Frozen Local Summer Squash Casserole
WJCC SHIP

tracy2016 Season

Serves 6

Ingredients

  • 1 1/2 pounds yellow summer squash, washed, sliced (1/4” thick), blanched** & frozen
  • 1/3 cup raw onions, chopped
  • ½ teaspoon dried basil OR 1 ½ teaspoons fresh basil, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons vegetable oil
  • 2 ounces breadcrumbs
  • 4 tablespoons parmesan cheese, grated
  • ½ cup diced tomatoes, canned (low sodium) OR 1 medium fresh tomato, chopped

Preparation

Thaw frozen local summer squash in the refrigerator overnight. Transfer squash to colander and drain excess water.
Chop onion and toss in small mixing bowl with oil, basil, pepper and minced garlic. Spread onion mixture on sheet pan and roast at 350 degrees for 10 minutes until translucent.
In a separate bowl, mix breadcrumbs and parmesan cheese.
Spray casserole dish with nonstick spray. Layer bottom of dish with 1/3 of squash. Follow with 1/3 of onion mixture. Follow with 1/3 of tomatoes. Follow with 1/3 breadcrumb mixture. Repeat layers, ending with breadcrumb mixture on top. Lightly spray top layer with cooking spray to enhance browning. Bake at 350 degrees for 25 minutes, until golden brown.
**After you wash and slice your fresh local summer squash, prepare it for later use by blanching and freezing. Blanching scalds vegetables in boiling water for a short time and stops enzyme actions which can cause loss of flavor, color and texture. Follow the directions from the National Center for Home Food Preservation at http://nchfp.uga.edu/how/freeze/blanching.html


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