Usually I don’t stray far from the grill this time of year, but this casserole is quite tasty and a great summer side to your grilled meats and fishes…or on a rainy day such as today.

Also, I feel as though people struggle with what to do with their summer squashes – me included. If you think of them as any other vegetable they are very versatile. Below I have listed ideas of what to do with them as they roll in hot throughout the summer.

~ summer squash hot dip (goat cheese, cream cheese, summer squash, fresh herbs – bake at 400 for 15 min)

~ ratatouille

~ vegetable quesadilla

~ egg frittata

~ pickled summer squash

casserole of Fresh vegetable marrows

Summer Squash Casserole 

~ 2 tablespoons butter

~ 4 cups sliced yellow and green squash

~ 1 medium onion, chopped

~ 2 eggs

~ 1 cup grated cheddar cheese

~ 1 cup milk

~ 2 tablespoons butter

~ 2 tablespoons dried or fresh herbs of your choice (basil, cilantro, parsley)

~ Salt & pepper

Instructions

Preheat oven to 350.

Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add herbs, if using, along with salt and pepper. Stir well to combine.

Spray a 9×13 casserole dish or medium dutch oven with cooking spray and pour squash casserole mixture into the baking dish. Sprinkle a little extra cheese on top. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.

Rest the casserole for 5 minutes before serving.

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