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Yellow Squash Casserole

Yellow Squash Casserole
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  •  3
    tablespoon, canola oil
  • red onion, thinly sliced
  • 3 cloves
    garlic, minced
  • 1/2 cup
    dry white wine
  • 1/2 cup
    vegetable stock or broth
  • lemon, zest
  • 4 small
    yellow squash, cut into 1/4 inch slices
  • 2 medium
    zucchini, cut into 1/4 inch slices
  • 1/2 cup
    crumbled feta cheese
    fresh oregano leaves from one large sprig, minced
    crushed red pepper flakes
    salt and pepper, to taste
  1. Preheat the oven to 400°F.
  2. Heat canola oil in a skillet over medium-high heat. Add the onion with a few pinches of salt and a small pinch of crushed red pepper. Cook for about 10 minutes, stirring once in a while, so that it gets some nice dark caramelization.
  3. After the onion is nicely browned, spread it in a single layer in a 9×13 baking pan. Add the rest of the oil and garlic to the pan. Once it's fragrant (don't let it burn), add the wine, vegetable broth, oregano, and lemon zest. Remove from heat and season with salt and pepper. Lay the squash and zucchini nicely on top of the onion, pour the contents of the pan on top, and top with crumbled feta.
  4. Bake for about 45 minutes, until just starting to brown.
Nutritional Information

Makes: 8 servings
  • Calories113
  • Carbohydrates6.7 g
  • Cholesterol8 mg
  • Fat7.6 g
    • Saturated fat1.9 g
  • Sodium320 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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