This Summer Squash Casserole recipe is my take on Blackberry Farms’ Squash Casserole recipe. This recipe is perfect for dinner on summer nights.
This summer squash casserole recipe can be made two days ahead and is SO perfect for an easy dinner! It is crispy and so full of flavor. You’ll love this easy and simple go-to dish!
Is peeling the squash required?
Peeling the squash isn’t necessary for this casserole! After rinsing and slicing the squash, you can add it to your pan with onions and butter. You’ll want to cook it until it is tender, but not yet browned. This is what makes the consistency of this dish perfect! Peeling the squash is a lot of work, and since it doesn’t affect any part of the dish, it is better just to leave the squash with the peel on.
How long does it need to cook?
Since the squash and onions are pre-cooked in the pan until tender, the cooking time for the casserole isn’t too long. Putting this casserole in the oven will bind the eggs with the breadcrumbs and parmesan to the perfect crispiness. Once all of the ingredients are added to the dish, you can pop it in the oven for 30 minutes. Once the top is golden and crispy, you’ll know it’s ready! After that, it is ready to serve!
How soon ahead can you make Summer Squash Casserole?
You can make this Summer Squash Casserole two days ahead! It stores well in the freezer and is great to prep for summer dinners! You can also store the leftovers for the next night. It is also super easy to make this dish when you are in a rush. The prep time is low and the cooking time is only 3o minutes. If you need to bring a casserole to an event, or if you’re dropping one off to a friend, this one is perfect. Super easy to make and can be made ahead of serving.
Is summer squash casserole healthy?
This Summer Squash Casserole is pretty healthy! This dish gets in a good serving of vegetables while being in a warm, savory dish. It will bring your daily serving of veggies to the next level! Summer squash is packed with good nutrients including vitamins A, B6, and C. It also has magnesium and fiber as well. If you are looking for a veggie that is packed with health benefits, summer squash is an excellent option.
How does the casserole get crispy on the top?
The casserole gets crispy on top from the additions of the egg and breadcrumbs to the squash and onion mix. Once in the oven, this crispens up and forms a layer of golden brown goodness. The casserole should reach golden brown after about 30 minutes of cook time. The amount of breadcrumbs and cheese in this dish is perfect to make sure this dish is crispy and not a soggy mess.
What is Summer Squash?
Summer squash is a type of squash that is harvested early. Because of this, the rind of the squash is still soft enough to enjoy. Summer squash can be a variety of different squashes, but what is consistent is when the squash was harvested. Using a summer squash in this recipe is one of the reasons that you can just chop up the squash and toss it into the pan. There is no hard rind and instead, it is perfect for adding to a casserole.
What adds flavor to the squash?
The squash has a wonderful flavor on its own, but there are some additions to this recipe that make it even better. Adding the squash to the pan with the onion and butter gives this dish a great flavor. Also, the crispy breadcrumbs and the delicious parmesan cheese also add to the experience.
What should I serve with the summer squash casserole?
Meat goes so wonderfully with this summer squash casserole. It goes pretty well with any form of protein. For example, beef, pork, fish, etc… No matter what you serve it with, this squash casserole will go pretty well with anything you put down next to it.
Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
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- 4 tablespoons (1/2 stick) unsalted butter
- 1 small Vidalia or other sweet onion, finely chopped
- 4 medium yellow summer squash (about 2 lbs total), cut into 1/4-inch-thick slices
- 1/4 cup grated Parmesan cheese
- 1 cup grated Gruyere cheese
- 1 cup fresh breadcrumbs or I like to process an artisan baguette in the food processor
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 375F. Butter an 8 x 8-inch baking dish
Melt butter in a large skillet over medium-high heat and spoon off 2 tablespoons of the melted butter and set aside
Add onion, stirring often until softened but not browned
Add squash and stir; cover and cook, stirring often for 7 to 8 min until squash is tender but not browned
Transfer squash and onion to a large bowl, let it cool for a few min
Stir in Parmesan, 1/4 cup of Gruyere, and 1/2 cup of bread crumbs
Stir in eggs, salt, and pepper. Then transfer the squash mixture to the prepared baking dish
In a small bowl, combine the remaining Gruyere cheese and 1/2 cup of bread crumbs
Drizzle w/ reserved melted butter and toss.
Scatter the crumb mixture over the casserole and bake for 30 min until the top is crisp and golden.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 476Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 80mgSodium 986mgCarbohydrates 56gFiber 6gSugar 12gProtein 20g