Tuesday, September 6, 2011

Summer Squash Casserole

This recipe is a modified version of Paula Dean's recipe on Food Network.  It's good!

6 summer squash/ zucchini
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh basil, chopped
2 Tb butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
Parmesan cheese
  • Preheat oven to 350 degrees F.
  • Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain.
  • Brown onion, garlic, and basil in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and stir. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
  • Place in casserole dish or baking pan. Cover top with cracker crumbs and Parmesan cheese.  Bake for 20 to 25 minutes, until the crumbs brown.
Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

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