This is a fantastic recipe for garlicky bruschetta. Serve it with French bread pieces. It pairs beautifully with tomato pastas.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 9 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound summer squash, sliced
- ¼ cup butter
- ¼ cup chopped green bell pepper
- 1 tablespoon white sugar
- ½ cup chopped onion
- 1 egg
- ½ cup mayonnaise
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
- ½ cup pecans, chopped
- ½ cup bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
- Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 198 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I just couldn’t see mashing the cooked squash into a puree, so I left mine thinly-sliced, and would do that again. I had some baby bella mushrooms in the fridge that needed to be used up, so I mixed in a few sliced and used Italian panko crumbs for the topping. Squash and zucchini are a couple veggies that often don’t have a lot of flavor, but I will say that little bit of sugar is important, and this casserole does have good flavor.
use sour cream instead of mayo, double salt, remove sugar. If using almonds instead of pecans, reduce volume.
It is a bit confusing. The picture shows slices of squash, but the recipe says mass the squash. Is that a typo? The picture also shows mushrooms, they are not in the recipe. Otherwise, it was easy to make, and very tasty.
My husband loved this! I did make a few changes. I omitted the green pepper and sugar. I sauteed the onion in olive oil and added 2 cloves of minced garlic at the end of the sauteeing time. I then added the onion and garlic to the sauce mixture. I sauteed the summer squash in olive oil/butter and when it was getting soft, I added it to the sauce, but did not mash it. The bread crumbs were mixed in with the vegetable mixture. After adding the vegetable mixture to the baking dish, I sprinkled the top with parmesan cheese and topped it with the small bits of butter as suggested. It was delicious!
Delicious Summer Squash recipe! I made it using crushed walnuts instead of pecans. Also used jalapeno pepper instead of bell. We loved the touch of heat. It was a hit with the family and will be featured at my next work luncheon!
Surprisingly good. Very tasty. Would have sprinkled more crunch on top like, French’s Fried Onion, or Jalapenos.
My sister and I found this recipe after we decided we were finally going to cook the summer squash she had. It was a last minute decision, and we only used what was already in our pantry. We didn’t have any pecans or green pepper. We decided to go without the green peppers, and we substituted cashews. Now this may just be my male carnivore brain at work, but I could have sworn there was bacon or sausage in the ingredients for this recipe, so I managed to convince both myself and my sister that we needed to add some ground beef, since she was out of bacon and sausage. Oops. As far as the cooking went, this was my first time preparing summer squash. I was happily surprised that it was very easy to basically make the mash. After draining the pot, we got to my favorite meal preparation technique: pour everything in the bowl and mix. I am trying to improve my cooking skills, but I still like seeing that instruction on recipe cards. The end result was a really tasty meal, and the confidence to experiment with summer squash again. My sister’s kids put their picky critic in a very simple phrase, “it’s yummy.” One of these days, I am going to have to come back to this one to see what the unaltered version tastes like.
Really, really good!
Made this for a Chili dinner at our winter texan rv park in Mission Texas. All I had to do was wash the dish!! It was a hit
Never had squash till now. Found this recipe an made it. It’s delicious. Will definitely make it again.
Oh, my goodness! This is so good! I sliced my Summer Squash and nuked it for 2 minutes with 2 T of water. Mashed and drained extra liquid. Chopped my onions and nuked them for a minute also. Left out the sugar. (I forgot it) I used Italian Panko crumbs on top. (What I had on hand) Very, very good! Thanks Paula!
It was fantastic! I used xylitol rather than sugar and used TVP (textured vegetable protein) instead of the bread crumbs to keep it low carb. It turned out great. Will be making again! 🙂
This is an amazing casserole. My family loved it. I didn’t have any green pepper but still turned out tasty. I undercooked the squash so it didn’t mash as fine as I would’ve liked but it has amazing taste. I think the pecans make it. It is on our list for a repeat performance.
Great recipe. I agreed that the squash should not be mashed, but wish I had cubed it. I did not add cheese…may try it with it next time!
this was amazingly delicious and easy too. I followed the recipe with one small exception…. i didn’t boil the squash first. (I prefer my squash to be a little crispy rather than soft and mushy). I did use splenda rather than sugar and lite Hellman’s mayo… I can’t wait to eat leftovers tomorrow! I served with mashed potatoes and with brown sugar meatloaf from this site (It was yummy too.)
Great recipe!! I’ve made it several times and it’s yummy, filling, and healthy. Make sure you use summer squash or zucchini though, I tried to sub in different kinds of squash and it wasn’t nearly as good.
This was my first time making as well as tasting squash casserole and it was awesome! I made a few changes. Instead of mayo I used light sour cream. I added mushrooms, and did not add any nuts. I cooked the squash and onions together before baking, but I did not cook them until they we completely soft. I cooked them until about 75% done, then I mixed as instructed and placed in a casserole dish. It was lovely. I cant wait to let my friends and family try it!
Okay, so I omitted the nuts and sugar. I also cooked this in the microwave. Here is what I did…I cut the summer squash into 1/4 size slices then placed them in a covered casserole and microwaved on high for 3 minutes. I then added 1/8 cup of butter onion and red bell pepper(green does not work in my family). I placed the covered casserole dish back in the microwave and cooked on high for an additional 2 minutes. I mixed the egg and mayo together and the folded it into the vegetable mixture. Once the mayo/egg combo was mixed in I added 3/4 cup fresh whole grain bread crumbs. This was topped with the cheddar cheese covered and cooked in the microwave for 4 minutes, then allowed to stand for 3 minutes. I garnished with crushed red pepper flakes and shredded Parmesan. The family loved it!
This was absolutely perfect. I followed the suggestions of others and did not mash the squash. I used yellow squash, zucchini and a bit of fresh eggplant. I microwaved the squash to soften before adding to the casserole. Added a bit of garlic powder, a handful of dried cranberries and some leftover rice. I used panko crumbs for the topping. I was also pleasantly surprised how great it tasted when reheating the leftovers up to a full week after I made it! Wonderful recipe.
This was a hit for my family. I did increase the cheese to 3/4 cup.
nobody knew that it was squash…It was a hit at the party!!! The kids were a little upset that they didn’t get seconds!!!! The only thing I did change was I used Miracle Whip instead of Mayo… I wanted a little zip