Summer Squash Casserole

Summer Squash Casserole

  • Summer Squash Casserole

Prep time: 10 mins
Cook time: 30 mins
Serves: 4


  • 1 tablespoon coconut oil
  • ½ organic yellow onion, diced
  • 3 cups sliced organic yellow squash
  • 1 egg
  • ½ cup organic goat cheese or organic grated cheddar (alternative: cashew cheese)
  • ½ cup unsweetened, unflavored almond milk
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon sea salt and freshly ground pepper
  • 1 cup Ezekiel breadcrumbs
  • 2 tablespoons fresh chopped organic parsley



Preheat the oven to 350 degrees.

Heat the oil in a sauté pan over medium heat. Add the onion and squash and cook for 4-5 minutes.

In a bowl, whisk together the egg, cheese, milk, cayenne and salt and pepper.

Place the squash mix in a casserole dish and top with the egg mixture. Sprinkle the Ezekiel breadcrumbs on top and place in the oven for 25-30 minutes. To serve, top with some fresh parsley. Enjoy!

Will you be making this recipe? Post a photo of your Summer Squash Casserole using the hashtag #MAMRecipe

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