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End of Summer Squash Casserole

Combine fresh summer squash from your garden for a wonderful side dish or light meal.
Prep Time20 mins
Cook Time20 mins
Bake30 mins
Total Time1 hr 10 mins
Course: brunch, Buffet, Dinner, lunch, Main Course, Side Dish
Cuisine: American, French, Italian
Keyword: fresh produce, fresh tomatoes, Herbes de Provence, Italian herb blend, Light meal, Monterey Jack cheese, summertime food, tomatoes
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • 1 to 3-quart saucepan, with lid
  • deep dish pie plate or shallow au gratin dish, no more than 2 quarts
  • potato masher

Ingredients

  • 2 pounds summer squash; yellow, zucchini, patty pan, crookneck, or heirloom cut in 1-inch chunks
  • 1 cup vegetable or chicken broth or water
  • 1 small onion chopped
  • half a sweet red bell pepper chopped
  • 2 large fresh tomatoes cored and chopped
  • 1 tsp. Italian herb blend or Herbes de Provence
  • 4 ounces Monterey Jack cheese grated
  • 3 slices stale bread; sourdough or rustic Italian cut into 1-inch cubes
  • Salt and pepper to taste

Instructions

  • Place the squash in the sauce pan along with the broth or water. Cover and cook over medium heat for about 20 minutes, or until the squash is tender.
  • Remove pan from heat and mash squash in the pot with the potato masher.
  • Add the remaining vegetables, herbs and bread. Salt and pepper to taste.
  • Stir to combine before adding the cheese.
  • Pour into the baking dish and place in a 350°F oven. Bake, uncovered, for 30-40 minutes, baking until most of the liquid is gone.

Notes

*Serve with rice or buttered noodles.
*Great for buffets along side cold roasted ham, pork or beef.