This delicious and nutritious summer squash casserole is a baked dish perfect for dinner; it’s made with summer squash, butter, eggs, onions, crackers and cheddar cheese – free of nuts and soy.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose | gluten |
⏱ 64 mins – easy
🍽 4 servings – 424 kcal per serving
- 1½ lbs summer squash
- ½ cup butter
- 1 egg
- 1 onion
- 1 tsp salt
- 1 tsp black pepper
- 12 crackers
- ¾ cup cheddar cheese
- 1 microwave
- 1 peeler
- 1 knife
- 1 mortar
- 1 grater
- 1 pan
- 2 bowls
- 1 oven
- 1 casserole dish
- 1 fork
Place the butter in a bowl and microwave on low heat for 1 minute to get melted butter. Then turn off the heat and remove the bowl from the microwave.
Peel the summer squash with a peeler, then cut them into cubes.
Peel and chop the onion.
Crush the crackers with a mortar and pestle.
Shred the cheddar cheese with a grater.
Pour 8 cups of water into a pan and turn on the heat. Boil for 2 minutes, then add the summer squash cubes. Cook for 20 minutes, then remove from the heat.
Put the cooked summer squash in a second bowl and mash with a fork for 2 minutes.
Crack the egg into the second bowl. Then add the chopped onions, crushed crackers, melted butter, salt, and black pepper. Mix well with a fork to get a summer squash mixture.
Preheat the oven to 350°F for 15 minutes.
Put the summer squash mixture in a casserole dish and sprinkle with the shredded cheddar cheese on top. Place in a hot oven and bake for 25 minutes. Then turn off the heat and remove from the oven.
It’s ready to be served !