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If you have a garden and have planted zucchini, you know, like I do, that zucchinis are prolific. So what can we do with all those zucchini that have come in abundance? This and the next several posts will be about what I have found to do with all those zucchini. Of course everyone knows you can make zucchini bread, but you can only take so much of that, so I will be giving recipes for things other than zucchini bread, I'll make my last post in the series the zucchini bread we make and sell at the farmer's market. Today's recipe is one we have made a lot over the years, but we have used winter squash instead of zucchini. The recipe actually calls for yellow summer squash (yellow zucchini) and we made it as written this year for the first time. The original recipe came from The New York Times Heritage Cookbook but it was not gluten free. So we reworked it to be gluten free. Squash and Cheese Casserole
2 pounds yellow summer squash
boiling water
1 C. onions, chopped
3 sprigs parsley
1/2 tsp thyme
salt and fresh ground pepper to taste
2 TBSP butter
2 TBSP cornstarch
1C. milk
3/4 C. Swiss Cheese
1/4 tsp fresh ground nutmeg
2 egg yolks, lightly beaten
1/4 tsp cayenne pepper
1/4 C. soft almond bread, cubed
Preheat oven to 325 degrees. Trim ends of squash and cut into rounds and place in a saucepan. Add boiling water to cover. Add onions, parsley, thyme, salt and pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture. Heat butter in a saucepan and add the cornstarch. Stir until blended and add the milk,stirring rapidly with a whisk. When sauce is blended and smooth, remove from heat. Add half of the cheese, the nutmeg, egg yolks, and cayenne, beating rapidly. Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread cubes. Bake for 25-30 minutes, or until bubbling and golden brown. Makes 6 servings.
