Sunday, September 14, 2014

Before summer ends

Try this delicious cheesy casserole before we run out of summer squash or zucchini.
 This is a recipe for one or two people, but you can expand it easily to serve more.

1 Tablespoon olive oil
1 Tablespoon butter
1 slice of bread crumbled
1/2 onion chopped
1 medium summer squash (or zucchini)
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon milk
1/2 teaspoon "Perfect Pinch" or any other non-salted herbs of your choice
Salt and freshly ground black pepper

 Preheat oven to 350 degrees. Butter the inside of a small lidded casserole.
Crumble the bread slice and mix the crumbs with soft butter and set aside.
Slice the squash into thin rounds.
Chop the 1/2 onion.
Sauté the squash slices briefly in olive oil in a skillet.

 Next, add the chopped onion and sauté until the onions are soft. Sprinkle vegetables with your herb seasoning. Add some pepper and a tiny bit of salt (to your taste).
In the meantime, in a separate bowl, mix together the cheeses, sour cream, and milk.

 Put the warm squash-onion mix into the casserole.
Gently stir in the cheese mix into the vegetables.
Use your fingers to drop the bread crumb pieces over the top.
Bake covered for 25 minutes. Take off the cover and bake five minutes more to brown it a bit.

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