Ingredients: |
Ingredients: 1 3/4 lbs. crookneck yellow squash or yellow summer squash
1/4 lb. zucchini or additional yellow summer squash
1/2c. coarse-chopped carrots
1/4c. (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4c. saltine or Ritz cracker crumbs
1/2c. grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten
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Directions: |
Directions:Preheat the oven to 350º F. Butter a medium size baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2" thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3T butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 - 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to a medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2c. of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4c. of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in center. Serve hot. |
This recipe for Yellow Squash Casserole is from