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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Zucchini-Squash Casserole


2 Tbsp olive oil
1 ½ pounds Yellow squash, cut into 1 1/2 inch cubes
1 ½ pounds Zucchini, cut into 1 1/2 inch cubes
1 tsp Salt
2 tsp Creole Seasoning
2 Tbsp Unsalted butter
½ cup Yellow onion, small dice
¼ cup Red bell pepper, small dice
¼ cup Celery, small dice
2 tsp Fresh garlic, minced
½ tsp Salt
1 tsp Black pepper
¼ cup Green onions, sliced thinly
1 Tbsp Fresh basil, chopped
½ cup Sour cream
¾ cup Smoked cheddar or provolone cheese, shredded
1 cup Coarse unseasoned bread crumbs
½ cup Parmesan cheese, grated
¼ cup Fresh chopped parsley
2 Tbsp Melted butter


Preheat oven to 400.

Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large mixing bowl. Spread the squash onto a large baking pan and roast in the oven for 15 minutes.

While the squash is roasting, melt the butter over a medium heat in a small sauté pan.

Remove the squash from the oven and place it into a colander. Gently press the squash to remove as much excess moisture as possible. Add the yellow onion, red bell pepper and celery and cook for 2-3 minutes. Add in the garlic, salt, pepper and green onions and cook for 3 more minutes.

Place the cooked squash, the onion mixture, fresh basil, sour cream, and cheddar cheese and in a large mixing bowl. Use a rubber spatula or wooden spoon to gently fold the mixture together until the sour cream has been incorporate well.

Lower the oven to 325.

Place squash mixture into a 2 quart baking dish. Combine the bread crumbs, parmesan cheese, parsley and melted butter and top the casserole evenly.Bake for 20 minutes.

Yield: 8-10 servings

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