Zucchini and Summer Squash with Mustard Sauce
Roasted Zucchini and Squash are covered in a creamy mustard sauce, topped with cheddar cheese and baked until gooey and delicious. This easy side dish is ready in under 30 minutes!
Servings: 4 servings
Calories: 89kcal
Ingredients
- 2 small to medium sized summer squash
- 2 small to medium sized zucchini squash
- ½ cup Dijon mustard
- 1 tbsp. Olive oil
- ½ cup sharp cheddar cheese (6-8 oz.)
Instructions
- Preheat oven to 375 degrees. Slice zucchini and summer squash horizontally into thin strips (¼" thick).
- Lightly salt and place in a colander for 10 minutes to draw out excess moisture. Dry with paper towels.
- Drizzle about 1 teaspoon of olive oil in the bottom of a baking dish. Place one layer of squash in the bottom of the pan.
- Spread a thin layer of Dijon mustard and a sprinkle of salt and pepper on top of the squash. Put another payer of squash, in a crisscross pattern. Cover with a thin layer of Dijon mustard, salt and pepper. Continue until all squash has been layered.
- Drizzle olive oil on the top and place in oven. Bake for 20 minutes.
- Remove from oven and sprinkle with cheese. Bake for another 10-15 minutes, or until cheese is bubbling and starting to brown.
Notes
- Lightly salt the zucchini and squash and let it sit in a colander 10 minutes before cooking. This helps draw out excess water so the zucchini and squash casserole doesn't come out watery.
- If the cheese isn't brown enough, place it under the broiler for a couple minutes to let it get browned and bubbly. Watch it to make sure it doesn't burn.
- For best results, use a mandolin to slice the zucchini and squash into ¼" slices.
Nutrition
Serving: 6oz. | Calories: 89kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 526mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 34.2mg | Calcium: 132mg | Iron: 0.8mg