SUMMER SQUASH CASSEROLE
6 servings
Our biggest beef with casseroles is that they make lots of dirty dishes. We modified our old recipe so that now the squash is “steamed” in the skillet with the onion and garlic, meaning one less pan to clean. We’ve kept the seasonings simple here, but feel free to add chopped thyme and parsley or spice blends like curry powder to liven things up.
Preheat the oven to 350°F. Lightly butter a 2-quart baking dish.
Heat in a large skillet over medium-high heat:
- 2 tablespoons butter or olive oil
Add and cook, stirring, until softened and golden, about 7 minutes:
- 1 small onion, finely diced
- (1 to 2 jalapeño peppers, to taste, seeded and diced)
Add:
- 1½ to 2 pounds summer squash, cut into ½-inch cubes
- 2 garlic cloves, minced
- 2 tablespoons stock, dry white wine, dry vermouth, or water
Cover the skillet and cook until the squash is crisp-tender, 7 to 9 minutes. Uncover and allow any excess liquid to cook off. Transfer to a medium bowl and let cool for 5 minutes. Stir in:
- 1 cup grated Cheddar, Monterey Jack, or Swiss cheese (4 ounces)
- ⅓ cup sour cream or heavy cream
- 2 large eggs, beaten
- (2 tablespoons grated Parmesan)
- (¼ teaspoon cayenne pepper)
- ½ teaspoon salt
- Black or white pepper to taste
Spread the squash mixture into the prepared baking dish. Combine in a small bowl and sprinkle over the top:
- ½ cup dry bread crumbs, panko, or cracker crumbs
- ½ teaspoon paprika (sweet or smoked)
Dot with:
- 1 tablespoon butter, cut into small pieces
Bake until bubbling and golden, about 35 minutes.