It’s that time of the year when our garden starts to blossom, and we begin to wonder what in the world we were thinking when we planted all that zucchini and yellow squash. Within a month, well meaning church friends will bring baskets of their bounty to share, yet many of us detour down a side aisle. I am here to assure you…take it!
This is a win-win recipe, even if your kids go running when they hear the word squash. Just name it something else, and I guarantee this is one way you can get those veggies down without a spoonful of sugar.
We gobbled up two versions on the 4th, but this first version I ate for leftovers…cold…and it was still good.
You can modify easily into a lower fat version, as well as making it a main course by adding chopped chicken.
My sis tweaked it a bit, but I am giving you the recipe as it was posted.
Summer (yellow) Squash Casserole
(tweaked from the Foodnetwork.com)
- 1 3/4 pounds crookneck yellow squash or other yellow summer squash
- 1/4 pound zucchini or additional yellow summer squash
- 1/2 cup coarse-chopped carrots (we omitted)
- 1/4 cup (1/2 stick) unsalted butter (we used salted)
- 1 large onion, preferably yellow, chopped
- 1 plump garlic clove, minced (we added more)
- 1/2 cup grated mild to medium Cheddar cheese
- Hot pepper sauce, such as Tabasco
- Salt and freshly milled black pepper
- 2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
Paula Dean’s Squash Casserole
- 6 cups large diced yellow squash and zucchini
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon House seasoning, recipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers
Preheat oven to 350 degrees. Sauté the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. (this step if VERY important so it’s not so soggy. You can just put it between paper towel or napkins).
In a medium size skillet, sauté the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups