Monday, August 8, 2011

Summer Squash Casserole

So. I am not much of a squash person. When I was a kid my mom made us eat everything, and squash and zucchini were definitely at the top of the "try not to barf" list. Well. Those days are long gone to say the least. Now, with the CSA, I get a lot of zucchini and squash and, I admit, at first I pawned them off on my mom and my friend Sara, but that only goes so far. Eventually I had to buck up and cook them for myself. And I'm so glad I did. 

Summer Squash Casserole

You Will Need:
  • Cutting Board
  • Peeler
  • Knife
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Fork
  • Baking Sheet
  • Aluminum Foil
  • Baking Dish
  • Non-Stick Spray
  • 4-6 Yellow Summer Squash
  • 1 Zucchini (had it on hand, don't worry about it - if you have other squash, use what you have on hand)
  • Couple Handfuls of Garden Onions (green onions or scallions or 1/2 of a large onion chopped in chunks)
  • 1 Large Tomato (I used a couple handfuls of cherry tomatoes from the garden)
  • 4 Cloves Garlic 
  • Handful Fresh Basil
  • 6 Sprigs of Thyme
  • 1/2 Cup Grated Parmesan
  • 1 Tablespoon Olive Oil
  • 2 Slices Whole Wheat Bread
  • Ice
  • 1 Egg
  • 1 Cup Cracker Crumbs (or croutons or stuffing or potato chips, anything works)
  • Salt and Pepper
  1. Preheat oven to 425 degrees
  2. Wash and peel vegetables
  3. Cut into thin slices, set tomatoes aside
  4. Wash and chop fresh herbs
  5. If using large onion, chop into chunks
  6. Mince garlic if you prefer, or cut into quarters
  7. Mix together everything but tomatoes in large bowl, add a touch of salt and pepper and drizzle with oil
  8. Bake for 25 minutes
  9. Turn oven down to 350 degrees
  10. Soak bread in ice water and wring out (sounds weird, I know)
  11. Chop bread into small pieces
  12. Beat egg with fork
  13. Mix all together in bowl
  14. Pour into baking dish and top with crumbs and tomato slices
  15. Bake for 20 minutes
I'm really gonna have to make this again. Of course, no one else in my family would eat it, but that's ok. My veggie friend, Sara, and I ate the whole pan to ourselves. Yeah, it was that good :)


  1. How did I manage to leave out the parmesan? 1/2 cup will do ya. Grate it into the veggie mix before roasting. I'll edit the post when I get to my computer :)