We’re still working our way through a big pile of zucchini and squash here at the Gastrono-kitchen.  Gastronomike and I have been talking lately about how we just don’t seem to have a store of zucchini recipes to draw on, which is odd, because everyone with a garden grows, and is innundated with, zucchini and summer squash.  So why is it that we don’t seem to have a big cultural cache of zucchini and summer squash recipes?

Anyway, tonight’s zucchini dish is total comfort food, and was pretty delicious.  Served alongside grilled chicken and steamed yellow wax beans.

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Cheesy Zucchini and Squash Casserole

Ingredients (from allrecipes.com)

  • 4 slices bread, cubed
  • 1/4 cup melted butter
  • 2 cups cubed zucchini and squash
  • 1 large onion, chopped
  • 1 teaspoon garlic salt
  • 1 egg, beaten
  • 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese.

3. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

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