---
title: Summer Squash Casserole Recipe
description: This delicious savory side dish is a tasty alternative to steamed vegetables that will keep you coming back for more. I designed this recipe from my memories of a family favorite, comfort food made by my Aunt Frieda. 
---

[Zone Living Articles | Zone Diet Resources ](https://blog.zoneliving.com/zoneliving)

# [Summer Squash Casserole Recipe](https://blog.zoneliving.com/zoneliving/summer-squash-casserole-recipe)

 Written by [Sue Knorr](https://blog.zoneliving.com/zoneliving/author/sue-knorr) | Nov 14, 2019 4:06:12 PM

This delicious savory side dish is a tasty alternative to steamed vegetables that will keep you coming back for more.  It’s also a great topping for [Zone PastaRx Orzo](https://www.zonediet.com/product/zone-foods/dr-sears-zone-pastarx-orzo/). In fact, you might want to double or triple the recipe so there’s enough for leftovers!   

I designed this recipe from my memories of a family favorite, comfort food made by my Aunt.  It was always on the table year-round at every family gathering. We used to consider it a [vegetable ](https://blog.zoneliving.com/lifestyletips/what-10grams-of-vegetable-protein-looks-like)dish but in truth, it contained an entire bag of stuffing mix plus a large container of sour cream!  Looking back, I’d call the original version a stuffing casserole with some summer squash and shredded carrot in it. Now before you get too excited, there’s no stuffing in my version but I’ve added just a bit of cheese to keep things interesting.  I use a very low [carbohydrate ](https://blog.zoneliving.com/lifestyletips/what-are-carbohydrates)condensed portobello mushroom soup without artificial additives and light sour cream that’s extremely low in fat. I think my Aunt would have loved this version as much as we all loved hers!   

 **Tips** 

- This recipe can be made ahead of time, stored in the fridge, and reheated. 
- Don’t hesitate to be a little heavy-handed with the seasonings.  They’re what makes this dish. 
- Be a smart consumer and read your labels closely.  You’ll be surprised by the differences in ingredients between brands, especially when it comes to condensed soups and low-fat dairy products.  Avoid those that are loaded with fillers, starches, and saturated fats.  

### **Aunt Frieda’s Summer Squash Casserole**[****](https://blog.zoneliving.com/hubfs/Summer-Squash-R2.png)

Yield: 1  serving    
Ingredients: 

- 1/2 cup plain low-fat yogurt 
- 1/2 tsp olive oil 
- 1 pouch Lipton onion mushroom soup mix 
- cooking oil - olive oil Pam 
- 1 lb summer squash - yellow, cut into 3/8-inch rounds 
- 4 oz mushrooms - cleaned and sliced 
- 1/4 cup water 
- 1/4 cup mozzarella low moisture part-skim cheese - shredded 
- 2 tsp thyme 
- onion powder  - to taste 
- Salt and pepper - to taste 

Instructions: 

1. Whisk the yogurt, olive oil and soup mix together, set aside. 
2. Spray a large skillet with cooking oil add 1/2 teaspoon olive oil sauté over medium heat. 
3. Add squash, chopped mushrooms, and 1/4 cup water. Sauté for 3-5 minutes until squash begins to turn translucent. Turn heat to low, cover, and cook another 3-5 minutes. 
4. Gently stir in yogurt mix and seasonings, being careful not to mash the squash. 
5. Transfer to a 2-quart casserole or an 8” baking dish, sprinkle with cheese and cover with foil. Bake in a 350-degree oven for 15-20 mins. Uncover last minute or two and broil until lightly browned.

 

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