Goat Cheese Squash Casserole
I’ve put my own spin on this classic, Southern side dish with two things I always keep in the fridge: plain yogurt and goat cheese. The yogurt adds protein and the goat cheese adds tangy goodness. When shopping for yogurt, ideally it should only have two ingredients: milk and live, active cultures. Whether the milk is skim, low fat, or whole is your prerogative, but the cultures should always say live. That’s what makes yogurt so good for you! This recipe makes 4-5 servings.
What you need:
2 medium-large summer squash or zucchini, sliced in rounds
1 medium sweet onion (Vidalia)
2-3 oz. plain goat cheese chevre
1/3 c plain yogurt
1/2 c whole grain crackers, crushed
extra virgin olive oil or butter
salt + pepper
Preheat oven to 350F.
In large skillet, heat olive oil or butter to medium-low heat. Add squash and onions with about 1/2 tsp of salt to help veggies “sweat”. Cover. Stir occasionally. Cook until onions are translucent and squash starts breaking down, about 20-25 minutes (a little longer without a lid).
Transfer squash and onions to a bowl. Add goat cheese. Stir and let sit 1-2 minutes to help cheese melt.
Add yogurt and a dash of pepper. Stir until squash is coated.
Transfer to small casserole or baking dish.
Evenly spread cracker crumbs over top.
Bake, uncovered, about 20 minutes, or until yogurt/cheese mixture is bubbling and crackers begin to brown.
To reheat leftovers, cover dish and place in a 350F oven for 15 minutes or until heated through.
When cooking squash and onions, the goal is not to brown. If they are browning, reduce the heat and/or make sure you’re stirring them often enough.
For a gluten free casserole, use gluten free crackers.
Try flavored goat cheese, like garlic and herb or sweet pepper.
Mix and match vegetables like different varieties of squash, zucchini, and eggplant.
Try mixing in a handful of chopped fresh herbs like basil, parsley, or oregano.