Zucchini Squash Casserole

Take a look at this unique recipe for Summer Squash Custard with creamy goat cheese.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 229kcal

Author Lea Ann Brown

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, or 1 tablespoon dried dill.
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 - 15 minutes or until squash is tender. 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.

Notes

Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.

Make Ahead: This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil. Bake when ready to serve.

Leftovers:

Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.

Zucchini squash casserole is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up.

Freezer: Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.

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