Southern Summer Squash Casserole
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Summer means gardens everywhere start to get filled with all kinds of amazing produce. If you have a squash plant, I bet it is producing like crazy and you might be wondering what to do with all that delicious crop. Besides making things like zucchini carpaccio and sausage and peppers, you can use it in an amazing southern summer squash casserole.
Now, traditionally, this casserole has a lot more cheese and is cooked a bit longer than mine. But, I’ve “become a northerner” with how I like my vegetables so I prefer them a little more crisp than I did in my younger days in the southern part of the state. Either way, this casserole is so delicious and the perfect side dish for grilled chicken, fish or even steaks.
Southern Squash Casserole
4 slices bacon, cooked and crumbled
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
3 tsp Herbs de Provence
3 tomatoes, chopped
1 cup shredded Swiss cheese
½ cup panko crumbs
2 tsp butter, melted
Let’s Make It:
1) Preheat oven to 350 degrees. Spray an 8×8 casserole dish with nonstick cooking spray.
2) In a pan, heat 1 Tbsp oil over medium heat. Add onion and cook for 5-7 minutes or until softened. Add garlic and sauté for an additional 2-3 minutes or until fragrant. Stir in herbs. Remove from heat and cool slightly.
3) Place half of squash slices on the bottom of the prepared casserole dish. Top with half each of the onion mixture, bacon, chopped tomatoes and shredded cheese. Repeat layer.
4) In a small bowl, combine panko crumb and melted butter. Stir well and then sprinkle over casserole. Bake in preheated oven for 350 for 30 minutes.
The little bit of crispiness from the toasted panko crumbs is the perfect addition to the this casserole. I love summer squash but always look for ways to cook it beyond grilled and sauteing. This is a great option that even my southern grandma would approve of!
- 4 slices bacon, cooked and crumbled
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 1 Tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tsp Herbs de Provence
- 3 tomatoes, chopped
- 1 cup shredded Swiss cheese
- ½ cup panko crumbs
- 2 tsp butter, melted
- Preheat oven to 350 degrees. Spray an 8x8 casserole dish with nonstick cooking spray.
- In a pan, heat 1 Tbsp oil over medium heat. Add onion and cook for 5-7 minutes or until softened. Add garlic and sauté for an additional 2-3 minutes or until fragrant. Stir in herbs. Remove from heat and cool slightly.
- Place half of squash slices on the bottom of the prepared casserole dish. Top with half each of the onion mixture, bacon, chopped tomatoes and shredded cheese. Repeat layer.
- In a small bowl, combine panko crumb and melted butter. Stir well and then sprinkle over casserole. Bake in preheated oven for 350 for 30 minutes.
- If you want a vegetarian version, skip the bacon and add a touch more salt to make up for the loss.
This sounds delicious! I have tons for summer squash and need as many ideas as I can get! Pinned!
I love this recipe. It’s one of my favorites during the summer when my kitchen garden is thriving with squash and zucchini. Thanks for sharing on Sunday’s Best.
Yum! This looks delicious. My squash plants are still producing, and I’ll be trying this out soon. Found you o #turnituptuesday
This sounds DELISH. I’m like everyone else, always excited by a new summer squash/zucchini recipe to use up the garden bounty! Thank you for bringing your fabulous post to Snickerdoodle Sunday- hope to see you this weekend!
Sadie Seasongoods
This looks like a delicious summer dish! Thanks for linking up with What’s Cookin’ Wednesday!
I’d love to try this recipe. Sounds so delicious & perfect for summer.Thanks for sharing at the party. Pinned & shared. Hope to see you again soon.
Congratulations! This post is featured over at Diana Rambles this week and has been pinned in the Featured at Diana Rambles board at Pinterest and Twitter. Please grab a featured button via the post guidelines graphic. Thanks for sharing this awesome idea!
Thanks so much Diana!
Interesting Recipe, thanks for sharing, I will try this very soon!