Summer squash grows rapidly, and is challenging to prepare this vegetable to wake up the taste buds. Squash-tomato-onion combination is a favorite southern dish, but my tomatoes are just beginning to ripen and my onions still too young to harvest. Squash, as most of you know, has little taste on its own, but its texture is appealing. This makes squash a great candidate for blending it with herbs (basil, marjoram, and dill), other vegetables, and in a variety of dishes.
Squash (or zucchini) casserole is a dish I have prepared for a friend’s dinner party as an alternative to a favorite: macaroni and cheese. Have you ever wondered about the difference between a casserole and a stew? It is simple. The casserole is baked and often served in its vessel; a stew is heated from the bottom of its vessel and serving varies. Curious, yes? Anyway, I digress.
Here is my recipe for “squash casserole” and please use this as a springboard to something you have created. Let me know what additional items you have added or left out. Hot peppers are common in my cooking and I tend to exceed with the “fire.” What about you? Any favorite spices you tend to favor?
I normally use my biscuit mix, but Bisquick is a good alternative, and so is Arrowhead Mills Multigrain Pancake mix (use 3/4 cup because flour mixture is heavier). I prefer the healthier whole grains.
- 4 eggs beaten
- 1/2 cup vegetable oil
- 1 cup biscuit mix (dry) Multigrain
- 1 4oz can chopped green chiles, with juice
- 1 medium onion, chopped
- 2 clove garlic, minced
- 2 cups grated Cheddar cheese, divided
- 4 cups coarsely chopped summer squash, or zucchini.
- 1 tablespoon chopped garden fresh pepperoncini pepper
- Combine eggs, oil an biscuit mix. Stir in chili peppers, onion, garlic and half the cheese. Sir in squash, or zucchini. Pour into a greased 13-inch x 9 inch baking dish.
- Bake at 350 degrees F for 40 minutes.
- Sprinkle with reserved cheese and bake 5 minutes more.