Cheesy Summer Squash Bake
Cheesy Summer Squash Bake
All summer squash is welcomed around here with open arms (for the first week, anyway). Like most families - my kids would tolerate it well for the first few recipes - and then they would start eyeing everything with suspicion for flecks of green & yellow.
This recipe makes no apologies for the fact that it has squash. But it’s more “likable” because I decided to scoop out the seeds first. That gives you two advantages. One - the amount of water that seeps out of the squash as it cooks is reduced a LOT. Two - those picky eaters spend a lot less time removing the seeds before they enjoy it.
I also appreciated the fact that there is no “cream-of-something” soup in this recipe. It doesn’t need it. The Ritz cracker crumbs, egg, and milk add a great texture to the casserole without adding condensed soup.
Then... there’s the cheese. Squash is so bland that it really needs something to get you invested in a dish where it is the main ingredient.
I decided to use my microwave to pre-cook the squash and onion - couldn’t be simpler. From start to finish - this took me about 15 minutes to get ready to bake in the oven. Another half hour to bake - and you have a delicious (non-seedy) side dish that is a great addition to a summer meal.
Recipe source: adapted from butterybooks.com (which has some fun book suggestions for summer reads)
Ingredients:
2 lbs yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz crackers (about 35 crackers), crushed
1 cup (+ or -) cheddar cheese, grated
2 eggs, beaten
3/4 cup milk
1/2 cup butter, melted
Salt & pepper to taste
Dried parsley, optional
Directions:
Preheat oven to 375°.
Slice squash about 1/4” thick. (*Note - I quartered my squash and used an ice cream scoop to remove the pulpy seeds first)
Place in microwave safe dish. Sprinkle with chopped onion.
Cover and microwave about 5 minutes on high - or until squash is limp and tender-crisp.
Drain well.
Combine crushed Ritz crackers with salt & pepper, parsley (optional), and 1/2 of the grated cheese. Stir well. (I shake mine in a ziploc bag)
Fold 1/2 of the cracker/cheese mixture into the hot squash/onion mixture.
Now combine the eggs and milk, then pour over squash/cracker mixture. Fold in until well combined.
Pour in half of the melted butter, stir well.
Pour into a baking dish (9” x 13” if making the recipe as given, or an 8” pan if you halve the ingredients)
Sprinkle with additional grated cheese if desired.
Sprinkle with remaining cracker/cheese mixture.
Drizzle with remaining 1/4 cup melted butter.
Bake in preheated oven for about 30 minutes until browned & bubbling.
Cheesy Summer Squash Bake
7/29/13
The heat is on, and so is the squash! I spend 9 months of the year wishing I didn’t have to buy it at the grocery store, and then when it comes on, it’s here in a BIG way. I found this on a book club website - which was so interesting. I adapted it so it wasn’t so “seedy” - and I think we have a keeper.