My mom decided that it would be a good idea to plant both yellow squash and zucchini in her garden. She apparently hadn't heard the horror stories from other backyard gardeners. Don't worry, she now knows that all the stories are true. Her zucchini plant produced a massive green zucchini, and her squash plants grew enough to fill a Ziploc. This was all about a week before she left town on vacation. So all the squashes came to my apartment. And they merrily ended up in this cheesy concoction. My favorite part is the herbed cracker topping, so don't leave that part out.
Yellow Squash and Zucchini Casserole
1 pound yellow squash, sliced
1 pound zucchini, sliced
3 tablespoons unsalted butter, divided use
1 large shallot, chopped
1 tablespoon minced garlic
1 sleeve Ritz crackers
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
2 large eggs, lightly beaten
¼ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried dill
Preheat the oven to 350°F. Butter a 2-quart casserole dish.
Boil the squash and zucchini until almost tender. Drain the squash and zucchini well and let cool to room temperature in a colander. Mash against the side of the colander to push out the excess water. Move the squash and zucchini to a large bowl.
In a small saucepan, melt 1 tablespoon of butter. Add the shallot and sauté until translucent, then add the garlic and sauté for another 30 seconds or so. Do not let the garlic brown. Add the shallot mixture to the squash in the bowl. Crush 8 to 10 crackers and sprinkle over the squash mixture; mix well. Season with salt and pepper. Mix in the shredded cheese and the eggs. Pour the mixture into the prepared casserole dish.
Crush the remaining crackers. Melt the remaining 2 tablespoons of butter with the herbs, and then toss the crackers in the melted butter. Top the squash with the buttered crackers. Bake, uncovered, for about 30 minutes, or until the casserole is hot and puffed.
Makes 6 servings
Makes 6 servings