How to Make Summer Squash Casserole

Explore Guides

Or use your email address

Create an Account Forgot Password?

Liked

Start the Guide ›

by Karen Thro

65 Likes

1.1k Views

Step 1 of 10

Here's what you'll need. I used a combination of zucchini, Mexican zucchini, and yellow squash. You can use just one, or any combination of thin skinned summer squash.

Step 2 of 10

Give squash and onion a nice rustic chop.

Step 3 of 10

Add a couple tablespoons of olive oil to your skillet (medium heat) and toss in your veggies. Season liberally with salt and pepper.

Step 4 of 10

When squash has become soft and onion is translucent add chopped tomatoes.

Step 5 of 10

Cover to keep in all the juices. Simmer on medium low until the tomato breaks down and things get nice and syrupy. 10 minutes ought to do it.

Step 6 of 10

Toss in a cup to a cup and a half of bread crumbs. I used seasoned but you can use whatever you have on hand. Stir until moistened. Taste and adjust seasoning (add salt and pepper).

Step 7 of 10

Spoon you veggie and breadcrumb mixture into a greased casserole dish. Top with more breadcrumbs and grated cheese ( I like sharp cheddar). Drizzle with olive oil.

Step 8 of 10