Baked summer squash/squash custard

This dish is a basic recipe for baking summer squash. The lack of milk makes it less custard-like. The recipe following makes it into a custard.

Steam until tender four to five cups of sliced summer squash - yellow, zucchini, pattypan. Lightly mash or leave in whole slices. Saute half a small onion. Mix squash, onion and 1 cup grated cheese with two beaten eggs. Varying the flavor of cheese can make entirely different dishes. Try goat cheese, Gruyere, smoked Gouda or even Habanero jack. Season with fresh chopped herbs of your choice. Dill, basil and thyme all taste delicious. Salt and pepper to taste. Put in an oiled casserole and bake uncovered at 350 for 30-40 minutes. You can sprinkle with Panko or wheat germ before baking for a crispier crust. 

Squash custard

4 cups sliced yellow squash, zucchini or pattypan

1/2 medium onion, coarsely chopped
3-4 ounces goat cheese or 1 cup grated farmer, jack, cheddar or Gouda cheese
3 tablespoons butter
2 eggs, beaten
1 cup milk
3 T. chopped fresh herbs

1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 400°F. Steam squash until tender. Drain and mash slightly. Add cheese and butter and stir until melted. Mix in eggs, milk and seasonings. Bake in oiled tart pan or individual ramekins. Bake 35-40 minutes until golden brown. 

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