Curried Spring Squash Casserole
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 cups baby (spring) yellow squash and zucchini, sliced in ¼-inch coins (8-10 4-inch squash/zucchini)
  • 2 cups small red potatoes (approximately 2 lbs.)
  • 3 cups tomato sauce
  • 1 leek, diced small
  • 1 clove garlic, minced
  • 1 Tablespoon oil or vegetable broth
  • 3 teaspoons Indian curry powder
  • 1 teaspoon sea salt
  • ¾ cup saltine crackers
  • ¼ cup parsley, roughly chopped
  1. Preheat the oven to 350ºF.
  2. In a 2-quart pot, bring the potatoes to boil in salted water. Cook for 7 minutes, until tender but not soft. A knife should slide in and out easily, but it should break the potato in half or crumble it. Drain. When cool, slice in ¼-inch coins, like the zucchini and squash.
  3. Meanwhile, sautée the leeks and garlic in the oil or vegetable broth over medium heat, until softened but not browned.
  4. In an 8 x 8 baking dish, combine squash, zucchini, potatoes, tomatoes, sautéed leek and garlic, and curry powder. Taste for salt and add up to 1 teaspoon.
  5. In a small bag, crush the crackers. Sprinkle the crushed crackers and parsley on top of the casserole.
  6. Cook in 350ºF oven for 15 minutes, then raise the temperature to 425ºF and cook for another 15 minutes. If the top begins to brown too much, loosely cover the casserole with foil.
  7. Let sit for 10 minutes, then serve with a simple salad dressed with oil and vinegar.
Serves 4 as a main dish, 6 as a side dish. If you don’t have saltines, you can use panko bread crumbs, fresh bread crumbs, corn chips, or even potato chips. For the potatoes, I boil several pounds and save the rest for something else.
Nutrition Information
Serving size: 4 Calories: 175 Fat: 2.1g Saturated fat: 0.4g Carbohydrates: 35.5g Sugar: 7.7g Sodium: 732.9mg Fiber: 5.9g Protein: 5.9g Cholesterol: 0g
Recipe by The Waco Vegan at