Archive for August 15th, 2017

from Paul Parent

Cheesy Summer and Zucchini Squash Casserole

Here is a nice and tasty squash recipe to make while the summer and Zucchini squash are very productive. This vegetable dish is colorful and with all the cheese, your kids will eat their squash, so don’t tell them what’s in the casserole until the meal is over. Tell them is new and give it a try. Remember Mikey eating his cereal, he likes it, so will your kids!

1 pound of Summer Squash 8 t0 12 inches long and tender
1 pound of Zucchini Squash 8 to 12 inches long and tender
2 Large or extra-large eggs slightly beaten
1 small can of mild heat chili peppers chopped
1 medium onion finely chopped, red or yellow
1 cup of Mayonnaise
¾ cup of Parmesan cheese, grated
¾ cup of Cheddar cheese, grated
Salt and pepper to taste
2 cups of seasoned and buttered bread crumbs
1 teaspoon of Italian seasoning

1} Cut up your squash into 1- inch slices and then quarter them. Place your squash into a sauce pan, cover with water and season with a bit of Italian season to taste 1 teaspoon. Cook until tender but not soft. Drain well in a colander, until all water is out.

2} Place the squash mixture in a large mixing bowl. Add your eggs, Mayonnaise, chili peppers, onions, Cheddar and parmesan cheese, salt and pepper. Mix well so Squash mixture looks uniform.

3} Place mixture in a 1 ½ quart casserole dish. Preheat your oven to 350 degrees. Bake for 20 to 30 minutes so the top has a nice golden color. The last 5 minutes add the season and buttered bread crumbs, return to the oven until crumbs have a bit of color. It should feed 6 to 8 people. If your kids “DO NOT LIKE SPICY FOODS” eliminate the Chili peppers and use 2 red sweet peppers that have been chopped finely. Enjoy!

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