I'm already in the Squash

I was checking on my garden last night and couldn't believe that I already had squash and zucchini. I can't believe how well the plants of come along within the past week with this great weather we've had.

It's this time of year I bring out my garden recipes, usually because I have so much squash and zucchini I have to find new recipes for them.

When I have family up I always make this because it's become a hit in our family. To save yourself time, make it the night before and store in the fridge, just omit your bread crumb topping. Sprinkle that on right before you bake it. You will also have to adjust the time about 10 minutes longer if you do this.

Summer Squash Casserole
by Lane

1 stick of unsalted butter
3 slices of sourdough bread
6 yellow or pattypan summer squash
1 cup yellow onions, chopped
3 cloves garlic, minced
1/3 cup fresh parsley, chopped
1/2 tsp. paprika
1 tsp. salt ( I always add more)
1 tsp. pepper
1 medium bowl
ice water
2 eggs
1 cup Italian bread crumbs or crackers crumbs (Ritz are the best), or enough to cover casserole

Preheat oven to 350 degrees F.

Cut and peel your squash into cubes. Boil about 5 to 7 minutes then drain.

Saute onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and let drain, then cube it. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes.

Add drained squash and cook another 2 to 3 minutes. Remove from heat.

Beat egg and add, allowing it to absorb into the mixture. Season to taste with salt and pepper and paprika.

Place in casserole dish or baking pan. Cover top with topping of bread crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.