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squash and zucchini casserole

(1 rating)
Luv2Cook78 avatar
Recipe by
Jessica Mills
@Luv2Cook78
Dover, DE

Because of my mom's allergies to wheat and anything with gluten in it i came up with this recipe its loved by all in my family in my hubby who can be picky at times loved it .. enjoy

(1 rating)
yield 6 to 8
prep time 35 Min
cook time 25 Min
method Convection Oven

Ingredients For squash and zucchini casserole

  • 3 md
    size yellow squash ( sliced thinly )
  • 3 md
    size zucchini ( sliced thinly )
  • 1 sm
    sweet onion ( sliced thinly )
  • 3 pinch
    sea salt
  • 3 Tbsp
    butter, unsalted
  • 3 1/2 Tbsp
    gluten free flour
  • 2 c
    whole milk ( warm)
  • 1 pinch
    ground nutmeg
  • 1 dash
    ground mustard
  • 1 dash
    white pepper
  • 1 dash
    black pepper
  • 2 c
    shredded white sharp cheddar cheese
  • 1 c
    shredded mild cheddar cheese
  • 1/2 c
    shredded yellow sharp cheese ( this is for the top of the casserole)

How To Make squash and zucchini casserole

  • 1
    preheat your oven to 350 degrees
  • 2
    while your oven is heating get out at large sauce pan . turn your heat on med-high . add your unsalted butter once your butter is melted add your flour. once your flour and butter are combine add your warm milk stir with a wooden spoon . add your nutmeg your ground mustard and both your black and white pepper to your white sauce . once your sauce has thicken add your 2cups of the white sharp cheddar cheese and your 1 cup of mild cheddar cheese once your cheeses have melted into your white sauce turn off the heat and set aside .
  • 3
    in a casserole dish i use a 9 by 13in casserole dish ( make sure you lightly spray your dish with cooking spray) add your thinly sliced squash zucchini and onions and sprinkle them with the 3 pinches of sea salt . pour your cheese sauce over the veggies and top with your 1/2 cup of yellow sharp cheddar cheese . bake for 25 mins or until the cheese is melted and the veggies are tender let it stand for about 15 mins .. enjoy :)
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