Saturday, 26 March 2011
Yellow Squash or Zucchini Squash Casserole Recipe
Squash is just one of those vegetables which needs some seasoning or flavoring. In North America, we're not yet into the growing season for summer or crookneck squash (normally, that's early summer). If you are finding squash now in the supermarket, very likely it doesn't have much flavor, and it may have been grown in Mexico or in a greenhouse.
But, all is not lost. At any time of the year, if you locate summer squash or zucchini squash at the market, you can prepare this great casserole. I've been making this dish since my post-college days.
The beauty of it is that you can bake it in the regular oven, or even microwave this small casserole to get the ingredients to firm up properly.
Note: What I learned from my mother or sister, I keep very loose. Meaning, I'm not that picky and fussy about ingredients being exact. Over time, if I make a dish quite often, I simply eyeball my ingredients, and figure out what looks right! This dish nearly always turns out perfect anyway.
Here it is:
4 medium yellow crookneck squash (or 3 large zucchini squash)
2 to 3 T. chopped onion
1 T. butter
1 egg, beaten
1/2 cup grated cheddar cheese
Some grated cracker crumbs (Ritz or Waverly Wafers, saltines, or your choice)
Salt and pepper, to taste
Cut up the squash. Coarsely chop the onions. Put the squash and chopped onions in a saucepan with water, and boil it until the squash is just beginning to turn tender (don't overcook!) Drain the squash. Put it into a glass, pyrex, or Corning Ware oven dish (I use a one-quart dish).
Add the butter to the squash and mix until the butter is melted. Add the beaten egg to the squash and stir together. Salt and pepper the squash to your taste.
Add the grated cheese to the squash and stir everything together.
Crush the crackers. Sprinkle a layer of cracker crumbs over the squash.
Cover the dish, and bake in a 375 degree oven for about 20 minutes, or until everything is set. Or, put the dish into the microwave oven, and cook on high for about 5 minutes. If you like your dish very browned on top, you can stick it under the broiler for a short time to get the top crispy.
This dish makes about 3 decent-sized servings. Keeps well.