I turned the squash I bought at the Farmer's Market this weekend into a Summer Squash Casserole. Yum! A total comfort food dish.
Shelly's Summer Squash Casserole
3 cups sliced yellow summer squash or zucchini (or combo)
1/2 yellow onion, chopped
1 green onion, chopped (1 tablespoon chives)
1/4 cup sour cream
2 tablespoon melted butter, divided use
1 egg, beaten
1 tsp. Italian Seasoning
4 tablespoons shredded Italian Blend cheese (mozzarella, fontina, etc.)
freshly ground pepper
2 Tablespoons grated Parmesan
2 Tablespoons Italian dry bread crumbs
Saute the squash and onion till it just gets a little color and slightly tender. Add green onions. Combine sour cream, 1 T of the melted butter, cheese, egg, salt and seasonings. Off the heat. Fold into cooked squash. Turn into buttered casserole. Combine other Tablespoon of melted butter, bread crumbs and Parmesan. Sprinkle over top of casserole. Bake at 350 degrees about 25 - 30 minutes or until browned and bubbly.