Enjoying a bumper crop of healthy green vegetables this summer? Taking lots of trips to the Farmer’s Market because you know that summer’s bounty doesn’t last forever? Well if you are up to the eyeballs in squash, look no further than this Cheesy Summer Squash and Zucchini Casserole to make great use of it!
What makes this Cheesy Summer Squash and Zucchini Casserole so unique?
First of all, most squash casseroles are made with SLICED zucchini. In my humble opinion, nothing is worse than baking sliced zucchini in a casserole because it turns to total mush. It’s just a bunch of seeds soaked in whatever you happened to add to the dish. So what to do?
Here’s what to do, my friends. You are going to thank me for this because even the pickiest kids will eat this delicious combination of squash and cheese when you GRATE the squash. No one will ever know there is squash in this cheesy casserole because the delicate squash strands are first sauteed and then form a wonderfully textured and flavorful square of cheesy goodness.
Truth: I am not really a squash fan. I am, however, taken with this Cheesy Summer Squash and Zucchini Casserole and make it all the time. It makes a fabulous contribution to any potluck supper or picnic. Summer may be short, but there is still plenty of time for a healthy side dish that will surely win the dinner popularity contest. And it’s gluten-free and vegetarian, so a win-win all around.
Cheesy Summer Squash and Zucchini Casserole
Ingredients
- 3 medium summer yellow squash, grated
- 3 medium zucchini grated
- 1 ½ teaspoons salt divided
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 3 eggs
- 1 ½ cups half and half regular or fat-free
- 1 ½ teaspoons freshly grated nutmeg
- 1 ½ cups shredded Gruyere or Colby Jack cheese
- finely chopped Italian parsley for garnish
Instructions
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Preheat oven to 400 degrees. Butter a 9 x 13 inch baking dish or spray it with cooking spray.
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In a medium bowl toss the yellow squash and zucchini with ¾ teaspoon salt. Let the squash rest for 15 minutes and squeeze it dry.
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Heat the oil in a large sauté pan over medium heat. Add the onion and cook for 6-7 minutes until it is translucent but not brown.
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Add the drained squash and sauté for 7 minutes until it is just soft but not mushy. Sprinkle the squash with cornstarch and cook for 2 minutes until the cornstarch is all incorporated and the juices from the squash have turned into a creamy sauce.
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Remove the pan from the heat and set aside for 15 minutes.
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While the squash is cooling, whisk the eggs, half and half, nutmeg and the remaining ¾ teaspoon of salt.
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Spoon the cooled squash into the prepared baking dish and evenly pour in the egg mixture. Sprinkle with the cheese.
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Bake the casserole for 25 minutes until it is brown around the edges and lightly brown in the center. Allow the casserole to cool for 10 minutes and serve.
