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 sautees, and Zucchini Bread, 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.
Summer Squash Custard
Ingredients
- 2 Summer squash or zucchini sliced into ½- rounds (about 4 cups)
- 2 Tablespoons olive oil
- 1 medium onion coarsely chopped
- 3 ounces goat cheese
- 3 tablespoons butter
- ¼ cup cornmeal
- 2 large 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
Instructions
- 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
Nutrition
Looking for more ways to use Zucchini and Summer Squash? Take a look at:
Summer Squash Custard …It’s What’s for a Side Dish.
Great recipe. Do you think this would freeze well? I make it in individual ramekins and was thinking I could save some for later,
I really liked this.
Man that looks great, it makes me want to go buy a batch of squash right now! My son would hate me, lol, but I would love it.
It was pretty darn good and a unique way to use up zucchini.
Nice… Very nice… 🙂
Thank you Adam.
When I grow squash, I look at it more as lucky to find someone to take them rather than being generous with my bounty :-). Having made my smart remark, your dish looks delicious and one I would try for sure.
I agree Larry – LOL. Let me know what you think if you give this a try. I’m sure it would be good for breakfast with a runny egg on top.
This sounds great! I’ll have to make it this summer with zucchini.
Let me know if you like it. We thought it was pretty darn good.
I love this idea. I’ll bet I could make it and actually give it back to my squash producing neighbors…
YES RMW 🙂
I’ve been contemplating putting them in the neighbors mailboxes . . . this sounds much nicer. 🙂 and I adore chevre.
Love it. I think you should put them in neighbors mailboxes. Too funny. I’m with you on that chevre.
That looks fantastic, great recipe Lea Ann!
Happy Blogging!
Happy Valley Chow
Thanks Eric.
Great way to use up that squash for sure. Love that you used goat cheese!
Thanks Jenn. I agree about using up that squash. Right now my counter is squash free.
This savory custard sounds fantastic and I love goat cheese. We can buy fresh goat cheese in several different flavors at our local farmer’s market. I see this recipe in my future.
Sam
Thanks Sam. Let me know what you think about the recipe. yay or nay
Thanks! I needed this recipe. Looking at 4 squash right now. They will love to mash it up with some chèvre 😉
Let me know what you think about the recipe Jaime.