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Buckaroo Summer Squash

Buckaroo Summer Squash

Here's a 21st-century fresh update to those heavy casseroles that were popular 30 years ago. Go completely 21st century with organic ingredients!

Click here to see In Season: The Summer of Squash.

Click here to see 8 Late-Summer Casserole Recipes

Ingredients

  • 1 Cup grated Cowgirl Creamery Organic Buckaroo or UnieKaas Robusto cheese
  • 25 wheat square crackers, preferably organic, crushed
  • 1/4 Cup chopped parsley
  • 1/4 Cup finely chopped red onion
  • 1 Tablespoon chopped thyme
  • 3 zucchini or yellow squash, preferably organic, cut into 1/2-inch-thick rounds
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lime juice
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper

Directions

Preheat the oven to 425 degrees.

In a medium-sized bowl, toss together the cheese, cracker crumbs, parsley, onion, and thyme. In a large bowl, toss together the remaining ingredients.

Arrange the squash in a 9-by-13-inch casserole dish. Scatter the cheese mixture evenly over the top and bake until melted and golden brown and the squash is just tender, about 20 minutes.

Nutritional Facts
Servings6
Calories Per Serving256
Total Fat12g19%
Sugar1gN/A
Saturated5g24%
Cholesterol19mg6%
Protein7g15%
Carbs32g11%
Vitamin A102µg11%
Vitamin B120.2µg2.8%
Vitamin B60.4mg18.3%
Vitamin C30mg50%
Vitamin D0.1µgN/A
Vitamin E0.9mg4.5%
Vitamin K52µg65%
Calcium225mg23%
Fiber4g16%
Folate (food)49µgN/A
Folate equivalent (total)67µg17%
Folic acid11µgN/A
Iron2mg14%
Magnesium81mg20%
Monounsaturated4gN/A
Niacin (B3)2mg11%
Phosphorus205mg29%
Polyunsaturated2gN/A
Potassium813mg23%
Riboflavin (B2)0.2mg10.3%
Sodium420mg18%
Thiamin (B1)0.4mg24.6%
Trans0.4gN/A
Zinc1mg7%