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a casserole dish full of summer squash risotto
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Riced Summer Squash Risotto Casserole

Savory risotto flavors like onion, garlic, and parmesan cheese in a casserole made with summer squash that feels like you are eating rice.
Course Main Course
Cuisine American
Keyword meatless meal, riced squash, risotto, summer squash, summer squash recipe, summer squash risotto, yellow squash, zucchini
Prep Time 30 minutes
Cook Time 40 minutes
Straining Time 30 minutes
Total Time 1 hour 40 minutes
Servings 16
Calories 242kcal
Author Christina

Ingredients

  • 14 medium sized yellow squash or zucchini riced
  • 2 tbsp butter
  • 2 medium onions finely diced
  • 2 tbsp flour
  • 2 cups whole milk
  • 1 tbsp dijon mustard
  • 2 tsp fresh thyme
  • 4 eggs
  • 1/2 cup mayo
  • 4 cloves garlic crushed
  • 2 cups parmesan cheese shredded
  • 2 cups cracker crumbs ritz, saltines, or whatever kind you have on hand

Instructions

  • Run the squash through the food processor until it's in small chunks like pieces of rice. (Don't overwork it, no need to peel or seed)
  • Salt it lightly and place in a colandar for 30 minutes in the sink to drain out the excess water.
  • Squeeze the squash down into the colandar as hard as you can with a paper towel covering hte top to squeeze out as much liquid as possible. Squash has a lot of liquid and you don't want a runny casserole.
  • Cook and stir the onions and butter in a skillet on medium low heat for 4-5 minutes until translucent.
  • Add flour. Cook and stir 3-5 minutes longer.
  • Add milk. Whisk and cook until bubbly.
  • Remove from heat and add mustard, thyme and salt and pepper to taste.
  • Allow to cool. (The steps from cooking the onion to here can be done while the squash is straining as well)
  • Whisk in eggs, mayo, parmesan and drained squash.
  • Mix well and place in two 9 x 13 casserole dishes.
  • Sprinkle cracker crumbs on top.
  • Bake at 350 for 30 minutes or until bubbly and slightly browned on top. If you cook it too long, the squash could get soggy.

Nutrition

Calories: 242kcal | Carbohydrates: 14g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 440mg | Potassium: 524mg | Fiber: 2g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 31mg | Calcium: 269mg | Iron: 1mg