Summer Squash
Squash Casserole
2 pounds yellow squash or zucchini, sliced into 1/2-inch rounds
1 yellow onion, diced
1 tablespoon plus 1 teaspoon salt
1 1/2 cups fresh bread crumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper
Preheat oven to 350 degrees F. Place squash and onion in a medium saucepan; cover with water. Add 1 tablespoon salt; bring to a boil over high heat. Reduce heat; simmer until vegetables are tender, about 20 minutes.
Drain and transfer squash to a large bowl. Gently stir in 1 cup bread crumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne, and remaining 1 teaspoon salt. Pour mixture into a 2 quart shallow baking dish. Sprinkle top with remaining cheese and breadcrumbs. Cover casserole with foil and bake until set, about 30 minutes. Uncover and continue baking until the top is browned, about 10 minutes more. Serve warm.
From “Martha Stewart Living,” courtesy Martha Phelps Stamps, Executive Chef of Martha’s at the Plantation in Nashville.