I have been working on this recipe for quite some time trying to get it just right. I usually make a recipe at least three times before I share it with you. DH doesn’t really mind being the taste tester. I have made this one now several times, each time tweaking this or that, trying to get the perfect balance of fresh squash to cheesy filling and crunchy topping.
The other limitation I put on it was that it had to serve two, not a huge pan that would last for days. One of the most common positive feedback comments I get on recipes like this is they are small enough for two, not huge. I find I really do prefer fresh food rather than leftovers most of the time, and this really does satisfy all the requirements.
The second time I made it, it wouldn’t fit in the small baking dish, so I had to use a larger one. The balance of flavor was better, but it made too much for two. It is easy to double a recipe, but a bit more difficult to cut one in half. Plus, the crunchy topping gets soft overnight on the leftovers. So, tweak the recipe again, eliminate one of the eggs and reduce everything else proportionately, and try again.
I finally got it where I was happy with the yield and the flavor, so here it is. As always, I begin with gathering ingredients.
Wash squash, remove ends. Thickly slice, then cut slices into quarters. Steam lightly in vegetable steamer for about 3 minutes, until beginning to soften.
While squash steams, gently saute onion in olive oil until translucent. Remove from heat and add cream cheese, stirring until melted.
Drain Squash and mash lightly.
In a large bowl, combine onion-cream cheese mixture with cheeses, egg and milk. Add squash, salt and pepper, and mix well.
Spray a small 6×9 oval baking dish (or similar size) with no-stick spray. Pour mixture into dish. Combine crackers with melted butter, then spread over the top of the casserole.
Bake at 350 degrees for about 25-30 minutes, until top is lightly browned and casserole is set.
Serves 2 with large portions! Or maybe four, but around here we like a lot of veggies.
Goes with ham really well! Especially the spiral sliced kind!
Summer Squash Casserole
2 medium yellow summer squash, thickly sliced and quartered
1/4 cup onion, chopped
1 teaspoon olive oil
4 ounces low fat cream cheese
1/4 cup grated Parmesan
1/2 cup shredded Mozzarella
1/4 cup milk
1/4 teaspoon each salt and black pepper
12 buttery crackers, crushed medium size chunks (Club, Ritz or gluten free option)
2 tablespoons butter, melted
Wash squash, remove ends. Thickly slice, then cut slices into quarters. Steam lightly in vegetable steamer for about 3 minutes, until beginning to soften. While squash steams, gently saute onion in olive oil until translucent. Remove from heat and add cream cheese, stirring until melted. Drain Squash and mash lightly. In a large bowl, combine onion-cream cheese mixture with cheeses, egg and milk. Add squash, salt and pepper, and mix well. Spray baking dish with no-stick spray. Pour mixture into dish. Combine crackers with melted butter, then spread over the top of the casserole. Bake at 350 degrees for about 25-30 minutes, until top is lightly browned and casserole is set. Serves 2 nicely as a meatless mail course, or four as a side dish!
The balance of protein and complex carbs make it a good selection for a vegetarian lunch, just heap into a bowl and enjoy.
Download the recipe – Summer Squash Casserole
Do you like yellow summer squash?
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22 thoughts on “Summer Squash Casserole”
Looks great for breakfast too. Thanks for the recipe..
This looks like a great recipe for summer squash casserole – most of mine make a huge baking dish full which means you get quite tired of it before it is gone!!! This looks like a great size!! Thanks for sharing!
Thank you for mentioning the GF option. Simple to do and makes all the difference in the World.
Will have to try that…interesting with the egg and cream cheese. Thanks! It might taste good with hamburger too. I often throw ricotta in with veggies and like its creaminess and flavor too. For fall, I like a variation with butternut squash, apple, sausage, pecans and a few dried cranberries. You might be surprised how good leftovers are added to soup. I confess I like to do a larger dish and have leftovers, just to have more food in less time. There is also the freezer. Individual servings plopped on wax paper and frozen are very convenient for me. My inspiration for meals usually comes as I open the doors and look to see what is there. 😊
This is going to have to be a must make for me, it sounds like the casserole my mama made but she didn’t use cream cheese in it and I love it. I also like zucchini . Made a saute of summer squash and zucchini sever al years ago and both my boys really liked but put the recipe up somewhere and haven’t come across to make again, I’ll find it sooner or later.
Have a great day,Phyllis
After answering you just now I had a e-mail from Pillsbury for 24 ways to use zucchini, think somebody might be trying to tell us something? In case you want to try it try Pillsbury Today.com and you might
Be able to get the ideas.
I don’t mind yellow squash but it is not a favorite – any vegetable recipe though I have to cut down in size even more and make for one as hubby dislikes almost all veggies and it is just me eating them
This does sound so delish and it won’t be long now before we’ll be picking the summer squash here. Thanks for sharing and I know the DH here will be happy with it too 🙂
Looks yummy! Just two of us here, so I like recipes for a small amount. Just got fresh squash from a friend’s farm this weekend. I will definitely try this one. Thanks!
Just today I am making a zucchini/summer squash casserole. It is for our end of year guild party. I have to make sure it is gluten free- so I will be using gluten free panko crumbs on top. Found the recipe on the internet and hoping it works. I so loved your car journey photos yesterday. Thanks!
I’ve saved this recipe, because I know everyone will love it. Thanks for testing and perfecting it.
The recipe looks yummy. I plan on trying it….love that it is a smaller batch. With just the two of us, we can only do so many leftovers.
I’m always trying to come up with a new way of preparing summer squash so you’ve spared me the effort by providing a new recipe!
Sounds delicious! I can hardly wait to try this….no matter how well or poorly our garden does each year we ALWAYS have more summer squash than we can use. This recipe is a nice change from my usual preparation of mixing with onion, rolling in flour,cornmeal and panko and pan-frying. Thank you…..
Squash of any kind is great.
Love to make zucchini boats with different cheeses and other vegetables on them. Makes a full meal in one.
Yummmmm! I just ate but now I’m hungry again!!
Love summer squash and use zucchini and yellow squash interchangeably and mixed. I’ll try your recipe this weekend, but will have to double it as our friends from Florida will be here. My husband loves what we call Skillet Supper. Everything in it is from our garden…..summer squash, onions, okra, thinly sliced potatoes, home grown garlic and green tomatoes. After cutting it all up in small to medium “chunks”, everything goes in a sieve and is sprayed with water, shaken gently and then tossed with small amount of corn meal. All is poured into a hot skillet in a small amount of olive oil. A one pan dinner…supper here in the mountains. Doesn’t hurt to have cornbread or home made hot rolls with it either and don’t forget the iced tea!
Loved the drive yesterday!
I love squash casserole Carole, but never made it with cream cheese, I bet this is delicious!
I LOVE it, DH not so much. I think your casserole sounds delicious. I may add a can of drained chopped chiles for a little zip and to trick my DH into giving this one a try. Could even work with zucchini, yes? Thanks, Carole, for this summery veggie recipe. :o) m
Holy cow, jeeze louise – this sounds soooooooo good! And I am already harvesting squash! I can’t wait to try this recipe. Thank you so much for portioning it for two, because it’s just my hubby and I up here on our homestead, and like you I don’t enjoy soggy supposed-to-be-crunchy toppings! I am a new follower – love your blog.
Sounds delicious! I cant wait until I have crook neck to harvest. I’ll be making this for sure! Thanks for sharing with SYC.
Your summer squash casserole looks great! I think my kids might actually enjoy this recipe too. Thanks for sharing!
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