← Nouns Cooking · American

Ingredients

• 1.4 kg yellow summer squash (or courgettes), sliced 5 mm thick
• 1 Onion, chopped
• 4 tbsp Butter
• 1 tsp Salt
• 240 g Sour cream
• 115 g sharp cheddar, grated
• 2 Eggs, beaten
• 1 tbsp fresh thyme leaves
• ½ tsp Black pepper
• 100 g buttery crackers (such as Ritz), crushed
• 30 g Parmesan, finely grated
• 2 tbsp butter, melted, for the topping

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and butter a 23 x 33 cm baking dish.
2. Melt the 4 tbsp butter in a large pan over medium heat. Add the squash, onion and salt, cover and cook for 10–12 min, stirring now and then, until very tender.
3. Tip into a colander and press gently to drain off as much liquid as you can. This keeps the casserole creamy rather than watery.
4. Mix the sour cream, cheddar, eggs, thyme and pepper in a big bowl, then fold in the squash. Spread in the dish.
5. Toss the cracker crumbs with the Parmesan and melted butter and scatter over the top.
6. Bake for 30–35 min, until set and golden. Rest for 5 min before serving.

Tips

• Small, firm squash are sweetest and hold less water.
• Parmesan is made with animal rennet, so swap in more cheddar for a strictly vegetarian dish.

Sources

Written in our own words after cross-checking these recipes:

Bon Appétit Epicurious