Squash Casserole USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Looking for ways to vary your vegetables? This easy casserole is a great way to try summer squash.
CACFP CREDITING INFORMATION
1 piece provides ½ oz equivalent meat alternate and ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Ingredients
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Quantity
 

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded
*See Marketing Guide

Instructions
 

  • Preheat oven to 400 °F.
  • Lightly coat a medium baking dish (8" x 8") with nonstick cooking spray. Set aside.
  • Spray a medium skillet with nonstick cooking spray, and heat over medium–high heat.
  • Add onions and sauté for 3 minutes or until soft. Stir frequently.
  • Add zucchini and yellow squash. Sauté for 5 minutes. Stir frequently.
  • Add parsley, oregano, salt, and pepper; stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 5 minutes. Remove from heat.
  • In a small bowl, whisk egg and milk together.
  • Place sautéed vegetables in baking dish. Top with egg and milk mixture, and lightly stir. Be sure to keep vegetables spread evenly on the bottom of the pan. Sprinkle cheese evenly on top of mixture.
  • Bake uncovered for 20 minutes. Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.
  • Cut pan into 6 pieces.
  • Serve 1 piece.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Squash Casserole USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 piece
Calories
45
Total Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
30
mg
10
%
Sodium
 
70
mg
3
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Protein
 
3
g
6
%
Calcium
 
76
mg
8
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
Yield / Volume