Summer Squash Casserole

We love our neighborhood.  Everyday we get to hear the beautiful sounds of birds and the quiet rustling of leaves.  We are surrounded by nature trails and we have a nearby swimming pond.  We have witnessed baby robins hatching out of their eggs, little fawns splashing in the water, and red foxes running across our yard.  I am so incredibly thankful for all of these things.  I can honestly say, however, that the neighbors are the very best part about living in our neighborhood.  We have been blessed with the most wonderful neighbors I could ever ask for.

One of our neighbors stopped by last week to share some beautiful zucchini and summer squash they had grown in a local community garden.  What a gift, knowing that they had thought of us and wanted to take time out of their busy schedules to bring us these fresh vegetables.  Such little acts of kindness and thoughtfulness can mean so much.

After receiving the garden-fresh produce, I knew exactly what I wanted to make.  This Summer Squash Casserole is the perfect way to dress up summer squash and zucchini.  The vegetables are lightly sautéed and tossed with manchego and parmesan, and then baked with eggs and a crunchy bread crumb topping.  It makes a great brunch dish or can also be used as an accompaniment to some grilled meat or fish.  I hope you enjoy this colorful summer dish as much as I do.

Summer Squash Casserole

• Yield: 6-8 side portions

Ingredients

• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 cup finely chopped onion, about 1 medium onion
• 1 medium zucchini (1 pound), medium diced
• 1 medium yellow summer squash (1 pound), medium diced
• 1 small tomato, seeded and medium diced
• 1/4 cup grated parmesan cheese
• 1 cup grated manchego cheese, divided
• 1 cup fresh breadcrumbs, divided*
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 375. Lightly coat an 8×8-inch or similar size baking dish with olive oil.
2. In a skillet, melt the olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until onion softens and starts to become translucent, about 5 minutes. Add the zucchini, summer squash, and tomato and continue sautéing until zucchini and summer squash begin to soften, about 7-8 minutes. Allow the squash mixture to cool for 10 minutes.
3. Stir in the parmesan, 3/4 cup manchego, and 1/2 cup of breadcrumbs. Add the eggs, salt, and pepper and stir again. Transfer mixture to prepared baking dish.
4. In a small bowl, mix together the remaining 1/4 cup manchego and 1/2 cup bread crumbs. Melt the remaining 1 tablespoon of butter and drizzle over the breadcrumbs, tossing to ensure breadcrumbs are coated evenly. Sprinkle the breadcrumbs mixture over the summer squash mixture.
5. Bake for 30 minutes, until the top becomes crisp and golden brown.

Notes

adapted from The Blackberry Farm Cookbook

*To make fresh bread crumbs, cut some day old bread into cubes and pulse in the food processor until bread becomes crumbly.