Monday, August 11, 2014

Meatless Monday

It is zucchini and summer squash season.

This is my favorite way to use it.

Cheesy Squash Casserole  

1 pound of zucchini, sliced*
1pound of yellow summer squash, sliced*
1/2 sweet onion, diced
1/2 cup butter**
1 cup shredded Cheddar cheese***
2 eggs, lightly beaten
1 T. sugar
1 t. salt
1 t. fresh thyme
1 cup crushed Ritz crackers
1/4 cup panko bread crumbs

  1. Preheat oven to 325 degrees F (165C)
  2. Bring a large post of water to a boil.  Add squashes and onion and cook until tender (about 15 minutes). * Drain well and transfer vegetables to a large bowl.  
  3. Add butter so it starts to melt.
  4. Add eggs, sugar, salt, and thyme.  Stir gently to combine and until butter is melted.
  5. Add cracker crumbs until moisture is absorbed.
  6. Turn into a 1 1/2 qt. baking dish and top with bread crumbs.
  7. Bake in preheated oven for 30 minutes.

*Here is a trick I learned from Lydia Bastianich:  cook the squash whole with ends in tact.  The squash does not need to absorb extra water.  Slice after cooking.  I don't bother to precook the onion at all.  I melt the butter before adding it to the squash.

**Butter=sweet, unsalted butter.  Margarine will surely ruin the whole dish.  Don't!

***Need I say Vermont Cheddar?  Oh, well, if you are from Wisconsin or New York or Cheddar(!),  use what you have.

This makes 8 servings.  I make the full recipe for myself and eat twice a day for four days and lick my plate clean every time.


Jennifer A. Jilks said...

What a good idea, meatless Monday! Hubby cannot have cheese, though. I'm doomed!

Muffie said...

That dish sounds yummy. I'll have to add it to my list of zucchini recipes. Once I get blogging again, I'll have to add some of mine. Thanks for sharing the hints, too.

gigihawaii said...

Sounds delicious and nutritious. I might make this.

Arkansas Patti said...

Love that tip about cooking squash whole. . One thing that turns me off of squash is the watery texture. No Vermont cheddar here but will make do. Real butter though, that is a must. Thanks.

Linda Reeder said...

Everything's better with butter! But we'll be using Oregon's Tillamook cheddar cheese here.

Kc W said...

You always have such yummy things cooking! Margarine? Really? Do people still use that?

Muffy's Marks said...

Love zucchini and summer squash, I usually fry it in a little butter with garlic and add a little soy sauce. My lunch staple on these summer days!!!

Kay said...

Hmmmm... This sounds really, really yummy!

Olga Hebert said...

Yes, it really is always best to use the local products.

Olga Hebert said...

I try to cut back on cheese consumption myself--but it is too easy for me to fall off the wagon.

Granny Annie said...

Alas, my neighbor's garden is empty of zucchini:(

Country Girl said...

Sounds wonderful! I always love new and different squash recipes this time of year! Thanks.

Jennifer A. Jilks said...

I know, I know! :-)