SUMMER SQUASH CASSEROLE
Serving Size: 8
- 4 tablespoons unsalted butter
- 1 vidalia onion, finely chopped
- 4 medium yellow squash, cut in fourths lengthwise then cut into 1/4 inch slices
- 1/4 cup grated Parmesan cheese
- 1 cup grated Manchego cheese
- 1 cup fresh breadcrumbs or panko Japanese bread crumbs
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 375 degrees.
- Butter or spray with Pam a 8 x 8 baking dish. Set aside.
- Melt butter over medium high heat. Spoon off 2 tablespoons melted butter and set aside.
- Add chopped onions and cook, stirring often, until softened but not browned, about 5 minutes.
- Add squash, stir well, cover and cook 8 minutes, stirring often until the squash is tender but not browned.
- Transfer the squash to a large bowl. Let it cool for a few minutes.
- Stir in Parmesan, 3/4 cup of the Manchego cheese, and 1/2 cup bread crumbs.
- Stir in eggs, salt and pepper
- Transfer the squash mixture to the prepared baking dish.
- In a small bowl, combine the remaining 1/4 cup Manchego and the remaining 1/2 cup bread crumbs. Drizzle with the reserved melted butter and toss.
- Scatter the crumb mixture over the casserole.
- Bake 30 minutes, until the crumbs are golden brown. Serve hot.
Recipe says serves 8…but I think 1 1/2 times or doubling it is a better idea…using a larger casserole dish.
I think to cut down on the butter you could sauté the onions in olive oil and still use 2 tablespoons melted butter for the bread crumbs.
Also I like to have a little more color….could use half yellow summer squash and half zucchini squash.
In their cookbook, Blackberry Farms suggests that to do ahead….make it 1-2 days in advance, including baking. To make ahead, let baked casserole cool, then cover with foil and refrigerate. Keep the foil in place when warming the casserole for 30 minutes at 325 degrees.
The Blackberry Farm Cookbook