Just as I love a good butternut squash soup in the winter, (click here and here for 2 versions)

summertime means summer squash…lots of it.

While in the mountains of NC over the 4th I bought my squash from The Cashiers Farmers Market

Fresh produce from the Cashiers Farmers Market photo courtesy of the Cashiers Farmers Market via KathyMillerTime

I used the recipe from The Blackberry Farm Cookbook.  It is delicious and the combination of parmesan cheese and Manchebo cheese is divine.

Summer Squash Casserole with manchego cheese photo by Kathy Miller

Back home, I wanted to try Julia Reed’s “Nancy Peterkin’s Summer Squash Casserole” from her new book, “Julia Reed’s South:  Spirited Entertaining And High-Style Fun All Year Long”.

This squash casserole was delicious, very old fashioned.  I tend to like my squash diced in chunks rather than finely chopped in a food processor.  And I also try to substitute olive oil for butter whenever possible.  In this case I used 1/2 olive oil and 1/2 butter.

Here is my version… And I love baking in iron skillets!

Summer squash casserole with a kick photo by Kathy Miller


  • 4 tablespoons extra virgin olive oil
  • 1 vidalia onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 3-4 medium yellow squash, cut in fourths lengthwise, then diced
  • 3-4 medium zucchini, cut in fourths lengthwise, then diced
  • 1 cup fresh bread crumbs or panko Japanese bread crumbs
  • 8 ounces sharp Cheddar cheese, grated
  • 4 eggs, beaten
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 24 Ritz crackers finely ground in food processor
  • 2 tablespoons butter


  1. Preheat oven to 350 degrees.
  2. Butter a 2 1/2 quart baking dish. Set aside.
  3. Saute onion, red pepper, jalapeno in olive oil in a large skillet, 3-4 minutes.
  4. Add minced garlic and cook 1 minute.
  5. Add squash and cook 10 minutes.
  6. In a large bowl, combine squash mixture, panko or bread crumbs and cheese. Mix well.
  7. Stir in eggs, cream, salt and cayenne pepper.
  8. Blend well and pour into baking dish.
  9. Melt 2 tablespoons butter, add Ritz cracker crumbs and stir to coat.
  10. Sprinkle buttered cracker crumbs on top of casserole.
  11. Bake 40 minutes, until the crumbs are golden brown.


I love the spice/heat from the jalapeno and cayenne pepper. This is very subtle and not overdone.

By KathyMillerTime
Adapted from Julia Reed's South: Spirited Entertainer And High-Style Fun All Year Long


Recipe Printed from

 What is your favorite Squash Casserole?

Watch for upcoming stories from Vermont and Maine!

Come celebrate with me.  I’ll save you a seat at the table.

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