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 of July, 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 sister in love 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.
And here is another delicious favorite packed with flavor.
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
If you have Spaghetti Squash, I just love this recipe posted over at 10 Minute Dinners. Think mixture of favorite cheeses roasted with this squash that pretty much mimics spaghetti. Yes, true comfort food.
You know what they say about great minds… 🙂 I'll be adding your casserole to my arsenal!
Jen — I was a little quick to click tonight and left you the WRONG link the first time… caramel pretzel sparklers are SOOO last week! 🙂 Please delete. 🙂
I don't blog, but I follow many 🙂 Anyhow, I just wanted to share a squash recipe we love every summer. Take your zucchini and yellow squash and any other extra veggies you have and slice into bite sized pieces or rings, add a couple jalapenos and just slice in half so you can remove them before eating, cover with water and add a few (3-4) cups of sugar. Let it soak for a few hours. It makes a yummy cold sweet and spicy veggie salad that everyone loves.
We just made this casserole last week! Delicious!!!
Love squash casserole! Your recipes look yummy.
I kinda made one up this year using the sweet vadilia onions that are everywhere right now in GA…so good
Thank you for hosting…
All Things Heart and Home
I'm not really a big squash person, but this does sound very interesting – call it something else and I'LL probably eat it – LOL!
Thanks again for hosting – keeps you busy, huh?!
Sounds delish – hubby just won't eat squash though!
I'm a bit embarassed to admit I've NEVER made squash. And, now I think I'll give it a try with this recipe. Thanks for hosting this Jen!
Squash – yum. I think that's by far the best thing about summer…all the delicious, fresh veggies!
Now THAT casserole just might make me a believer in squash! 😉
Hooray for squash! Mine willing be ready soon for the picking! I really love The Victory Garden Cookbook- they've got loads of recipes for all sorts of veggies. I love doing squash boats. Yum!
Mmmm!! My Mom used to make Fried Squash in the summer. Put on a plate & sprinkled with powdered sugar & it was gone before you knew it!!
Your recipe sounds good. Thanks for hosting this.
I LOOOOVVVEEEE your blog! I'm addicted!
I just checked my garden (very small) but we will have tons of squash! Thanks for sharing your recipe, I can't wait to try it!
Ps. I'm a NC girl too! I live in Western NC. Gotta love those mountains! Lol!
this casserole sounds yummy. Might have to try it and see what my picky eaters think of it. 🙂
We don't have garden veggies yet, but I'm looking forward to it.
Thanks for hosting another great TT!
Oh yum! i love me some squash casserole. i always hated squash till I had this version. It is SOOOOOOO good! And oddly enough, I haven't had one person with a basket full of veggies come at me at church yet. I wish. No runing the other way from this gal.
Sounds so good! I love squash and zucchini!
We have a bunch of squash right now, too. I love it, in every form. 🙂
Thanks so much for these recipes!! I think we will have quite an amount of squash (this is our first year gardening) and I was wondering what I was going to do with all of it!!
We happened to go to Arby's tonight (have one of Gretchen's children with us in the mountains & it was her request), & got FREE orange swirl milkshakes! Those are $2.89 each usually & they were FREE!
I can't wait to try your squash recipes… I planted plenty of it & when I get home, it should be ready to harvest, so I'll be looking for some yummy ways to use it. Thanks!
SInce we've got little ones, we also puree extra squash and freeze to add to pasta and sauces (got to sneak in those vegies). I tried my hand at Soft Shell Crabs this week. Hope you'll stop by the recipe exchange here:
these remind me of the casserole that my grandma always made, that no holiday was complete without! yum! last monday i posted a recipe for a good ratatouille, which is another great way to use up some squash and zucchini!
Yum! I love squash casserole!
Hi! Would you mind making a quick edit in your first recipe for summer squash casserole recipe? There’s no mention of cracker crumbs in the ingredient list, and I’m wondering how much to use.
@WLB, Yes, as deficient as it seems, I too need some sense of what kind of cracker crumbs, as well as how much of them, to use. I failed to inherit the domestic gene…can build a shed without plans but never sure about cooking without a complete recipe. I don’t think I ever made anything but rather pathetic party snacks with crackers in the recipe, either, so I’m a bit unsure what would fit here. Thanks!!
WHat cracker Crumbs? You’ll forgot to mention it!