Summertime Squash Casserole

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 vidalia onion, finely chopped
• 1 red pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 3-4 medium yellow squash, cut in fourths lengthwise, then diced
• 3-4 medium zucchini, cut in fourths lengthwise, then diced
• 1 cup fresh bread crumbs or panko Japanese bread crumbs
• 8 ounces sharp Cheddar cheese, grated
• 4 eggs, beaten
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 24 Ritz crackers finely ground in food processor
• 2 tablespoons butter

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 2 1/2 quart baking dish. Set aside.
3. Saute onion, red pepper, jalapeno in olive oil in a large skillet, 3-4 minutes.
4. Add minced garlic and cook 1 minute.
5. Add squash and cook 10 minutes.
6. In a large bowl, combine squash mixture, panko or bread crumbs and cheese. Mix well.
7. Stir in eggs, cream, salt and cayenne pepper.
8. Blend well and pour into baking dish.
9. Melt 2 tablespoons butter, add Ritz cracker crumbs and stir to coat.
10. Sprinkle buttered cracker crumbs on top of casserole.
11. Bake 40 minutes, until the crumbs are golden brown.

Notes

I love the spice/heat from the jalapeno and cayenne pepper. This is very subtle and not overdone.

By KathyMillerTime
Adapted from Julia Reed's South: Spirited Entertainer And High-Style Fun All Year Long