A wonderful cheesy summer casserole.

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Name: Zucchini & Squash Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 2 each Zucchini thinly sliced in rounds; 2 each Yellow Squash thinly sliced in rounds; 3 each Tomatoes quartered then quartered again; 1/2 teaspoon Salt; 1/4 teaspoon Freshly ground pepper; 1 1/2 cups Sharp Cheddar cheese shredded and divided; 2 ounces Goat Cheese crumbled; 2 teaspoons White wine vinegar; 1/4 cup Panko bread crumbs; 1 tablespoon Extra virgin olive oil; 1/2 teaspoon Paprika; 1 3/4 cups Lowfat Milk divided; 3 tablespoons Flour; 1 tablespoon Tarragon dried; 2 ears Corn kernals removed; 3 tablespoons Butter; 1 each Onion chopped

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INGREDIENTS

2 each Zucchini ; thinly sliced in rounds
2 each Yellow Squash ; thinly sliced in rounds
3 each Tomatoes ; quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese ; shredded and divided
2 ounces Goat Cheese ; crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk ; divided
3 tablespoons Flour
1 tablespoon Tarragon ; dried
2 ears Corn ; kernals removed
3 tablespoons Butter
1 each Onion ; chopped

INSTRUCTIONS

1. Lightly oil casserole dish.

2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.

3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.

4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.

5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.

6. Arrange tomatoes on the top.

7. Sprinkle remaining 1/2 cup cheddar over that.

8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.

9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.

NOTES

Goat cheese can be substituted with cream cheese with similar results

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Zucchini & Squash Casserole

2 each Zucchini thinly sliced in rounds
2 each Yellow Squash thinly sliced in rounds
3 each Tomatoes quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese shredded and divided
2 ounces Goat Cheese crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk divided
3 tablespoons Flour
1 tablespoon Tarragon dried
2 ears Corn kernals removed
3 tablespoons Butter
1 each Onion chopped

1.  Lightly oil casserole dish.

2.  In a large pan, melt butter and sauté onion and corn until onion softens.  Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.

3.  Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering.  Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined.  Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes.  Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.

4.  Arrange 1/2  of the cooked vegetables evenly in casserole dish.

5.  Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.

6.  Arrange tomatoes on the top.

7.  Sprinkle remaining 1/2 cup cheddar over that.

8.  Combine breadcrumbs, oil and paprika in a small bowl.  Sprinkle over the top of the casserole.

9.  Bake at 400 for 30 minutes.  Then broil until breadcrumbs are golden brown, 1-3 minutes.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 8 Servings

Calories: 243
Calories from Fat: 145 (60%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 9.7g	48 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.9g
Cholesterol 43mg		13 %
Sodium 257.5mg		9 %
Potassium 383.9mg		10 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 14g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 243

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