I made this recently after a long time ignoring those yellow summer squashes. Then one day during a recent food shopping trip, I noticed the summer bounty crops were getting less and less inviting on the shelves. Fall is in the air, and pretty soon these little beauties will be shipped in from who knows where. So I bought some and made this delicious dish that very evening. It made a nice change of side dish.
It’s a recipe originally from the Southern Heritage VEGETABLES cookbook. (If you prefer zucchini to yellow, or just happen to have some on hand, I don’t see any reason you couldn’t substitue them.) So grab those seasonally grown veggies whenever you can; produce always tastes better grown in season and as close to home as possible, even if it can’t be from the backyard.
To begin, clean and chop about a pound of yellow squash into approximately 2 inch thick pieces, and boil, in just enough water to cover them, to the tender stage. (Always buy the smallest ones possible, they’ll be less seedy and tastier than the big ones.) While they’re cooking, mix up the following ingredients (Use a mixing bowl large enough to hold them and the squash you’re parboiling):
1/4 cup mayonnaise / 1/4 cup chopped onion / 1/4 cup cracker crumbs, divided / 1 egg, beaten / 1 teaspoon sugar / 1/4 teaspoon salt / 1/8 teaspoon pepper.
When squash are tender, mash them and combine with the mixture above. (If the mashed squash seem a little too liquid, don’t worry, the egg will custardize the casserole as it bakes.) Pour into a lightly greased 1-quart casserole and sprinkle remaining cracker crumbs over squash mixture.
Bake, uncovered, at 350° for 25 to 30 minutes; sprinkle 1/4 cup (about an ounce) of Cheddar cheese on top. Bake an additional 5 minutes, or until cheese melts. Yield: 4 generous servings.
I have four yellow squash plants in the garden, and there are a zillion blooms on them. I was worried that friends, coworkers and neighbors would begin avoiding me as I tried to palm off squash all summer. (People did this when I was into the “starter” bread.) This recipe should use up quite a few of those squash. Thanks!
Plus, don’t forget frying some of those squash blossoms to cut down on the number of mature squashes you get. All you do is dip them into an egg, roll them in flour, and fry. Or, if you like more batter than blossom, dip them into a pancake-like batter as you would onion rings. Then keep the Tums handy on the night table by the bed. But oh how yummy! P.S.
WOW!! THis sound wonderful. Can’t wait to try this over the weekend. Always looking for new recipies for veggies.
It is good, but I have another that I like even better. I’ll post it one day soon. Thanks for stopping by.