Archive | 6:12 PM

Squash Casserole

20 Aug

The original recipe came from my Aunt Adaline. It called for zucchini, which we do not grow, being partial to yellow summer squash, specifically, Seneca Prolific. And, like all recipes, it morphs and changes depending on what is in the garden and the fridge. Basil is a nice addition. So are Italian bread crumbs on top, or stale bread crumbs, or leftover tortilla chip bits. You get the idea. And many a cheese will taste wonderfully. The original recipe called for Parmesan and historically I have used Romano, but this summer I have been using extra sharp cheddar and whatever is less expensive and making up for flavor by including homemade garlic mayo. That has lots of lemon juice in it as well as lots of garlic.

The new (last year) microwave has made the whole process of making the casserole much easier. I cook the squash in it on the ‘fresh vegetable’ setting and then cook the casserole on the ‘omelet’ setting. Great for hot days when that oven is not going to be turned on.

8 cups diced summer squash or zucchini, or a mix

1/2-1 cup finely diced onion–fresh from the garden is best

1 green pepper, or not, as you feel like

2 large or extra large eggs

1/2 – 3/4 cup mayo Hellmann’s is best after homemade garlic

2/3-1 cup shredded cheese: Parmesan, Romano, Cheddar, an Italian mix, a Mexican mix–whatever

Addendum: if using boughten mayonnaise, add one tablespoon lemon juice to the mixture.  Will make all the flavors stand out and sparkle.

maybe extra salt if you think it needs some

same for pepper

remember you can add basil or other herbs, finely sliced or chopped

Microwave the squash until soft. drain. Stir in the eggs, mayo, cheese, and anything else you wish. Top with crumbs if desired. Microwave on ‘omelet’ setting or medium to med-low until set.


20 Aug

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