Category Archives: vegetable

parmesan cheddar squash casserole

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parmesan cheddar squash casserole  I  frozen pizza, again?

 
How appropriate that I am posting this yummy recipe at the beginning of summer! It is a great recipe for summer because yellow squash is in season. You could even substitute zucchini, which is also in season, for some of the squash.

 
parmesan cheddar squash casserole  I  frozen pizza, again?

 
Parmesan Cheddar Squash Casserole
From the Kitchen of: NancyCreative

Prep Time: 1 – 1 ½ hours
Servings: 10-12
Difficulty: Easy

{Ingredients}
4 lbs yellow squash, sliced (or about 8 cups sliced)
4 Tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced (I used garlic powder)
2 ½ cups homemade soft breadcrumbs, divided
1 ½ cups shredded parmesan cheese, divided
2 cups (8 wt oz) shredded cheddar cheese
½ cup chopped fresh chives
½ cup minced fresh parsley
1 cup sour cream
1 tsp salt
1 tsp pepper
2 large eggs, lightly beaten
¼ tsp garlic salt

{Instructions}
Preheat oven to 350°F.

In large skillet,* cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet. Gently press squash between paper towels to remove remaining moisture and set aside. (I left the squash sitting on paper towels until I needed it. I periodically changed out the paper towels when they got too wet.)

In same large skillet, melt 2 Tbsp butter over medium-high heat; add onion and garlic,* and sauté 5 – 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, ¾ cup Parmesan cheese, and remaining ingredients (cheddar through eggs) except for garlic salt. Spoon into a lightly greased 9×13 inch baking dish.

Melt remaining 2 Tbsp butter and stir with remaining 1 ½ cups breadcrumbs, ¾ cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (You can also sprinkle another ½ cup of cheddar cheese on top to make it extra cheesy.)

Bake for 35-40 minutes, or until set. This makes 8-10 servings.

{Notes}

  • I needed 2 large pots to cook all of the squash; each was about ½ – ¾ full.
  • If using garlic powder do not cook with onions. Add with parmesan cheese and bread crumbs.

{Fun Fact}
Q: Is squash a vegetable?
A: “[S]quash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.” – The Nibble
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

hummus broccoli  I  frozen pizza, again? crash hot potatoes  I  frozen pizza, again? roasted zucchini and carrots  I  frozen pizza, again?
Hummus Broccoli // Crash Hot Potatoes // Roasted Zucchini and Carrots

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roasted zucchini and carrots

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pork chops by marcia  I  frozen pizza, again?

You’ve seen this pork chop before! Find the recipe for it here.

 
This recipe isn’t really a recipe but more of a new cooking method – roasting. I wasn’t completely unfamiliar with the idea of roasting food, but I just didn’t know how to do it myself. Thanks to this recipe now I do. It’s a pretty simple concept actually and produces great results.

Russell and I decided that this is now our favorite way to eat carrots. Sadly, I have tried roasting zucchini twice since I discovered this recipe, but both times it turned out bland and soggy. If anyone has any helpful hints on how to season zucchini to keep it from being bland, I’d love to hear them.

Also, this recipe isn’t restricted to just zucchini and carrots – try other veggies like bell peppers, cauliflower, or even green beans, or try non-veggies like sweet potatoes.

 
roasted zucchini and carrots  I  frozen pizza, again?
 
Roasted Zucchini and Carrots
From the Kitchen of: Voracious Vander

Prep Time: 30 mins
Servings: however many you want to serve
Difficulty: Easy

{Ingredients}
whole zucchini
whole carrots
olive oil
seasoning(s) of choice

{Instructions}

Preheat oven to 425° F/ 220° C. Line a baking tray with parchment/baking paper and a light layer of olive oil. Set aside.

Cut zucchini and carrots into 3 inch/8 cm sticks, making sure they are even in thickness. Place veggie batons into a bowl (preferably one with a flat bottom). Add a little olive oil (start with 1 Tbsp and add more if needed but not too much) and seasoning of choice, then lightly toss veggie batons to coat. I took the lazy smart option requiring less dishes to wash and just shook the bowl to coat the veggies.

Note about seasoning options: Keep it simple with salt & pepper or try other spices, such as paprika, cumin, rosemary, sage, or crushed red pepper. You could even try spice blends like Italian, Mexican, or Old Bay.

Spread out veggie batons on prepared baking tray and roast about 20 minutes, tossing halfway through, or until golden and slightly browned on the edges.

 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

parmesan pork roast  I  frozen pizza, again? cheesy zucchini and rice casserole  I  frozen pizza, again? cream cheese corn  I  frozen pizza, again?
Parmesan Pork Roast // Cheesy Zucchini and Rice Casserole // Cream Cheese Corn