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
*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.
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
- Preheat oven to 325 degrees F (165C)
- 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.
- Add butter so it starts to melt.
- Add eggs, sugar, salt, and thyme. Stir gently to combine and until butter is melted.
- Add cracker crumbs until moisture is absorbed.
- Turn into a 1 1/2 qt. baking dish and top with bread crumbs.
- 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.
What a good idea, meatless Monday! Hubby cannot have cheese, though. I'm doomed!
ReplyDeleteI try to cut back on cheese consumption myself--but it is too easy for me to fall off the wagon.
DeleteI know, I know! :-)
DeleteThat 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.
ReplyDeleteSounds delicious and nutritious. I might make this.
ReplyDeleteLove 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.
ReplyDeleteEverything's better with butter! But we'll be using Oregon's Tillamook cheddar cheese here.
ReplyDeleteYes, it really is always best to use the local products.
DeleteYou always have such yummy things cooking! Margarine? Really? Do people still use that?
ReplyDeleteLove 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!!!
ReplyDeleteHmmmm... This sounds really, really yummy!
ReplyDeleteAlas, my neighbor's garden is empty of zucchini:(
ReplyDeleteSounds wonderful! I always love new and different squash recipes this time of year! Thanks.
Delete