Eight-Ball Squash Casserole

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This eight-ball squash casserole recipe will work with any kind of summer squash or zucchini.

Submitted by Melanie Keyes
Updated on November 3, 2023
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Yield:
1 8-inch casserole
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Ingredients

Original recipe (1X) yields 6 servings

  • 8 eight-ball squash, cut into chunks

  • 1 yellow squash, cut into chunks

  • ½ dark red bell pepper, cut into strips

  • 1 Roma tomato, sliced

  • 2 tablespoons unsalted butter, cut into thin slices

  • 1 teaspoon dried basil

  • 1 teaspoon garlic salt

  • 1 teaspoon paprika

  • ½ teaspoon cayenne pepper

  • 2 tablespoons capers

  • ¼ cup grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Layer chunks of eight-ball squash and yellow squash in an 8-inch square baking dish. Add layers of bell pepper and tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne pepper, followed by capers and Parmesan cheese.

  3. Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts (per serving)

104 Calories
6g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 104
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 16%
Cholesterol 13mg 4%
Sodium 466mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 5g 10%
Vitamin C 62mg 69%
Calcium 92mg 7%
Iron 1mg 8%
Potassium 825mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.