Pattypan Squash Casserole
I have never seen so many pattypan squash as I have the past few weeks in our CSA share. I’ve sliced and sauteed with onion and butter, I’ve eaten them diced and raw in a salad, and I’ve stared at them, willing them to just cook themselves for once. (That didn’t work.) Then I remember I had a Pinterest board dedicated to CSA inspiration, and that’s when I saw this squash casserole. But before I share the recipe, here’s our box this week:
I was happy to see more of those sunburst squash…they’re my favorite! I just slice ‘em up and saute them with some onion and butter. Nothing fancy, but they’re so good. The cantaloupes look and smell delicious, but they’re a little bit bland. So sad.
Ingredients
- 1/2 onion, chopped
- 1 Tbsp olive oil
- 1/2 lb ground turkey
- 16-oz can crushed tomatoes
- 2 pinches italian seasoning (I used Todd's Dirt)
- salt and pepper, to taste
- 2 pattypan squash
- 8 oz mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- In a large skillet or saute pan, heat the olive oil over medium-high heat. Add the onion and cook until softened. Add the ground turkey; cook while breaking up the meat into small pieces with a wooden spoon until browned. Pour off the excess fat from the pan. Add the crushed tomatoes and herbs. Allow to simmer on low heat for 5-10 minutes. Season with salt and pepper to taste.
- Remove the stem ends from the squash, and slice in half (from stem end to bud). Place sliced side down, then cut into 1/2-inch slices.
- Preheat oven to 350F. Spray a 9x13 casserole dish, then spread a scant layer of tomato sauce in the bottom of the dish. Make one layer of sliced squash across the dish, using 1/2 of the squash slices. Top with 1/2 of the cheeses. Top the cheese with the remaining slices of squash. Add the remaining tomato sauce, spreading it evenly across the squash. Top with remaining mozzarella cheese and Parmesan cheese.
- Cover tightly with foil, and bake for 60-70 minutes. Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly. If needed, cook for about 10 additional minutes to reduce liquid and/or brown the cheese topping.
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yum!! i love pattypan squash! they’re so cute:)
This looks so delicious! A nice way to use summer’s bounty.
Thank you for entering the sweepstakes on my blog …good luck!
This squash cassarole looks amazing!
Looks tasty!
I’ve never tried patty pan squash before but it looks so good! Thanks for sharing with us at tip toe thru tuesday!
I love this squash and now I have a new way to fix it. I cannot wait to try our recipe. Come over and visit us. We would love to have you.
it sounds super yummy
YUM! Makes me hungry! Thank you for sharing with us at Healthy 2Day Wednesdays! Hope to see you again next week. Blessings!
This just makes me hungry and I just ate.
Thanks for sharing on Becolorful this week.
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good lord i think i'm in love with you! patty pans are by far my favorite summer squash and if you slather them in cheese and tomato sauce, you have yourself a new best friend. or at least a stalker that might drop in for dinner after spying patty pans in your csa box.
Thank you for sharing your post with us this past week @ The Wednesday Fresh Foods Blog Hop. We hope to see you again next Wednesday with another seasonal post
xo, Kristy.
This is one of my new favorite dinners! SO. Good. I used sunburst squash as that was what I had on hand and since I had limited time, I actually sauted it with the onions and let it soak with the sauce while that cooked on the stove. I think it soaked up more flavor that way. Plus it took 1/2 the time to cook in the oven.