Saturday, July 6, 2013

Summer Squash Casserole

There are so many variations of Summer Squash and Zucchini Casseroles. I happen to have quite a selection of recipes. Every time I find one, I consider it to be my favorite. Consequently, I have amassed a collection of favorites! Here's another one:

Summer Squash Casserole:

This one is baked in a 2 quart enamel cast iron casserole. We have a collection of vintage casserole pans from Belgium.

3 C un peeled and diced yellow summer squash
1 large sweet onion, chopped
1/2 C grated parmesan cheese
1/2 C grated cheddar cheese
1/2 C vegetable oil
1 C Bisquick Mix ( home made Bisquick recipe at the end for those that don't have access to Bisquick Mix;
4 eggs, beaten
4 TBS minced fresh parsley
1 tsp salt
1/2 tsp black pepper

In a large bowl, combine all ingredients and coat the squash well.
Spray the pan with a vegetable cooking spray and add the squash
Bake at 350 degrees for 35 - 40 minutes until golden brown

Home Made Bisquick Mix:

6 C flour, unbleached
3 TBS Baking Powder
1 1/2 tsp Baking Soda
1 TBS salt
3 TBS sugar
1 1/2 sticks of unsalted butter, chilled and cubed

In a large bowl that will accommodate more than 5 cups of flour, whisk together everything except the butter.
Use a pastry blender or two forks and cut in the butter until it becomes a coarse meal without any big pieces of butter. Store the mixture in a jar in the refrigerator.

Peace in the Kitchen!

We bought the Summer Squash from a farmer at our local market. They told us the Summer Squash and Zucchini were planted adjacent to each other. They actually cross pollinated and produced the yellow squash with green designs on them. Some of them had much more green and a more intricate design.

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