Southwestern Squash Casserole

June 9th, 2010

I know I am going to be sick of squash before the summer is over. You’ve heard the stories of neighbors of gardeners locking their cars and screened in porches so that said gardeners can’t unload huge squash on them. There are cookbooks devoted to nothing else but uses for summer squash. I even have a recipe somewhere for a chocolate zucchini cake (which is excellent by the way). So forgive me if I get excited about my first squash casserole of the season. This is a great recipe! I have adapted it from a recipe I saw in Food & Wine. I have called it a Southwestern squash casserole only because it has cornmeal in it and that was what David said it tatsted like when he tried it. Next time I make it, I might add some cumin, hot spices and vary the cheeses. But as it is, it is excellent. It starts with yellow squash, zucchini and a sweet red pepper and onion.

The squash and zucchini were crisply fresh from the garden and the red pepper added a lot of color. The flour and cornmeal thickened the milk and eggs and made a custard in which the vegetables were suspended. The Parmesan and Gruyere cheese added richness. I will be making this again. . . . . and again. . . . and again this summer.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 to 3 yellow squash, chopped
1 medium zucchini, chopped
1/2 cup yellow cornmeal (not self rising)
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped thyme leaves
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup milk
2 large eggs
2 ounces grated Gruyere cheese
Preheat oven to 350 degrees. Generously butter a casserole or a 9-inch round baking dish. In a large skillet, melt the butter in the oil over moderately high heat. Add the onion and bell pepper and cook, stirring, for 3 minutes. Stir in the garlic and cook until the vegetables are softened but not browned. Add the squash and zucchini and cook, stirring, until almost tender, 4 to 5 minutes. Set aside to cool slightly.
In a large bowl, toss together the cornmeal, flour, Parmesan, thyme, salt and pepper. In a separate bowl, whisk together the milk and eggs, then whisk them into the cornmeal mixture until combined. Stir the vegetables into the loose batter and spread it in the prepared baking dish. Bake on the middle rack of the oven for 30 minutes, or until firm. Sprinkle with the Gruyere and bake for about 8 minutes, or until golden around the edges.

I served the squash with Balsamic glazed pork chops. Recipe to follow.

15 responses to “Southwestern Squash Casserole”

  1. I just have to convince the farmers and friends around here to give up their zucchini blossoms so that I can stuff them with cheese. They must realize that they can’t give their final product away when everyone is trying to unload their aquash on their neighbours doorstep:D I love zucchini so would welcome it anyhooooo.

  2. What a lovely squash casserole Penny. I know I would like the cornmeal in it – it would remind me of cornbread, which I love.

  3. That sounds like a great dish! My squash has not even blossomed yet, but I am printing this out for my first squash dish!

  4. How delicious this looks. I had to laugh about the locked doors. I used to make loaf after loaf of zucchini bread until I learned not to go overboard with my planting!! The pork chops look delicious also.


  5. Kristen says:

    We haven’t even planted our squash yet! I am so jealous that you are harvesting already. What a colorful casserole ~ looks delicious.

  6. Lynda says:

    What a great casserole-I’ll have to try this one soon! We eat so much squash in the summer, so it’s great to have a new recipe to try; thanks!

  7. qandlequeen says:

    I have everything but the cornmeal in my kitchen at this very moment. Guess I need to run to the store because this will be served sometime in the next 48 hours! Thank you!

  8. I am definitely saving this recipe. We are about a month behind you for produce here in Iowa. I can’t wait til my zucchini and squash are ready!

  9. Looks and sounds delicious! Will you make us some in July? 🙂

  10. Penny says:

    You betcha Kristen. We are looking forward to your week at the lake.
    Love, Penny

  11. Karen says:

    I never tire of squash – summer or winter. This casserole looks yummy!

  12. Katy ~ says:

    I’m a squash lover as well and enjoy it year round. This sounds really, really GOOD!!

  13. I have tried to embrace the squash but have not been successful. I am with you in spirit on this one. Have a good weekend! 🙂

  14. I love zuchinni bread and you said chocolate zucchini? yum.

    I’m an occasional squash eater, they are not in season here, just zuchinni.

    have a wonderful weekend.

  15. Yum Yum is all I can say! I have been looking for a squash casserole and I can’t wait to try this -which will be tomarrow night!-We have squash by the truck loads lol and I get tired of eating it fryed all the time.
    Also, I love your blog sites! I am a follower! I am just getting started blogging, this week actually, and I need followers also. If you would like to follow me I would appreciate it -I will be doing a giveaway soon!
    Thanks and keep the recipes coming! mimilovesall8

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.