Summer Squash Casserole

 Summer Squash Casserole

    This Summer squash casserole is based on "Sylvia's Zucchini" in my Pillsbury Family Cook Book, sixth printing in 1970. I used yellow, Summer squash in lieu of zucchini and added mini peppers, garlic, basil and marjoram. I wished I had had bread crumbs or fried onion bits, so I could have added a crunchy topper, but I did enjoy this casserole. I'd maybe try baking it for 35 to 40 minutes instead of 30 minutes, because I'd like the squash to be a little more done. I would like to try it again, just with the diced tomato instead of tomato sauce and with a crunchy topper.  

Ingredients:

6 cups thinly sliced zucchini (I used about the same amount of Summer squash)

1 tablespoon butter diced (I used 1 1/2 tablespoons)

1 teaspoon salt

1/8 teaspoon pepper

8 oz can tomato sauce or 1 cup diced tomato

1 cup shredded Cheddar cheese (I used 1/2 cup shredded mozzarella and 1/2 cup shredded Monterrey Jack)

1 teaspoon minced garlic

1/2 teaspoon marjoram

11 mini sweet bell peppers (red/yellow/orange), halved lengthwise and sliced

1/4 cup or so roughly chopped fresh basil

Directions:

Pre-heat oven to 375 degrees. Wash your veggies before preparing. Mix together zucchini or squash with tomato sauce, followed by the rest of the ingredients, one at a time. Stir after each addition. Pour into a 1 1/2 quart casserole and bake for 30 minutes. I served this as a side dish with a piece of my Pork & Tater Pie, but you could serve it as a main dish with a salad and bread, if desired. 

 You can also saute in a large skillet for 15 to 20 minutes. Longer if you like the squash softer. If you use the saute method, definitely put the squash or zucchini in first. 

Try roasting the squash or zucchini for about 10 minutes, first and then baking in the oven after mixing with the other ingredients. 

You could even halve the zucchini or squash, lightly grill and then slice. 

Make this vegan, by using vegan cheese. 

Summer Squash Casserole