Summer Squash Casserole with Basil and Parmesan

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Serves 6 – from the Best Casserole Cookbook Ever by Beatrice Ojakangas

Depending on what you have on hand, you can make this casserole with all zucchini, summer squash, kousa squash or a combination. Sometimes we like to brown sausages on the grill and serve them with this casserole.

2 tablespoons plus 1 teaspoon olive oil, divided
3 medium zucchini, diced (3 cups)
3 medium summer squash, diced (3 cups)
1 large sweet onion, sliced
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/3 cup Parmesan cheese, grated
2 tablespoons pine nuts

Preheat the oven to 350 degrees. Coat a 2-quart casserole with cooking spray.

In a large non-stick skillet, heat 1 tablespoon of the oil and add the squash. Cook over medium-low heat for about 15 to 20 minutes, until the vegetables are soft. Transfer to a colander and drain off the liquid. Transfer to a large bowl.

Heat the remaining 2 tablespoons of oil in the skillet and add the onion, sauté for 5 minutes, until soft. Remove from the pan and add to the squash. Stir in the basil, salt and cheese. Spread out the mixture in the casserole and sprinkle with pine nuts. (At this point you can cover and refrigerate overnight. Add 5 to 10 minutes to the baking time.)

Bake for 25-30 minutes until bubbly.