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!