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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 Time
20
mins
Cook Time
20
mins
Bake
30
mins
Total Time
1
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.