Summer time brings out all of those yummy squash and zucchini recipes. I've been thinking about Chocolate Zucchini Bread, and I think there will need to be a loaf or two pretty soon. Right now I've got yellow squash in the fridge for dinner tonight. The first Squash Souffle of the season! This one will reappear repeatedly throughout the summer on our table. I don't even bother making an entree when this is on the menu, because all they want is squash and more squash. Tonight it will be served with black eyed peas, sliced tomatoes, sliced apples and cornbread. Probably a big pitcher of sweet tea as well.
Squash Cheese Souffle
6 small yellow squash
1 cup grated cheddar cheese
1 cup crumbled saltine crackers (12-16 crackers)
1 egg
1 small onion, chopped
1/2 cup milk
salt and pepper to taste
Slice squash, and boil until tender in salted water. Mash squash and drain. Mix in other ingredients, adding salt and pepper to taste. Bake in preheated 425 degree oven for 20-25 minutes. Serves 6 as a side dish.
Happy Eating!
maybe Bill would eat this since the squash is all mashed up and covered in cheese and cracker crumbs!
ReplyDeleteI'm a big believer in hide the veggies w/cheese, garlic, crackers whatever. Then you can learn to like them w/o the accoutrements.
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