Summer Squash Casserole
Preheat oven to 350 degrees Lightly butter a 10-inch gratin dish.
1 ¼ pounds summer squash (crookneck, pattypan, yellow or zucchini), cut into ½ “cubes 1 tablespoon butter
½ small onion or shallot, finely diced
2/3 cup shredded Monterey Jack, Pepper Jack or Swiss cheese
1/3 cup crème fraiche
2 tablespoons grated Parmesan cheese
1 tablespoon dry white wine
1 teaspoon ground coriander
Salt and ground pepper to taste
Steam the squash until tender, about 10 minutes. Remove to a medium bowl. In a small skillet melt the butter and cook the onions until softened. Add the cooked onion to the squash. Add the rest of the ingredients and mix. Pour into the prepared dish. Combine and sprinkle over the top:
½ cup breadcrumbs
1 tablespoon melted butter
Bake until bubbling and golden on top, about 35 minutes. Serves 6.
Adapted from the Joy of Cooking
Preheat oven to 350 degrees Lightly butter a 10-inch gratin dish.
1 ¼ pounds summer squash (crookneck, pattypan, yellow or zucchini), cut into ½ “cubes 1 tablespoon butter
½ small onion or shallot, finely diced
2/3 cup shredded Monterey Jack, Pepper Jack or Swiss cheese
1/3 cup crème fraiche
2 tablespoons grated Parmesan cheese
1 tablespoon dry white wine
1 teaspoon ground coriander
Salt and ground pepper to taste
Steam the squash until tender, about 10 minutes. Remove to a medium bowl. In a small skillet melt the butter and cook the onions until softened. Add the cooked onion to the squash. Add the rest of the ingredients and mix. Pour into the prepared dish. Combine and sprinkle over the top:
½ cup breadcrumbs
1 tablespoon melted butter
Bake until bubbling and golden on top, about 35 minutes. Serves 6.
Adapted from the Joy of Cooking
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