For the purpose of this post “squash” refers to crookneck, patty pan, zucchini, yellow summer squash or any other type of squash that you get 10 tons of at the end of the summer.
I didn’t have much of a garden this year since I was gone for half the summer. But I normally don’t plant any squash type vegetables because their prolificacy frightens me. And I figure why plant something that other people will be dying to get rid of?
We haven’t had any squash this season until Bob got some from a colleague and I got some from a colleague and then Mom and Dad brought some from their garden. Zero to sixty just like that.
So last night I made the casserole. I’m sure everyone who’s ever had a load of squash on the kitchen counter has seen some version of this recipe but I’m posting it anyway. I don’t know the origins of this version. My Mom makes it. My Grandma made it. The measurements are guestimates. When in doubt, grate more cheese. My version uses way more than a handful. It would be tough to really screw up this recipe.
Slice a bunch of squash.
Saute in butter (or your favorite fat of choice) and garlic. Add salt and pepper.
When they get soft and seem about done:
Toss in a handful of grated cheese (1/2 cup)
Toss in a handful of bread crumbs (1/2 cup)
Dab of milk (1/3 cup)
When it’s all stirred and cooked, take off the burner and break an egg into it. Stir the egg around.
Scrape the whole thing into a casserole dish. Add grated cheese to the top.
Bake 15-20 minutes. Last night I put it at 300.
Also as an update to my last post, my sweetheart has written a wonderful review of Burn After Reading.