Lighter Summer Squash Casserole

Lighter Summer Squash Casserole Recipe

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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


Add to Grocery List

  • 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

How to Make Lighter Summer Squash Casserole


  1. 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.
  2. 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.
  3. 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.

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