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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups sliced summer squash, cooked-drained-mashed--- yellow squash and/or zucchini or a mix of them
  • olive oil spray
  • 2 Tablespoons onion, minced
  • 2 eggs
  • 4 teaspoons butter
  • 1⅓ cups cheddar cheese, shredded-- Divided in half, 2/3 cups each.
  • 1 Tablespoon gluten-free 1-for-1 or whole wheat flour
  • 1 teaspoon salt
  • ½ teaspoon pepper

Method
 

  1. Slice squash. Cover with water and boil 10-12 minutes. Drain. Mash while in the strainer
  2. Preheat oven to 350°. Spray 2-3 quart casserole dish with olive oil spray.
  3. Add squash back to the pan and stir in all the ingredients except ⅔ cup of cheese. Then pour the mix into the casserole dish and add ⅔ cup cheese evenly over the top.
  4. Bake 30-35 minutes or until cheese is all melty and starting to brown a little.
21 Day Fix Container Counts for 1/4 of the pan-- 1G, 1B, ¼R, 1 oil teaspoon
  1. Every batch of squash will cook down to different amounts because of different water content in them. That makes it hard to put an "amount" for a serving. Just divide the pan in ¼'s