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, 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.
- 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
- 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
Looking for more ways to use Zucchini and Summer Squash? Take a look at:
Zucchini and Potato Skillet with Thyme
Summer Squash Custard …It’s What’s for a Side Dish.
Jaime, the German granddaughter says
August 8, 2013 at 5:24 pmThanks! I needed this recipe. Looking at 4 squash right now. They will love to mash it up with some chèvre 😉
Lea Ann says
August 9, 2013 at 8:08 pmLet me know what you think about the recipe Jaime.
Sam @ My Carolina Kitchen says
August 9, 2013 at 5:02 amThis 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
Lea Ann says
August 9, 2013 at 8:07 pmThanks Sam. Let me know what you think about the recipe. yay or nay
Jenn says
August 9, 2013 at 6:21 amGreat way to use up that squash for sure. Love that you used goat cheese!
Lea Ann says
August 9, 2013 at 8:07 pmThanks Jenn. I agree about using up that squash. Right now my counter is squash free.
Happy Valley Chow says
August 9, 2013 at 8:12 amThat looks fantastic, great recipe Lea Ann!
Happy Blogging!
Happy Valley Chow
Lea Ann says
August 9, 2013 at 8:06 pmThanks Eric.
Vickie says
August 9, 2013 at 10:13 amI’ve been contemplating putting them in the neighbors mailboxes . . . this sounds much nicer. 🙂 and I adore chevre.
Lea Ann says
August 9, 2013 at 8:06 pmLove it. I think you should put them in neighbors mailboxes. Too funny. I’m with you on that chevre.
Rocky Mountain Woman says
August 9, 2013 at 2:31 pmI love this idea. I’ll bet I could make it and actually give it back to my squash producing neighbors…
Lea Ann says
August 9, 2013 at 8:05 pmYES RMW 🙂
Karen says
August 9, 2013 at 2:37 pmThis sounds great! I’ll have to make it this summer with zucchini.
Lea Ann says
August 9, 2013 at 8:05 pmLet me know if you like it. We thought it was pretty darn good.
Larry says
August 9, 2013 at 4:03 pmWhen 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.
Lea Ann says
August 9, 2013 at 8:04 pmI 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.
adam @unorthodoxepicure says
August 9, 2013 at 5:05 pmNice… Very nice… 🙂
Lea Ann says
August 9, 2013 at 8:04 pmThank you Adam.
Chris says
August 11, 2013 at 11:23 amMan 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.
Lea Ann says
August 11, 2013 at 3:06 pmIt was pretty darn good and a unique way to use up zucchini.
kat says
October 25, 2018 at 3:42 amI really liked this.