Summer Squash & Couscous Casserole

This is a great dish for summer because it takes advantage of the seasonal veggies. I love it because it can be assembled in advance (i.e. naptime) and cooked just before serving.

1 can (14-ounce) chicken broth, divided
3/4 cup uncooked couscous
1 cups sliced yellow squash (about 2 small)
1 cups sliced green squash (about 2 small)
1/2 cup shredded carrots
1/2 cup sliced green onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.Combine fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400° for 35 minutes or until golden.


  1. YAY!!! I LOVE that recipe! perfect for my vegetarian family. going on the list for this week. Thanks! :)

  2. Sounds wonderful - gonna make it this week. By the way I emailed my sister in law your post about nursing wear. She was so excited to have such great recommendations.
    Thanks, Julie

  3. I tried ur recipe,,,It wsa just fantastic.....Im gonna make this on ma next date....


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