Squash and Zucchini Casserole

Note by Phyllis Brown:  This recipe used our last squash and our last zucchini – the plants have dried and withered.  Our last hurrah it shall be!  Since I didn’t have enough yellow squash itself, I used some of each.  My mother always boiled her yellow squash, drained the water and mashed it, added butter and milk, salt and pepper – rather like mashed potatoes, but not as creamy.  This is along the same line, but it has a bit more flavor.  Adding the chopped red onion at the end – just before popping in the oven – gives a little crunch.  And the bread crumbs and feta cheese add a little zing!

Squash and Zucchini Casserole

  • 1 medium zucchini, halved and sliced
  • 2 small yellow squash, sliced
  • 4 teaspoons butter, divided
  • salt
  • pepper
  • 1/2 medium red onion, finely chopped
  • 1 cup breadcrumbs
  • 3/4 cup feta cheese

Place zucchini and yellow squash in a large saucepan.  Cover with water.  Bring to a boil, lower heat to medium high.  Cook until fork tender – about 15 minutes.  Drain off all water – it is best to use a colander.  Add back to pan along with 2 teaspoons butter and season with salt and pepper.  Mash with a potato masher.  Add red onion and mix well.  Pour into a casserole dish.  Top with feta cheese.  Melt the remaining two teaspoons butter, mix with breadcrumbs and sprinkle over casserole.  Bake in a 425 oven for about 10 minutes, or until breadcrumbs brown.  Enjoy!


7 responses to “Squash and Zucchini Casserole

  1. Sad to see the veggies go, but what a great way to use them up.

  2. Yesterday I said I wanted to see this recipe and you certainly didn’t disappoint. I love that you used feta … well, I just love feta. Thanks for sharing.

  3. A comforting dish that I haven’t had in so long.

  4. Pingback: Autumn Is Coming | foodflowersherbsandlife

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