In my previous blog, I mentioned having leftover homegrown zucchini and yellow squash. We’re going to eat squash dishes all week with our harvest! I ❤ growing and eating my own food. Anyone with a space for a container can grow some vegetables, such as squash, or tomatoes, or peppers, or herbs. My chamomile plant went nutball, and we had to transplant it to a larger pot. I ❤ harvesting the flowers for chamomile tea!!! Gardening is fun. Hope you’ll try it!! Plus, with organic potting soil, you can rest assured you’re not eating agrochemicals. 🙂
Shane prefers his squash cooked, so I made a squash au gratin that was so good we had no leftovers!!!
It’s a super simple, light comfort food. And delicious like you wouldn’t believe! All you need are one and a half of the summer squashes. I used the remaining halves of my zucchini and yellow squash, and sliced up another yellow squash. I chopped 1/3 of a sweet yellow onion.
To make, layer the casserole dish by alternating the zucchini and yellow squash. Top with diced onion. Add a dash of herbs. Dot it with butter (from grass fed, pasture raised cows..better for the cow, for the environment, and for you) or vegan spread (look to see if it uses palm oil and if so check if it’s sustainable on RSPO or Green Palm. Unsustainable palm oil leads to deforestation and endangerment of tigers, orangutans, rhinos, and elephants). Sprinkle on mozzarella and cheddar cheese (grassfed and pasture raised!!!). Repeat the layering until you run out of casserole space. 🙂
Bake at 400 degrees for 30-45 minutes, or until you feel the cheese is done to your liking, and the squash is a bit tender.
It serves 2. Maybe. Depends on if you’re sharing with someone like me who can’t eat a lot because having Ehlers Danlos Syndrome (EDS) means my stretchy stomach triggers the full sensor nerve too early, and I have early satiety. Shane had to finish my plate. I’d had bigger eyes. 😛
- 1.5 – 2 squashes
- 1/3 onion
- Half a stick of butter
- 1-2 C shredded mozzarella and cheddar cheese