Creamy Summer Squash Casserole

Name: Creamy Summer Squash Casserole
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, sliced; 2 medium yellow squash, sliced and quartered; 2 medium zucchini, sliced and quartered; 2 tablespoons pine nuts; 1 tablespoon chopped fresh parsley; 2 teaspoons dried basil leaves; 1 teaspoon dried oregano leaves; 1 teaspoon grated lemon peel; 1/2 teaspoon kosher (coarse) salt; 1/4 teaspoon pepper; 1/4 teaspoon sugar; 1 cup frozen peas; 1/2 cup Italian style bread crumbs; 1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 3 tablespoons all-purpose flour; 3/4 cup shredded smoked Gouda cheese (3 oz)

6 Servings
250 Calories per Serving

A quick and easy dish that works great any time of year.

Ingredient List

2 tablespoons olive oil
1 large yellow onion, sliced
2 medium yellow squash, sliced and quartered
2 medium zucchini, sliced and quartered
2 tablespoons pine nuts
1 tablespoon chopped fresh parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 cup frozen peas
1/2 cup Italian style bread crumbs
1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
3 tablespoons all-purpose flour
3/4 cup shredded smoked Gouda cheese (3 oz)

Preparation

In a 10-inch non-aluminum skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add onions and cook for about 5 minutes. Add squash, zucchini, pine nuts, parsley, basil, oregano, lemon peel, salt and pepper. Cook for 5 minutes, stirring occasionally.
Transfer squash mixture to a large bowl. Add peas and 1/4 cup of the bread crumbs, mixing well.
In hot skillet, mix yoghurt, flour, the remaining 1 tablespoon of olive oil, and 1/2 cup of the cheese. Cook over medium heat, whisking ingredients, until thickened, about 2 to 3 minutes.
Pour creamy mixture over the vegetables, mixing well. Spread squash mixture in a greased square baking dish. Mix remaining 1/4 cup bread crumbs and remaining 1/4 cup cheese; sprinkle over top of squash mixture. Bake at 350°F for about 30 minutes until golden and bubbly.

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 250

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	12g	19%
Saturated Fat	4g	20%
Trans Fat	0g	% Value not available
Cholesterol	20mg	7%
Sodium	430mg	18%
Total Carbohydrate	23g	8%
Dietary Fiber	3g	13%
Soluble Fiber	0g	% Value not available
Sugars	8g	% Value not available
Protein	10g	% Value not available
Vitamin D	Value not available	0%
Vitamin E	Value not available	6%
Calcium	Value not available	20%
Iron	Value not available	10%
Potassium	560mg	16%
Thiamin	Value not available	20%
Riboflavin	Value not available	15%
Niacin	Value not available	10%
Vitamin B6	Value not available	15%
Vitamin B12	Value not available	4%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	20%
Magnesium	Value not available	10%
Zinc	Value not available	10%
Manganese	Value not available	35%
Selenium	Value not available	8%
Copper	Value not available	8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.