Squash Skillet Casserole
The zucchini and yellow crookneck squash are coming in HOT from the big garden. We are getting 10+ squash a day and have been for about 2 weeks now! Thanks to our awesome seeds from Gurney’s! We pickle them, freeze them, and of course we eat them cooked!
This recipe is my take on my mom’s traditional hashbrown and broccoli casseroles! It’s comforting, filling, and the perfect way to enjoy all that squash! This makes a great side dish, but I have eaten it several times as my main course!
Want the recipe? Keep scrolling
The following are links to the squash I have growing in the garden. They’re the best we’ve ever grown!
Gurney's® Pride Improved Hybrid Zucchini
Squash Skillet Casserole
Filling:
3 medium zucchini
3 medium yellow squash
1/2 cup heavy whipping cream
1/2 cup sour cream
1 egg (room temp)
4 tbs butter (melted)
1/2 cup Gruyere cheese
1/4 cup green onion (diced)
1 tsp Fines Herbes
Salt and pepper to taste
Topping:
3/4 cup parmesan cheese
1 1/2 cup Ritz cracker crumbs
4 tbs butter melted
Wash the zucchini and yellow squash. Slice them into 1/4-inch thick rings. Assemble the rings within a shallow, circular baking dish. In a separate bowl, whisk together the heavy whipping cream, sour cream, egg, and melted butter. Add grated Gruyere cheese & green onions to the cream mixture. Stir to combine. Pour mixture over the zucchini and yellow squash. Salt and pepper to taste. Set aside.
To a bowl add the shredded parmesan and Ritz crackers. Pour in melted butter. Stir to combine. Cover the squash with the cracker crumbs.
Bake at 375°F for approximately 1 hour. If the top begins to brown too quickly, cover it with aluminum foil. Enjoy!
