**Grace's Summer Squash Parmesan Casserole: A Culinary Delight for Vegetable Lovers**
Indulge in the vibrant flavors of summer with Grace's Summer Squash Parmesan Casserole, a delectable dish that showcases the best of seasonal produce. Featuring tender summer squash, savory Parmesan cheese, aromatic herbs, and a crispy breadcrumb topping, this casserole is a symphony of flavors and textures that will tantalize your taste buds.
But this article doesn't stop at just one recipe. It's a treasure trove of culinary delights, featuring a variety of summer squash dishes that will transform your meals into vibrant celebrations. From the refreshing Summer Squash Salad with tangy vinaigrette to the hearty Summer Squash and Corn Chowder, each recipe is a testament to the versatility and deliciousness of this summer staple.
So, embark on a culinary journey with Grace's Summer Squash Parmesan Casserole and explore the other delectable recipes in this article. Discover new ways to enjoy the bounty of summer and create memorable meals that will leave your family and friends craving for more.
SUMMER SQUASH CASSEROLE WITH GREEN CHILES
This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! Southwestern-inspired Summer Squash Casserole can be made ahead of time, leftovers reheat beautifully and it's freezer-friendly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
- Heat butter and oil over medium-high heat in a large sauté pan.
- Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
- Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
- Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
- Pour half the mayonnaise mixture over the bottom of the prepared dish.
- Transfer squash mixture to the prepared baking dish.
- Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
- Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
- Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Nutrition Facts : ServingSize 1, Calories 431 kcal, Carbohydrate 11 g, Protein 10 g, Fat 39 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 522 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 26 g
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
MAMA'S SUMMER SQUASH CASSEROLE
This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.
Provided by Northerngirl
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g
PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI AND SUMMER SQUASH CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
SUMMER SQUASH MUSHROOM CASSEROLE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
GRACE'S SUMMER SQAUSH PARM CHEESE CASSERROLLE
if u like egg plant parm. i think u might like this to. its another idea for summer sqaush. u can use all yellow sqaush or orange, and even zucchinni. or kick it up and mix the squashes together in this casserole
Provided by Grace Camp @grace123
Categories Side Casseroles
Number Of Ingredients 7
Steps:
- wash and slice summer squash yellow or orange summer sqaush or succhinni or u may mix both for this recipe.
- prepare a dish with yellow cornmeal, a dish with flour and a bowl with whole milk in it.
- take and dip slices of squash in milk then flour then yellow cornmeal. til there all prepped like that
- then on nonstick griddle brown on both sides and place on platter
- if u r going to use hamberger cook it now and drain it.
- in sauce pan heat up speggetti sauce. taste it to see if it has enough seasoning to u if not. use a little italian spice[to taste not alot] stir in well til warm
- take bread crumbs dry ranch dressing and mix well then crumble parm cheese in mixture blend well. if u don't have parm. use shedded mozzerella cheese that will be fine.
- pour a little speggettie sauce into into baking dish sprayed with pam, then slices of sqaush, speggettie sause, meat, sliced cheese. repeat til u get to top of baking dish.
- then sprinkle on bread crumb mixture on top of casserrole
- place in pre-heated oven for about 20 mins. don't burn bread crumb and cheese mixture
Tips:
- Choose the right squash: Use firm and ripe summer squash, such as zucchini or yellow squash.
- Slice the squash evenly: This will help them cook evenly.
- Use a large skillet: This will give the squash plenty of room to brown.
- Don't overcrowd the skillet: Cook the squash in batches if necessary.
- Season the squash generously: Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the squash until it is browned and tender: This should take about 5-7 minutes per side.
- Make the cheese sauce while the squash is cooking: This will save you time.
- Use a good quality cheese: The cheese is the star of this dish, so don't skimp on it.
- Layer the squash and cheese sauce in a casserole dish: Start with a layer of squash, then a layer of cheese sauce, and repeat until all of the ingredients have been used.
- Bake the casserole until it is bubbly and golden brown: This should take about 20-25 minutes.
- Serve the casserole immediately: It is best when it is hot and fresh.
Conclusion:
Grace's Summer Squash Parmesan Cheese Casserole is a delicious and easy-to-make dish that is perfect for a summer meal. The squash is browned and tender, the cheese sauce is rich and creamy, and the Parmesan cheese adds a delicious nutty flavor. This casserole is sure to be a hit with your family and friends.
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