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
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
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.
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.
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.