An abundance of summer squash has me looking for new recipes. This casserole is a combination of several recipes I discovered. It combines the best of the best in a delicious side dish—tender-crisp squash topped with crunchy, buttery crackers.. As usual, I downsized the recipe that follows and I tend to eye-ball the sour cream and cheese . . . adding what I think looks like just the right amount without overdoing.
Summer Squash Casserole About 8-12 servings
2 tablespoons olive oil
About 2 to 2 1/2 lbs. summer squash, cut into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)
1 medium onion chopped (yellow, white or red)
Kosher salt & pepper to taste
1/4 teaspoon cayenne pepper, optional
1 tablespoons fresh oregano, chopped
1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)
8 ounces sour cream
Topping:
1/2 cup Parmesan cheese
1 sleeve buttery crackers such as Ritz
2 tablespoons melted butter
- Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
- In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes.
- In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
- Fold in the cooked squash mixture.
- Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
- In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
- Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly
2 tablespoons olive oil
About 2 to 2 1/2 lbs. summer squash, cut into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)
1 medium onion chopped (yellow, white or red)
Kosher salt & pepper to taste
1/4 teaspoon ccayenne pepper, optional
1 tablespoons fresh oregano, chopped
1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)
8 ounces sour cream
Topping:
1/2 cup Parmesan cheese
1 sleeve buttery crackers, such as Ritz
2 tablespoons melted butter
- Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
- In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes.
- In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
- Fold in the cooked squash mixture.
- Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
- In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
- Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly.
I have lots of yellow squash. I made this the 4th of July. Everybody loved it, we all agree this is a explosion 💥 of flavors. 😊 Thankyou!
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