Nothing says summer quite like summer squash. I mean it’s in its name and everything too. I guess I’m being a little too literal but HEY it is true. Normally I just pan fry my summer squash but I was itching to make a recipe that really featured this veggie. And oh boy did I find it with this Summer Squash Casserole.
I based this off of a recipe that I found in Taste of the South but I jazzed it up with some seasoning and with garlic scapes. Garlic scapes are seasonal and are usually only available in June. When cooked they have a similar texture to the bulb end of a scallion and taste just like garlic. So if you can’t find scapes when you go to make this recipe, using scallions and garlic is a great combo substitution.
Also I NEED to say HAPPY (early) BIRTHDAY to my amazing boyfriend Tai! He’s turning 30 this weekend and we are ready to celebrate! And hun, if you are reading this, I got you a great present 😀
Summer Squash Casserole
- 1/4 Cup Unsalted Butter
- 1 Cup Chopped Yellow Onion
- 1 Cup Chopped Red Bell Pepper
- 1 Cup Chopped Garlic Scape or Scallion
- 6 Summer Squash Sliced
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Ground Mustard
- 1/2 Tsp Paprika
- 3 Cups Shredded Cheddar Cheese
- 1 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1 Sleeve Buttery Crackers
Preheat oven to 350.
Grease a 2 quart baking dish and set aside.
In a large pan, melt butter over medium heat. Add onion, pepper and garlic scapes. Cook for 3-5 minutes or until softened. Add squash. Mix in salt, pepper, mustard and paprika. Cook until squash is tender, about 10 minutes.
Fold in cheese, mayo and sour cream. Stir until combined. Spoon mixture into prepared dish and top with crushed crackers.
Bake for 25-30 minutes or until browned and bubbling. Enjoy!