This recipe is from the post: Squashed.
Cooks note: If you’re not fond of the onion and peppers, this works great without, just omit them and all else stays the same.
Serves 4, can be doubled.
1 1/2 lbs. summer squashes (all yellow crookneck or a mixture of yellow, zucchini and Pattypan)
1/2 cup Vidalia onion, peeled and chopped
1/2 cup red or orange bell pepper (or a flashy mix of the two), cored, seeded and chopped
4 oz. (about 1 1/2 cups) of extra sharp cheddar cheese, shredded (I like Cabot or Cracker Barrel)
1 large egg
1/2 tsp kosher salt, additional to taste if needed
1/4 tsp fresh ground black pepper and additional to taste
1 Tablespoon + a little extra butter
5 slices of your favorite bread, torn into small breadcrumbs (I’ve used leftover baguette, burger buns and panko, whatever I had around)
Sweet paprika for dusting (optional)
Spray with olive oil spray, or grease lightly with butter, a medium-sized round casserole dish and set aside. Preheat the oven to 350 degrees.
Trim the squashes of the top and bottom stems and slice each one into 1/4” slices. Place the cut up squash into a medium-sized saucepan and cover with water. Bring the pot with the squash to a boil over high heat, then turn the heat down and simmer until the squash is tender when pricked with a fork, about 15 minutes. When the squash is done, remove it from the heat, cover it with a lid and drain all the water off. Take a potato masher or a large fork and mash the squash into pieces, cover and drain off the water again.
To the squash add the butter, salt and pepper and stir gently until the butter melts. Add the onion, peppers and cheese and mix well. Adjust the seasonings to taste if needed. Add the egg and combine well. Turn the squash mixture out into the casserole, spreading evenly. Top evenly with the breadcrumbs and dot with extra butter. Sprinkle paprika over the top.
Bake the squash casserole at 350 degrees for 35-40 minutes until the mixture is bubbling the the breadcrumbs have browned. Remove from the oven and serve.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.