End of Summer Squash Casserole
Combine fresh summer squash from your garden for a wonderful side dish or light meal.
Servings: 6 servings
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.