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

Nutrition Information (Amount per serving)

Total Fat 12g 19%, Saturated Fat 4g 20%, Cholesterol 20mg 7%, Sodium 430mg 18%, Potassium 560mg 16%, Total Carbohydrate 23g 8%, Dietary Fiber 3g 13%, Vitamin A 20%, Vitamin C 25%, Calcium 20%, Iron 10%, Vitamin D 0%, Vitamin E 6%, Thiamin 20%, Riboflavin 15%, Niacin 10%, Vitamin B6 15%, Folic Acid 20%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 20%, Magnesium 10%, Zinc 10%, Selenium 8%, Copper 8%, Manganese 35%

Nutrition Other (Amount per serving)

Calories 250, Calories from Fat 110, Trans Fat 0g, Monounsaturated Fat 5g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 8g, Protein 10g, Beta-Carotene 30%, Omega-3 0g, Carbohydrate Choice 1 1/2, Starch 1, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1 1/2, Very Lean Meat 0, Lean Meat 1/2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 1 1/2c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 1tsp