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
- 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!