Summer Squash Casserole

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Summer yellow squash is perfect for this dish.  In fact, I can't think of another way to eat yellow squash that is anywhere near as good.  Yellow squash is not usually a first choice vegetable for me unless it is in this casserole.  Zucchini is a whole other story and blog post!  This recipe is one of the understated, humble classics of southern dishes.

We went to a pot luck at a local farm recently and this dish is what I brought.  Not a fancy dish by any means and obviously wasn't attempting to win the contest they were running for best dish of the night.  I just didn't want my dish to be the one no one ate.  That would be troubling and I would obsess.  The dishes were voted on by each participant by choosing their three favorite dishes besides their own.  The winner was a blueberry pie.  In all its simplicity, it was hard to beat being blueberry and completely delicious.  White lasagna with Swiss chard and lemon was an amazing dish that also won and was definitely one of my favorites.  My dish, happily, got lots of votes and there was not a bite left.  That was prize enough for me.

So many zucchini from small to ready to pick on one plant!

This is a fairly easy dish to put together and it is casserole style.  I like to make it with 1/2 yellow squash and 1/2 zucchini, but all yellow squash is just fine.   It can be made a day ahead and then put the topping on before it is baked. 

Have a bite!

 Print Recipe

Summer Squash Casserole
makes a 9 X 13 casserole
approximately 12 - 14 servings

casserole:
3 to 4 yellow summer squash, medium sized
3 to 4 zucchini, medium sized
1 onion, rough chopped (sweet, summer onion is best)
1 tablespoon butter or olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons all purpose flour
1/2 cup(60 g) sour cream
2 cups (242 g) grated sharp cheddar

topping:
1 1/2 cups (89 g) fresh bread crumbs
2 tablespoons grated Parmesan
1 tablespoon butter, melted


Preheat oven to 350 degrees.

Cut all squash in half lengthwise and then widthwise into 1/8 inch or slightly larger slice (half circles).  Place the butter or olive oil in sauce pan, add squash, onion, salt and saute over medium high heat for 8 - 10 minutes until the squash is cooked but still has firmness or al dente.  The squash cooks down by about half.

Add flour, red and black pepper and saute for another minute or two.  The liquid in the bottom of the pan will thicken some.  Turn off the heat and mix in the sour cream.  Add the grated cheese and check if extra seasoning is needed.  Pour into a greased or sprayed 9  X 13 inch casserole dish.

Topping:
Mix bread crumb, Parmesan and melted butter together in a separate bowl and sprinkle over the casserole.

Bake in the oven until bubbling and browned on the top, 25 to 35 minutes.  Remove from the over and allow to cool for 10 - 15 minutes.

Enjoy!

Notes:  This dish lends itself well to changes and substitutions.  Substitute Gruyere cheese for the cheddar, addtion of thyme, a combination of any summer squash, addition of roasted red pepper would all be nice in this dish.