Are you feeling squashed from the weight of all the fresh Summer Squash and Zucchini that’s collecting on your kitchen counters? Take a look at this unique recipe for Summer Squash Custard with creamy goat cheese.
I didn’t plant any Summer Squash or Zucchini this year, but others most certainly have and are being very generous in gifting their bounty. The table in our kitchen area at work sees a new batch appear each morning and my counters at home are receiving a steady stream of these green and yellow gourds almost daily.
So, if you’ve made your quota of zucchini breads and if you’re like me, had your fill of grilled zucchini, and zucchini sautees, give this recipe a try. This unique savory custard is creamy with goat cheese, light in texture and flavorful with fresh dill. A quick saute of the onions and squash make them easy to mash and mix into the egg and milk mixture. A little cornmeal for substance and you’ve got a quick Summer side dish using a couple of those squash. I used one Summer and one Zucchini and served this squash custard with some grilled chicken slathered in BBQ Sauce and a green salad. It was a nice meal. I know some of you don’t like goat cheese… I can’t see why Feta or any other white cheese wouldn’t work with this. Let’s take a look.
- 2 squash, sliced into ½-inch rounds (about 4 cups)
- 2 T. olive oil
- 1 medium onion, coarsely chopped
- 3 ounces goat cheese
- 3 tablespoons butter
- ¼ cup cornmeal
- 2 eggs, beaten
- 1 cup milk
- 3 tablespoons chopped fresh dill, plus sprigs for garnishing
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 minutes. Mash slightly with a potato masher or large fork. Add the goat cheese and butter while
- still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,
- sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6
- individual ramekins that have been coated with cooking spray. Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature
Summer Squash Custard…It’s What’s for a Side Dish.