Saturday, June 18, 2011

Caro's Squash/Zucchini Casserole Recipe

On Sunday we had come back from our mini weekend trip to Harrah's Cherokee and weeded the garden. We harvested our first veggies of the season. We had cucumbers and some yellow squash and one zucchini.

We meant to weed more during the week but because of rain and then a freak storm, we didn't get back to the garden until Thursday. On Wednesday, we had a terrible storm come through. We had just gotten into the car and crossed the bridge over the river to head into town when the storm came in and slammed Sylva, NC.

There were trees down, mini tornadoes and a lot of people with power out. When we drove back to the house, we had to take a detour to the River Road and from across the river, I noticed that our house had no power. It was terrible. It sucks not having power. The next morning we still had no power and we both headed off to work early.

When I got back to the house on Thursday, our power was still out. I knew we would have to go out to dinner again. To entertain myself since I had no internets and/or TV, I decided to go into the garden and look around.

What I found was a whole bunch of zucchini that had grown overnight!! Not only a lot of zucchini but giant mutant zucchini. One was as long as my arm. WTH?????

Anyway, I took bags load to work since there is no way we could eat all this damn squash. But since we got our power back Thursday night, I also used some of it to make my Willy-Nilly squash/zucchini casserole. I have made this before but there is no recipe. I actually learned how to make this by tasting one and then figuring out what ingredients should be in the recipe.

Here is my recipe. I took the giant mutant zucchini and two yellow squash and diced them. I browned them with some butter and olive oil. I added salt and pepper. I also added garlic and onion powder. Then I added some seasoned bread crumbs.

I made my famous cheese sauce. Basically, it's making a roux (equal parts flour and butter), then adding mustard powder, salt, pepper, garlic and onion powder. When the flour is cooked a little I add a little beer and milk to make it into a sauce. Then you add cheese. I added a mixture of sharp cheddar and some Colby/Monterrey Jack. I use the grated cheese because I am lazy.

Once the squash/zucchini mixture is a little cooked down, I added bread crumbs to hold it together and to take out some of the liquid. Then I put it in a casserole dish and added the cheese sauce. Then all you have to do is bake it until it is golden brown.

The chicken is easy peasy. I decided to roast a whole chicken. I took some lemons, sage and garlic cloves and shoved them up the chicken's ying yang. I put some olive oil, salt and pepper on the skin. Then I roasted it for about an hour at 350 degrees.

The chicken was juicy and tender. The squash casserole was actually quite tasty. I suspect we will be having a lot of squash/zucchini casserole a few times a week because when I looked last, the garden had more.

We also have some tomatoes already but they are still green. I really can't wait for those to come in!!


  1. Oh this looks delicious and great addition to the chicken. Wish I was closer now so I could get some garden fresh squash and zucchini. Thank you for sharing!

  2. Looks good! I'm always looking for new dishes. That is one HUGE zucchini!

    I'd love it if you followed me on my new blog!

  3. That zucchini is HUGE! What type of fertilizer are you using???? I'm sure your co-workers were excited to get some but I bet they would have been even happier if you had brought them squash/zucchini casserole already done LOL

    Looks tasty Caro but I'm not surprised. You have a way in the cocina :)

  4. ohhh mah gawd....this is the second food post ive seen, and i havnt had dinner yet. This looks amazing!!