Squash Casserole
This Squash Casserole is a delicious low point side dish!
It’s full of flavor and has a great texture. The squash is somewhat tender and the panko gives it a nice crunch.
You only need a few ingredients for this recipe:
- Yellow squash
- Zucchini
- Butter
- Garlic
- Shallot
- Panko breadcrumbs
- Parmesan cheese, shredded
- Salt and pepper
If you don’t have shallot you can use onion instead.
Also, if you don’t want to use Parmesan cheese you can substitute it for another cheese.
I used a mandoline to slice the squash and zucchini. You want it about 1/4 inch thick. I think a mandoline is the best way to do this so all of the slices are the same size.
If you don’t have a mandoline you can use a knife, just try to make sure the slices are all the same size.
Once I had the squash and zucchini sliced I added it to a baking dish.
In a small frying pan I melted the butter and cooked the shallot and garlic. Then I poured that over the squash.
Mix together the panko breadcrumbs and cheese then evenly spread it over the squash.
I covered the dish with aluminum foil and popped it into the oven for 30 minutes.
Then I removed the foil and put it on broil for 5 minutes. That made the topping nice and golden!
This is a delicious side dish and only 2 points per serving for blue, green and purple.
Equipment
- Mandoline
Ingredients
- 2 cups yellow squash (sliced to 1/4")
- 2 cups zucchini (sliced to 1/4")
- 1 tablspoon butter
- 1 tablespoon shallots, chopped
- 1 clove garlic, minced
- 1/4 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, shredded
- salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray an 8×8 pan with no-stick spray. Add the zucchini and squash to the pan.
- Melt the butter in a small frying pan and add the shallot. Cook for 2 minutes then add the minced garlic and cook for 1 more minute.
- Pour the melted butter mixture over the squash. Season with salt and pepper.
- Mix together the Panko breadcrumbs and Parmesan cheese then sprinkle over the squash. Cover the pan with foil and bake for 30 minutes.
- Remove the foil then broil on high for 5 minutes.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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Something is off with cook time. Mine are not Cooked after 30 min at 350. They are all same size and I think it’s the foil.
Thank you for a great recipe! I did not use the foil cover. Instead, I put the squash with the butter sauce on the squash, along with some dry basil, salt & pepper in the oven at 350° for 15 minutes. After that, I added the toppings and sprayed cooking spray over the top. I cooked the casserole for 20 minutes longer or until golden brown. My husband, who is not a Weight Watcher, ate almost the entire casserole, Next time I will double the recipe!!!!
That’s great! 🙂