Yellow squash is one of those vegetables I have loved since I was a kid. My mom would saute the squash with plenty of onions and bacon fat to make a simple side dish. I still like making yellow squash this way although I have cut down on the bacon fat and salt pork my mom used.
The other day I saw someone making a squash casserole on a cooking show which involved crackers, mayonnaise and sour cream. I liked the idea of a casserole but using such rich and high calorie ingredients was too much for me. Instead, I decided on ingredients that were a bit lower in fat content yet tasty and surprised even me.
The real surprised was my taste tester son who said “This is good mom”. I wasn’t sure he would like the squash since he was giving me the side eye while I was slicing it up. When he asked what was for dinner and I said Squash Casserole T did not have an excited look on his face. The only response was humph.
I am going to categorize this as a quick an easy dish. The hardest part of the recipe is waiting for the casserole to finish cooking in the oven. Before and after that piece of the process is easy peasy. With summer upon us and the bounty of squash at the local grocers and farmer’s markets, Squash Casserole is a repeat dish in our house!
Squash Casserole
Ingredients:
2 yellow squash sliced
2 zucchini squash sliced
2 eggs beaten
½ cup shredded mozzarella cheese
¼ cup shredded sharp cheddar cheese
¼ cup shredded Monterey Jack cheese
½ small red onion diced
3 tbsp butter
1 tbsp grape seed oil or olive oil
1 tbsp Kosher salt
½ tbsp ground black pepper
½ tbsp dried oregano
½ tbsp dried basil
½ tsp onion powder
Cooking spray
Preheat oven to 375 degrees.
Melt butter and grape seed oil in a large no-stick frying over medium heat. Add red onion and saute for approximately 1 minute. Add squash and season with salt, ground black pepper and onion powder. Stir and saute until squash slightly softens. Set aside.
In a large bowl mix together eggs, oregano, basil and cheeses (reserve some cheese to sprinkle on top of casserole). Add squash and onions then stir until well mixed. Pour into a casserole dish sprayed with cooking spray. Top with remaining cheese and sprinkle with paprika.
Bake for 30 – 35 minutes until the center is set and topping has turned light golden brown.
dmarie-dining 