Summer Squash Casserole
 
 
Serves: 6-8 side portions
Ingredients
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion, about 1 medium onion
  • 1 medium zucchini (1 pound), medium diced
  • 1 medium yellow summer squash (1 pound), medium diced
  • 1 small tomato, seeded and medium diced
  • ¼ cup grated parmesan cheese
  • 1 cup grated manchego cheese, divided
  • 1 cup fresh breadcrumbs, divided*
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 375. Lightly coat an 8x8-inch or similar size baking dish with olive oil.
  2. In a skillet, melt the olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until onion softens and starts to become translucent, about 5 minutes. Add the zucchini, summer squash, and tomato and continue sautéing until zucchini and summer squash begin to soften, about 7-8 minutes. Allow the squash mixture to cool for 10 minutes.
  3. Stir in the parmesan, ¾ cup manchego, and ½ cup of breadcrumbs. Add the eggs, salt, and pepper and stir again. Transfer mixture to prepared baking dish.
  4. In a small bowl, mix together the remaining ¼ cup manchego and ½ cup bread crumbs. Melt the remaining 1 tablespoon of butter and drizzle over the breadcrumbs, tossing to ensure breadcrumbs are coated evenly. Sprinkle the breadcrumbs mixture over the summer squash mixture.
  5. Bake for 30 minutes, until the top becomes crisp and golden brown.
Notes
adapted from The Blackberry Farm Cookbook

*To make fresh bread crumbs, cut some day old bread into cubes and pulse in the food processor until bread becomes crumbly.
Recipe by at https://dev.gatheranddine.com/summer-squash-casserole/