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
- Preheat oven to 375. Lightly coat an 8×8-inch or similar size baking dish with olive oil.
- 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.
- 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.
- 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.
- 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.
Find it online: https://www.gatheranddine.com/summer-squash-casserole/