It’s the end of July and the temperature has been in the 90’s here in Colorado for over a month. The good news is that the hotter it is, the more squash grows. Right now, I’ve got summer squash and zucchini growing like weeds.
Not wanting to let all that squash go to waste, I pulled out my Mom’s trusty zucchini casserole recipe and changed a few things to make it my own. It’s pretty easy and only uses one pot and one pan. Easy assembly and easy clean up.
Here’s what you will need:
- 3 lbs Zucchini and/or Summer Squash (1 large, 1 small)
- 2- 8 oz. pkgs Cream cheese
- 2 tbsp. Grated onion
- 2 Eggs – slightly beaten
- Dash of Salt
- 2 tbsp. Soy Sauce
- 1 small can Diced green chilies
- 1/2 cup Bread crumbs or Panko crumbs
Roughly chop squash and stew until tender. Drain, and mash together with all other ingredients except bread crumbs until fairly smooth. Pour mixture into Glass or ceramic pan. Top with bread crumbs and bake at 315° degrees for 35 minutes or until knife comes out dry.
*Optional – add diced jalapeno (pickled) to the mixture before you bake if you like a little more spice.*