Baked Summer Squash Basil Casserole
This was my all time favorite zucchini dish of the summer, (well except maybe for the chocolate cake, which is scheduled to post in a few weeks.) It was savory, and used up a ton of the things I had left over from the summer and our wedding: zucchini, sour cream and cheese. We grew a wheel barrow full of squash this year, most of it enormous. We also had literally a 1/2 gallon of left over sour cream, a 1/2 gallon of salsa, and a pan of queso type cheese. I hate to waste things, so I scrambled to use the ingredients as quickly as I could.
It also fit my bill for a quick fix when I wanted to eat some bread or a sweet, as I try to go flour/refined sugar free. I would have never guessed it would be able to satisfy those cravings, but it was superior to most everything else. None of these are low fat or low calorie recipes, so use fat free sour cream substitutes, or limit your portions.
Because I used white cheese and nuts, rather than cheddar cheese and bread crumbs, the casserole was not as beautiful as it might have been, but the taste! – Oh So Good! It approved a very high kid approval rating, both my daughter and step son ate it and had seconds! Personally, I ate it for days as my go to snack. Later, I blenderized the whole thing and had it again as soup. It was just as good. In fact, it was Soup-er!
RECIPE: Baked Summer Squash, with basil
5 chopped Basil Leaves, and 5 whole leaves, or 2 basil plant budding tops
3 medium or 1 large zucchini or yellow summer squash, skin on, cut into slices (remove seeds if you have gigantic squash, like we do)
1 cup sour cream
½ cup cheese (I used feta and some left over white mexican cheese from our wedding taco bar)
½ teaspoon salt
1 Tablespoon butter
3 Tablespoons crushed sliced almonds (use bread crumbs, or bread alternatives or nut free recipe)
2 Tablespoons grated Parmesan Cheese
2 Tablespoons green onion, sliced
- Cut squash into 1/2 inch slices. Place the squash and the sprigs of basil in a pot with enough water to cover. Bring to a boil for 5 minutes or until slightly tender. Drain well. Place the zucchini in a 1 1/2 quart greased casserole dish, mixing in the chopped basil.
- Combine the cheese, sour cream, butter, and salt in a small saucepan; stirring constantly, cook over medium-low heat until the cheese melts. Pour the cheese sauce over the squash.
- Combine the almonds ( or breadcrumbs), green onion slices, and Parmesan cheese, sprinkle over the casserole.
- Bake, uncovered, at 375 degrees for 10 to 12 minutes, broil lightly 5-10 minutes so casserole is slightly browned.