fat involved, but it is greatly reduced. It simmers on the stove for awhile before going in the oven just long enough to brown the Panko bread crumbs, and melt the reduced fat sharp cheddar cheese.

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10 Min


45 Min




5 c
chopped yellow, or summer squash
1 medium
vidalia (or other sweet) onion, chopped
1/2 medium
sweet red pepper, chopped
1/2 medium
sweet yellow pepper, chopped
5 slice
turkey bacon, diced
2 tsp
olive oil
1 Tbsp
light butter
2 tsp
bacon fat (optional)
1 tsp
mrs. dash garlic and herb seasoning
1 tsp
1/2 c
no sodium, reduced fat chicken broth
2/3 c
panko bread crumbs
1 c
reduced fat sharp cheddar cheese

Directions Step-By-Step

Heat dutch oven, or deep pan over medium heat; spray with olive oil, or use about 2 teaspoons to lightly coat bottom of pan; brown the turkey bacon. Remove from pan, and drain on paper towels.
Add the light butter and some bacon fat if desired; saute the onion, red and orange peppers until soft; add the sugar, Mrs. Dash Garlic and Herb, the squash, and the chicken broth; stir to combine all ingredients; cover the pan and simmer for 25-30 minutes, or until the squash is tender. Remove the lid and simmer til almost all liquid has evaporated. Add diced bacon to mixture.
Heat oven to 350 degrees. Scatter bread crumbs over vegetables; bake for about 10 minutes, or til the crumbs have well browned; Put cheese evenly over the browned crumbs, and return to oven until cheese is melted, but not browned.

About this Recipe