Facts Healthy Eating

Buckaroo Summer Squash

Buckaroo Summer Squash
4 from 1 ratings
Fill 202 Print
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
Servings
6
servings
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
  1. Preheat the oven to 425 degrees.
  2. In a medium-sized bowl, toss together the cheese, cracker crumbs, parsley, onion, and thyme. In a large bowl, toss together the remaining ingredients.
  3. 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.
Recommended