Food Babe's Summer Squash Casserole
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon coconut oil
  • ½ yellow onion, diced
  • 3 cups sliced yellow squash
  • 1 egg
  • ½ cup goat cheese or grated cheddar (alternative: cashew cheese)
  • ½ cup almond milk or dairy milk
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon sea salt and freshly ground pepper
  • 1 cup Ezekiel breadcrumbs*
  • 2 tablespoons fresh chopped parsley
  1. Preheat the oven to 350 degrees.
  2. Heat the oil in a saute pan over medium heat. Add the onion and squash and cook for 4-5 minutes.
  3. In a bowl, whisk together the egg, cheese, milk, cayenne and salt and pepper.
  4. 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!
*To make Ezekiel breadcrumbs, toast 4 slices of Ezekiel bread. Place in a food processor and pulse until finely ground.

**Please choose all organic ingredients if possible**
Recipe by Food Babe at