“We are truly blessed along the Gulf with a bounty of produce and Southern traditions handed down for years with so many ways to enjoy it.”
This is a line from the opening of the ‘Vegetables and Sides’ chapter in Gumbo Love. We are in the height of the glorious Summer bounty here in Lower Alabama!
It’s been a long, hot, lazy Sunday. We enjoyed these local farm fresh favorites in what I call the ‘Baldwin County Veggie Plate”.Today’s fare included:
Butter beans with thyme
Bacon braised okra
Stewed Squash with onions and tomato
Creamed sweet corn
Sliced homegrown tomatoes with avocado
Thumbing through that chapter in Gumbo Love, I came across one of my old favorites, the Best Summer Squash Casserole – just reading it, my mouth was watering! With the beautiful squash in the markets, I want to make it this week! The recipe is below.
If you make the casserole or any of the other dishes in the cookbook, I’d love to hear how it goes. And if you have a favorite summer vegetable and way to prepare it, tell me in the comments below.
It’s wonderful to connect with you here on the blog, and Facebook, and Instagram. It’s also really wonderful seeing and meeting you all at LuLu’s.
Wishing you and yours a wonderful Summer full of happy times and Gumbo Love!
Love, LuLu
BEST SUMMER SQUASH CASSEROLE
Serves 6 to 8
Organic olive oil cooking spray
One sleeve of Ritz crackers
1 ½ cups shredded cheddar cheese
½ cup heavy cream
2 large eggs
2 teaspoons sea salt
4 large yellow squash, halved lengthwise and cut into half-moons (about 6 cups)
Organic olive oil cooking spray
One sleeve of Ritz crackers
1 ½ cups shredded cheddar cheese
½ cup heavy cream
2 large eggs
2 teaspoons sea salt
4 large yellow squash, halved lengthwise and cut into half-moons (about 6 cups)
4 tablespoons unsalted butter
1 large yellow onion, chopped
½ cup chopped red bell pepper
3 garlic cloves, finely chopped
Freshly ground black pepper
1 large yellow onion, chopped
½ cup chopped red bell pepper
3 garlic cloves, finely chopped
Freshly ground black pepper
1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with olive oil spray.
2. Crush the crackers in to find two medium pieces and place them in a small bowl. Add the cheddar and mix well. Set aside.
3. In a small bowl, mix together the cream and eggs and set aside.
2. Crush the crackers in to find two medium pieces and place them in a small bowl. Add the cheddar and mix well. Set aside.
3. In a small bowl, mix together the cream and eggs and set aside.
4. In a medium sauce pan, combine 8 cups of water and 1 teaspoon of the salt and bring to a boil over high heat.
5. Add the squash, reduce the heat to medium, cover and cook the squash for 10 minutes, or until just barely tender. Drain well and place the squash in a large bowl.
5. Add the squash, reduce the heat to medium, cover and cook the squash for 10 minutes, or until just barely tender. Drain well and place the squash in a large bowl.
6. While the squash is cooking, in a large heavy skillet ( 10 to 12 inches), melt the butter over medium heat. Add the onion and 1/2 teaspoon of the salt and sauté until the onion is tender, 8 to 10 minutes. Add the bell pepper and garlic and cook for about 5 minutes.
7. Add the onion mixture to the squash and stir well. Add 3/4 of the cheese mixture to the squash mixture and stir well
7. Add the onion mixture to the squash and stir well. Add 3/4 of the cheese mixture to the squash mixture and stir well
8. Fold in the cream mixture, the remaining 1/2 teaspoon salt, and black pepper to taste. Gently stir until well combined. Pour into the baking dish. Top with the remaining cheese mixture.
9. Bake for 30 minutes, or until the mixture is bubbling and the top is brown.
9. Bake for 30 minutes, or until the mixture is bubbling and the top is brown.
