High-Protein Yellow Squash Casserole

Creamy, cheesy, and packed with comforting flavor, this High-Protein Yellow Squash Casserole is the perfect way to enjoy fresh summer squash while adding more protein to your plate. Tender roasted yellow squash is layered with a rich homemade cheese sauce made with blended cottage cheese, sharp cheddar, Parmesan, and just enough heavy cream to create an irresistibly smooth, creamy texture. The result is a casserole that tastes indulgent while providing more nutrition than a traditional squash casserole.

If you’ve ever struggled to eat more vegetables because they didn’t feel satisfying enough, this recipe is for you. Pairing vegetables with quality protein and healthy fats can help create a meal that is both delicious and filling. Instead of serving squash as a simple side dish, this casserole transforms it into something hearty enough to become the star of your dinner table.

One of the best things about this recipe is that no one will ever guess there’s cottage cheese hidden inside the sauce. Once blended, cottage cheese becomes silky smooth and melts beautifully into the cheddar and Parmesan, adding extra protein without changing the classic cheesy flavor. It’s an easy kitchen trick that boosts nutrition while keeping the texture rich and creamy.

This casserole is naturally lower in carbohydrates than traditional potato or pasta casseroles, making it a wonderful option for anyone looking to enjoy comfort food while supporting healthy blood sugar, increasing protein intake, or simply eating more whole foods. It’s equally delicious served alongside grilled chicken, steak, pork, or seafood, and leftovers reheat beautifully for lunch the next day.

Whether you’re cooking with an abundance of garden squash or simply looking for a healthier family-friendly side dish, this cheesy yellow squash casserole is one you’ll find yourself making again and again. With simple ingredients, minimal prep, and incredible flavor, it’s proof that healthy eating can still feel warm, comforting, and completely satisfying.

High-Protein Yellow Squash Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Ingredients

Squash

• 3 pounds yellow squash, sliced into ¼-inch rounds
• 2½ tablespoons olive oil
• ¾ teaspoon sea salt, divided
• ⅜ teaspoon black pepper, divided

High-Protein Cheese Sauce

• 1 cup low-fat cottage cheese
• ¼ cup heavy cream (or use up to 1 cup heavy cream for an extra-rich casserole)
• 2¼ cups shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese
• 2 cloves garlic, minced

Topping

• ½ cup shredded cheddar cheese
• Extra Parmesan, optional
• Fresh parsley, optional

Instructions

Step 1 – Roast the Squash

Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.

In a large bowl, toss the squash slices with olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Arrange in a single layer and roast for 10–12 minutes, just until tender.

Step 2 – Make the Protein Cheese Sauce

While the squash roasts, blend the cottage cheese until completely smooth.

Add the blended cottage cheese, heavy cream, garlic, 2¼ cups cheddar cheese, Parmesan cheese, remaining salt, and remaining pepper to a saucepan over medium-low heat.

Whisk continuously until the cheese is completely melted and the sauce is smooth and creamy. Avoid boiling.

Step 3 – Assemble

Arrange the roasted squash evenly in a lightly greased 9×13-inch baking dish.

Pour the cheese sauce evenly over the squash.

Sprinkle the remaining ½ cup cheddar cheese over the top. If desired, sprinkle with additional Parmesan for an even crispier golden crust.

Step 4 – Bake

Bake for 10–15 minutes, or until the casserole is hot and bubbly.

Turn the oven to broil for 2–3 minutes until the cheese is beautifully golden.

Allow the casserole to rest for about 5 minutes before serving.

Tips for Success

• Blend the cottage cheese until completely smooth for the creamiest sauce.
• Roast the squash first to remove excess moisture and prevent a watery casserole.
• Freshly grated cheese melts much better than pre-shredded cheese.
• For an even richer casserole, substitute the full 1 cup of heavy cream instead of using ¼ cup.
• Garnish with chopped parsley or fresh thyme before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or warm in a 350°F oven until heated through.

This casserole can also be assembled one day ahead and baked just before serving.

Estimated Nutrition (Per Serving)

Servings: 8

• Calories: 285
• Protein: 18g
• Fat: 22g
• Total Carbohydrates: 8g
• Fiber: 2g
• Net Carbohydrates: 6g

Nutrition values are estimates and will vary based on the brands of cheese, cottage cheese, and cream used.

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