Summer Squash Casserole
As a child, vegetables were not my favorite and certainly not squash!
That is until I tasted by Aunt Jody’s Squash Casserole. She pulled out all the stops the “hide” the squash in this dish: cheese, butter, and the ever-favorite Ritz Crackers. No one knew squash was really really the star of that show. It literally would almost melt in your mouth. It was that good.
Pattypan squash is now my new favorite summer squash. I discovered them recently at Findlay Market. I was reeled in by their shape and color. Oddly enough I had never tasted them much less cooked with them. I wondered if pattypan squash would taste the same as the more traditional summer squash in my Aunt Jody’s Squash Casserole recipe.
Freshly sliced, homegrown tomatoes was always served alongside this casserole. These juicy perfect tomatoes completed the meal. My recipe combines these two flavors and I think it is a keeper.
INGREDIENTS
8 pattypan squash, cut in to 1/4” slices
1 large onion, cut in to 1/4” slices
1 cup cherry tomatoes (heirloom is my preference)
6 ounces Gruyere cheese, grated
1 stick of butter, cut in 8 slices
1 cup panko bread crumbs
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees.
Prepare a 9 x 13 casserole dish with pan spray. place a layer of squash on the bottom.
Layer squash on the bottom of pan followed by 1/3 of the tomatoes, 1/3 of the sliced onions and 1/3 of cheese over the vegetables. Repeat.
The final layer will be cheese, butter, salt and pepper.
Top cheese with panko crumbs.
Bake in the oven for 30-45 minutes or until bubbly and crisp.
Yield: 8 servings
For more summer time squash recipes, check out my Summer Squash Pizza.
