I love late summer produce. The corn and tomatoes are still coming, and it will be a long winter without them. But where does all this squash come from? I’m fairly certain I’m not the only one who has summer squash and zucchini overflowing the fridge. It seems like as soon as I buy some a well-meaning friend or relative drops a bag at my door, and then I have a glut of it. But the season for farm-fresh squash will soon be over, and I plan to enjoy all of it while I can, so I’m looking for new and interesting with ways to use it. I love it grilled, “zoodled” as a base for sauce, oven roasted, stuffed and even just steamed. My cousin Barbara told me what she does but I’d had some rum punch by then and only remembered Ritz crackers, eggs and cream, so this is my take on her recipe. With enough of it (and with some added goodies) it becomes an entrée for lunch or brunch. 

Summer Squash Casserole

Serves 8-10

2 lbs. summer squash (yellow and zucchini, mixed)

1 T. olive oil

4 T. butter

1 medium onion, chopped

2 cloves garlic, chopped

1 red or green pepper, seeded and chopped

½ c. panko breadcrumbs

24 Ritz crackers, crumbled (insert in a plastic bag and crush with a meat pounder, rolling pin, or wine bottle)

8 oz. sharp cheddar cheese, grated

4 large eggs, beaten

½ c. milk or cream

1 tsp. sugar

1 tsp. salt

¼ tsp. cayenne or crushed red pepper flakes (optional – or use black pepper)

Preheat oven to 450 degrees. Chop the squash into 1” dice. Place in a bowl and drizzle with the olive oil. Mix to coat the squash. Spray a rimmed baking sheet with cooking spray and place the squash on the cookie sheet in a single layer. Season with salt and pepper to taste. Roast the squash until tender, about 20 minutes.

Melt 3 T. butter over med-high heat. Add the onion, garlic and peppers and cook until tender but not browned.

Melt the last tablespoon of butter and toss with the panko to coat.

Mix the roasted squash, onions, pepper, garlic, cracker crumbs and cheese. Add the beaten eggs, milk or cream, sugar, salt and pepper and mix well. Pour into a baking dish sprayed with cooking spray. Top with the panko breadcrumbs and bake until browned, about 40 minutes. If the top is browning too quickly place a piece of aluminum foil loosely over the top.

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Serve with a green salad or corn on the cob (while you still can!) and mixed fruit.

Deborah