Servings: 6 servings
Calories: 265kcal
Equipment
- large saucepan
- colander
Ingredients
- 5 lb medium yellow summer squash cleaned and cut into 2″ lengths
- 1 stick butter
- 1/2 cup chopped onion
- 1 tsp salt
- 1 cup soft bread crumbs crumble a few slices of bread/rolls in a food processor
- 1/4 cup sugar
- 1/2 tsp black pepper
- 2 large eggs beaten
- 1/2 cup soft bread crumbs
- 2 Tablespoon butter melted
Instructions
- Preheat the oven to 375°F.
- In a large saucepan, melt the butter over medium heat and add the onion. Sauté for 5 minutes until tender.
- Add in the squash and sauté for an additional 5 minutes or until tender. Season with salt and pepper to taste.
- Drain the squash and onion mixture in a colander to get rid of any excess liquid.
- In a large bowl, combine the squash and onion mixture with the breadcrumbs, sugar, eggs, black eyed peas and desired herbs and vegetables. Mix until everything is combined well.
- Grease an oven safe dish with butter and add the squash casserole mixture.
- Make a topping with the remaining breadcrumbs and melted butter and sprinkle it over the top of the casserole.
- Bake for 45 minutes, or until golden brown on top.
- Let cool for 10-15 minutes before serving.
Notes
For a creamy casserole, stir in a cup of shredded cheese to the mixture before baking.
• To make this dish vegan, use vegetable broth instead of olive oil and omit the cheese.
• Try adding other vegetables, such as mushrooms, bell peppers, or zucchini.
• For a spicier casserole, add a pinch of cayenne pepper.
• To make this dish heartier, add cooked sausage or bacon to the mixture before baking.
• For a crunchy topping, sprinkle the casserole with crushed tortilla chips before baking.
Nutrition
Calories: 265kcal
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