I know, I know, it’s a casserole. And it’s full of all the bad things. Cheese (and more cheese), sour cream, breadcrumbs…BUT I promise it will make your heart so happy. It is absolutely delicious and worth every calorie. If your house has been overrun with summer squash from the garden like mine has, this is a fantastic recipe to use some of it up! And if you don’t have fresh garden squash, it just may be worth a trip to the store. I hope you love it!
Summer Squash Casserole
*This recipe makes a casserole to fit an 8 x 8 baking dish. Double it to fit a 9 x 13.
- 2 pounds summer squash (I used both yellow squash and zucchini), sliced or chopped
- S & P
- extra virgin olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/4 cups panko breadcrumbs, divided
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/2 cup shredded Cheddar cheese
- 1/4 cup fresh green onion, chopped
- 1/4 cup fresh parsley, chopped
- 4 oz. sour cream
- 1 large egg, slightly beaten
- 1 Tbsp unsalted butter
- 1/4 tsp garlic salt
- Preheat oven to 350.
- In a large pan, sauté squash in olive oil until tender, making sure to season with S & P. When done, remove from pan and drain well, gently pressing between paper towels.
- In the same pan, sauté the onion in more olive oil until soft and translucent.
- Add the garlic and cook until fragrant, about one or two minutes.
- Remove from heat and add back in the cooked squash, 1/2 cup breadcrumbs, 1/2 Parmesan cheese, Cheddar cheese, green onion, parsley, sour cream and egg. Mix well.
- Spoon mixture into a lightly greased 8 x 8 baking dish.
- Melt butter and stir together with remaining breadcrumbs, remaining Parmesan, and the garlic salt. Sprinkle mixture evenly on top of casserole.
- Bake at 350 for about 30-35 minutes.