Tuesday, May 17, 2011

Zucchini, Squash, Onion and Cheese Casserole - A Low Carb Side Dish

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There are those people who cook with squash and zucchini very often...

...and then there are those who do not.

For no good explanation I fall into the, "do not" category.

I tend to lean more towards asparagus, broccoli, spinach and beans...but when I walked past these beauties the other day at a local outdoor market...it was as if they spoke to me.

"Woman" they whispered, "it's time we get reacquainted..." 

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"OK, OK!" I replied, "I couldn't agree more...but can I bring along a few cups of cheese?"

"We are delicious with cheese" they responded "but let's not forget summer is coming, if you're gonna do cheese...consider going low on the carbs..."

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Squash and Zucchini were looking out for my best interest...and I liked that. 

"I think we're gonna get along just fine..." I told them.

Onion and garlic wanted in too.  We all agreed it would work.

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And did it ever!

A beautiful side dish where each ingredient compliments the next...consider this Zucchini, Squash, Onion and Cheese Casserole the next time you're looking for a little special something!

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Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.

Add zucchini  and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.

Add fresh grated nutmeg, pinch of salt and pepper and stir in well.

Remove from heat and place contents of the pan into a large bowl to let cool slightly.

Preheat oven to 375.

Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.

Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.

sprinkle the top with the remaining panko and Parmesan cheese.

Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.

Garnish with fresh chopped Italian parsley and enjoy!

16 comments:

Andrea the Kitchen Witch said...

Mmm mmm mmm MMM! Dang that sounds GOOD!! I'm so glad that onion and garlic invited themselves too, it makes for the perfect dish! Sweet lord I can not wait for zucchini season now! YUM!

Marc van der Wouw said...

Wow that looks very very tasty...love zucchini..perfect!!

Maria said...

That casserole looks so comforting. Perfect for a rainy day like today. And anything with that much garlic is automatically a thumbs up for me. By the way, the jell-o shots in your previous post? GENIUS!

Maria
Cocina Diary

Pegasuslegend said...

this is absolutely gorgeous what a sharp photo! wow!

Velva said...

Now that is the way a squash casserole should like-delicious.

Velva

Claire @ Claire K Creations said...

I have a garden full of zucchini and squash that will be ready in about a month. I think I've found the perfect recipe!

Simply Life said...

yum! what a great combo of veggies and cheese! YUM!

Nicole said...

I love it that they spoke to you (and were so friendly too!) The photos are beautiful, especially those drops of water on the zucchini. What a tasty dish this must be!

Clint said...

Yes, this is something even a guy can sink his teeth into. Goes well with both red and white dry wines, but I prefer it with a chilled chablis. Bon appetit!

Karen said...

I really, really, REALLY love that you and your food has conversations.
For no particular reason either, I don't use squash of zucchini much. The most action zucchini sees is getting thrown in with some mixed veggies on the grill. But this dish looks like it could change all that. Sounds amazing, and with all that cheese?? Yum!

Rebecca from Chow and Chatter said...

awesome casserole love the way Americans make these thanks for traveling with me my friend hugs Rebecca

Joanne said...

YOU ARE HYSTERICAL!

Zucchini speaks to me at the farmer's market as well. Usually it's the middle of summer and it's so cheap that it just jumps headfirst into my cart. Whether I like it or not. It's quite presumptuous.

What a delicious casserole!

Jenn said...

That's my kind of side dish! I love zucchini.. I definitely fall into the cook with it all the time! And anything with a little cheese is gonna be extra good!

Magic of Spice said...

I love summer squashes and I love this dish...easily a main dish for me. Really looks delicious :)

LV said...

That looks pretty tasty! I am always looking for good low carb recipes and this is one to definitely try.

http://foodfashionandflow.blogspot.com/

Anonymous said...

I made this today with farmers market zucchini squashes. this is one of the most delicious recipes i have ever made!the only change I did was add a whole bunch of fresh dill I had to use up and doubled the onion. this recipe is a keeper.