End-of-Summer Squash Bake

End-of-Summer Squash Bake
What's in your garden? By summer's end, it's a given that most have an abundance of squashes, tomatoes, peppers, and who knows what, and with the back-to-school preparations, fall cleaning, and last minute vacations, it's easy to ignore the summer bounty and resort to fast food or convenience foods. However, if you have yellow squash, the following End-of-Summer Squash Bake is worth every minute it takes to prepare, and luckily it doesn't take many hands-on minutes. The basic casserole just uses squash from the garden, but you can use your imagination to change the taste by adding other vegetables that happen to be lurking in that garden. For instance, you can use half zucchini (or all for that matter) instead of all yellow squash, or add chopped jalapenos for a little bite and extra flavor (at our house, the jalapenos are a necessity). You can even fold in a few of those luscious fresh tomatoes, or even some herbs like basil, tarragon, oregano, chives, etc. Your garden (or the produce drawer in your refrigerator) is the only limit.
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This yummy casserole is suitable for company, and will draw raves and recipe requests. It's also a good choice for Thanksgiving and other winter holidays. Leftovers are good at room temperature, and it also reheats nicely. Yum!

12 Servings

1 1/2 pounds yellow summer squash, (about 4 medium) (or substitute part or all zucchini)
1/4 cup butter
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons dehydrated onion flakes
2 cups grated cheddar cheese, divided
2 eggs
3 to 4 fresh jalapeno peppers, cored, seeded, and thinly sliced, (optional)
1/4 cup fresh herbs, chopped, (optional)

9 ounces Buttery Crackers such as Ritz, (2 sleeves), crushed
  1. Preheat oven to 350°.
  2. Spray a 2 quart casserole dish liberally with non-stick spray.
  3. Cut the squashes into 1/2" wide slices, place them in a large microwave-safe container (I always use an 8 cup glass measuring cup), add 1 cup of water, cover with plastic wrap, and microwave 10 minutes.
  4. Drain thoroughly and transfer to a mixer bowl.
  5. Add the butter, mayonnaise, salt and pepper, onion flakes (you can substitute 1/2 cup finely chopped onion if you wish), and 1 1/2 cups of the cheese, mixing to break up the squash. I like to use the K hook or flat beater on my mixer, but this can also be done easily by hand.
  6. Mix in the eggs; stir in any of the optional ingredients you have chosen, and all but 1/2 cup of the cracker crumbs; transfer to the prepared baking dish.
  7. Sprinkle the remaining cheese over the top, then the remaining cracker crumbs.
  8. Bake 40-50 minutes or until puffed and golden and a knife inserted in the center comes out clean.

Amount Per Serving
Calories 288 Calories from Fat 187
Percent Total Calories From: Fat 65% Protein 11% Carb. 24%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 7 g
Cholesterol 67 mg
Sodium 474 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 0 g
Protein 8 g

Vitamin A 11% Vitamin C 15% Calcium 0% Iron 8%







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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.