Wednesday, May 21, 2014
Yellow Summer Squash Casserole
I love almost all squash. Pumpkin and butternut and always on my shopping list in the fall and winter. And they get replaced with zucchini and yellow squash in spring and summer. Though not as sweet as their fall cousins, their flavor is mild and easy to incorporate into lots of dishes. But I also love them enough to want to make them the star sometimes.
2 Yellow squash/yellow zucchini, peeled and sliced
1 Tablespoon olive oil
1 Onion, peeled and diced
2 Cloves garlic, peeled and minced
1/2 Cup panko breadcrumbs
1/2 Cup milk
1 Cup shredded cheddar cheese (Gruyere would work nicely, too)
2 Tablespoons unsalted butter, melted
Salt & pepper to taste
In a bowl, combine the bread crumbs and shredded cheese. In a separate bowl, beat together the egg and milk and mix in half the crumb/cheese mixture. Add the cooked squash and onion to the egg mixture and transfer to a casserole dish. Top with the remaining crumb/cheese mixture and pour on the melted butter. Bake in a pre-heated 400 degree oven for 20 - 30 minutes or until the top is a light golden brown. Makes approximately 4 servings.