Summer squash is a tender vegetable that differs from winter squash in that it is harvested before the rind hardens. It grows on bush-type plants, not vines that spread. There are many varieties, including yellow crookneck and straightneck, scallop, pattypan, and zucchini, that all cook in the same amount of time. When preparing summer squash dishes, I like to mix the varieties for an interesting contrast of color. When there is a family gathering or buffet, my mother-in-law, Sara, is always asked to bring her squash casserole.
Recipe information
Yield
serves 4 to 6
Ingredients
4
3
1
3
2 to 3
2
3
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Brush an ovenproof casserole dish with butter.
Step 2
Bring a pot of salted water to a rolling boil over high heat. Place the yellow squash and onion in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. Transfer the yellow and zucchini squash and onion to a bowl. Add the brown sugar, eggs, the 4 tablespoons butter, half-and-half, bread, and cheese. Season with salt and pepper and stir to combine. Transfer to the prepared casserole and bake until firm and brown on top, 30 to 45 minutes. Remove to a rack to cool slightly before serving.
