Squashed, again!

A squash casserole starring squash and not cheese and/or tomatoes.
A squash casserole starring squash and not cheese and/or tomatoes.


Hoot, mon, it’s a great summer when the squash plants outdo themselves and you find two good new squash recipes. This one showed up last week in the American Profile magazine supplement, with Stoic the Vast pointing out the cover promo as “something else you could try.” I could also try reading for an entire day with the good-looking pool boy bringing me margaritas, but squash seems more likely to be in my immediate future than a young Norse god.

This is a gentle squash casserole, not at all like the recent Tex-Mex inspired dish I shared. The squash tastes tender and sweet, almost like a fruit. I did not, however, like it at room temperature. I like it hot so I can really taste the delicate thyme-scented custard. I also think I’d like it with crunchy panko bread crumbs, but for some reason, my repeated notes on shopping lists have landed me three big boxes of boring plain bread crumbs textured like wet sand. Ick.

Fresh squash casseroleDSCN1649

3 tablespoons butter

1 tablespoon olive oil

1 medium onion, chopped

1 big garlic clove, minced

2 pounds zucchini, thinly sliced

2 pounds yellow squash, thinly sliced

3 eggs

1/2 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh thyme leaves (1 teaspoon dried)

1/4 cup panko (Japanese breadcrumbs)

1/4 cup grated good-quality Parmesan cheese.

Heat oven to 350. Heat butter and oil in large skillet. And zucchini, squash and garlic and toss. Continue cooking, covered if you need to, about 15 minutes, stirring occasionally. With slotted spoon, transfer veggies to buttered 2-quart casserole.

In separate container combine eggs, half-and-half, salt, pepper and thyme. Por over squash and mix well. Bake 35 minutes. Remove from oven and top with panko (!) and cheese. Place under broiler and broil until brown, about 3 minutes or less. Serves 8, 161 calories, 11 g fat per serving.


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