Savory Squash Bake

This savory squash bake is a comforting, low-carb friendly side dish that highlights the natural sweetness of summer squash. Tossed in a rich, creamy sauce made with half-and-half, eggs, and sharp Romano cheese, it bakes into a golden, custard-like masterpiece. The addition of red bell pepper adds a pop of color and slight crunch, while Italian seasoning ties the flavors together. Perfect for weeknight dinners or potlucks, this dish is simple to assemble and delivers restaurant-quality results with minimal effort.

Cooking Method: Baking, Sautéing

Cuisine: Italian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 631.8

Dietary: Vegetarian

Description

This savory squash bake is a comforting, low-carb friendly side dish that highlights the natural sweetness of summer squash. Tossed in a rich, creamy sauce made with half-and-half, eggs, and sharp Romano cheese, it bakes into a golden, custard-like masterpiece. The addition of red bell pepper adds a pop of color and slight crunch, while Italian seasoning ties the flavors together. Perfect for weeknight dinners or potlucks, this dish is simple to assemble and delivers restaurant-quality results with minimal effort.

Ingredients

2 tablespoons Butter
6 small Green or yellow zucchini or summer squash -- cut into 1/4" slices
1/3 cup Red bell pepper -- chopped, seeded
1 teaspoon Italian seasoning
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
2 large Eggs, beaten
1 cup Light cream or half-and-half
1 cup Shredded Provolone cheese
2 tablespoons Flour
1 tablespoon Romano cheese, grated

Directions

1
Preheat oven to 350F (175C). Grease a 9x13 inch baking dish lightly with butter or cooking spray.
2
In a small bowl, whisk together the flour, Italian seasoning, salt, pepper, and garlic powder until well combined.
3
In a larger bowl, whisk the eggs and light cream (or half-and-half) together until smooth.
4
Add the dry flour mixture to the wet egg mixture and whisk until fully incorporated and lump-free. Stir in the Romano cheese.
5
Arrange the sliced squash and chopped red bell pepper in an even layer in the prepared baking dish.
6
Pour the cream sauce evenly over the squash and peppers. Sprinkle the shredded provolone cheese on top.
7
Bake for 30-35 minutes, or until the cheese is bubbly and golden brown and the squash is tender when pierced with a fork.
8
Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 631.8kcal

% Daily Value *
Total Fat 55.5g86%
Saturated Fat 32.2g161%
Cholesterol 324.1mg109%
Sodium 2902.9mg121%
Total Carbohydrate 20.0g7%
Dietary Fiber 3.3g14%
Sugars 7.3g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: squash, bake, casserole, vegetarian, side dish, zucchini, cream sauce, italian, summer squash, romano cheese, bell pepper, comfort food, oven baked, easy dinner, low carb, healthy, potluck, seasonal, garlic, herbs, cheesy

Read it online: https://www.chefs-mate.com/recipe/savory-squash-bake-3-pts/