Let me start by saying that I love vegetables, but I am not a huge fan of summer squash. When I don’t like a food, though; I see it as a challenge! I am bound and determined to find a way to like it!! My neighbor had given me a bunch of squash and I started brain storming how I could prepare a dish that I actually liked.
I decided to do some sort of casserole. Every recipe I came across called for Ritz crackers. I didn’t have any Ritz crackers and (don’t stop reading my blog for this statement😂) but I don’t really care for them either. I decided to go rogue and do a crumb topping with what I had in the pantry. You know what? It turned out absolutely delicious and not quite as heavy as other casseroles I’ve tried! Here’s my impromptu summer squash casserole recipe:
Ingredients
3-4 large summer squash (I would double this if they are small)
1/2 onion diced
3/4 block of queso fresco cheese crumbled
1/4 c melted butter
2 eggs
1/2 tsp salt
Topping
1/2 c seasoned Panko crumbs
1/4 c butter melted
1/4 c shredded or grated Parmesan
Chop squash into 1” pieces or slice thin. You can choose whichever style you prefer. Chop onion. Place squash and onion in a pot and add water just enough to cover. Boil 10-15 minutes until tender. Drain and add all ingredients. Mix and pour into a greased baking dish.
Mix together topping ingredients and sprinkle over entire dish.
Bake at 375 for 30 minutes or until top is brown and crisp.
This is great paired with pork chops or ribs!! 😋
Sounds wonderful!