We've been scarfing the beef the past few days having hosted friends from out of town. It was the obligatory steak every night Texas thing. After awhile it was more like, "Steak again??"
So last night was veggie night. Made some rice, made my fried cauliflower, and made a yummy squash casserole. It's a version of my Meme's recipe but italianized since I was out of the Meme's-necessary Ritz crackers. The Sicilian said, "No wonder that French chef loved it so much!" Took us awhile to make the Disney Ratatouille connection. Not exactly it but good enough!
This will fill a 9x9 glass casserole dish and serve easily 8-10 people as a side. If you serve over rice it could (and was for us) a great main dish.
Take a really big skillet, like 12" or 14" and slice up into it 2 med onions, a bell pepper, and enough zucchini and yellow squash to fill make a nice mound, probably 3 of each. Drizzle with olive oil, about 3 tbsp, salt it, toss a little, cover and put on med-hi. Leave covered and stir every 5 minutes. They'll cook, might even brown a little, and when cooked tender uncover and let cool a tad.
Preheat oven to 375. Put squash mixture in a bowl, and add
2 eggs
3/4 c Parmesan
3/4 c Italian bread crumbs
1/2 tsp black pepper
Pinch cayenne or red pepper flakes
2 tbsp oregano crushed
2 tbsp basil crushed
1/2 tsp garlic powder
Mix well and salt to taste. Put in the buttered casserole, and sprinkle with more Parmesan and then bread crumbs. Dot with bits of butter and bake for 30 min or till brown.
Super yum. I like when it has that little cayenne bite at the end...
Hope you like it. Easier than preboiling the squash and works fine. Might add a chopped boiled egg if you like. Would make it even better. Could even add some cut up leftover cooked chicken for a more complete meal.
