Do you have a garden? I don’t. Not a big one anyway. I have a few container plants on the deck that I grow peppers and tomatoes in (to varying degrees of success), but I have never tackled a full garden. My dad, however, has a huge garden and I’ve been fortunate to be able to reap the benefits of this during the summer. One thing he always seems to have in massive quantities is squash and zucchini.
I love squash, and my favorite way to eat it is just sliced and sautéed or grilled. Deeeelicious! But sometimes, you need a change, and this recipe is PERFECT for using up big seedy squash, or those that look a little less than perfect. The squash casserole I remember eating when I was younger had a LOT more butter, and was typically topped with crushed Ritz crackers. This is similar in taste, but cuts some of the calories and fat (but is my no means light, Hello it has mayo as a primary ingredient!).
- 4 squash, sliced (exact amount will vary according to size of squash. You need enough to fill an 11x7 casserole)
- 1 small onion (or 1/2 large), chopped
- 2 tbs olive oil
- 2 eggs, beaten
- 1/4 c. mayonnaise
- 1 c. shredded cheese, cheddar or similar
- 1 tsp sugar
- 1 tsp salt
- 1/4-1/2 c Panko breadcrumbs
- Preheat oven to 350 degrees.
- Sauté squash and onion in olive oil in a large skillet until tender.
- In separate bowl, combine eggs, mayo, cheese, salt, sugar, and pepper.
- When squash is tender, pour egg mixture into the skillet and stir together.
- Pour squash mixture into an 11x7 greased baking dish.
- Top with a thin layer of panko breadcrumbs, and dot top with butter.
- Bake at 350 for 30 minutes.