My mom likes to talk about my grandfather and how he used to cook a lot and her absolute favorite recipe was a squash casserole. She hates that she never got the actual recipe for the casserole.
I don’t know why but when I hear the word casserole I automatically think 1950’s, a can of cream of mushroom soup, and some random ingredient that doesn’t belong in a casserole dish.
There was a lot of trail and error and I remember my mom trying to find a version that reminded her of what her dad made. A few weeks ago my mom was going through some of my grandfathers boxes and pictures and found an old faded recipe. After all this time we found the original recipe and of course I had to share.
- 3 eggs – separated
- 1lb, crooked yellow squash
- 1 lb. zucchini
- 8 to 10 slices bacon fried & crumbled
- 1 to 1& 1/2 cups of sour cream
- 2tbls of flour
- about 1 cup bread crumbs
- 2 to 3 tbs butter melted
- 1 to 2 cups shredded cheese
- 1/2 white onion
- Slice squash and zucchini into 1/8″ to 1/4″ pieces
- Mince your onion.
- Add your squash zucchini and onion into a pot of slightly salted water. Boil until al-dente. Drain thoroughly.
- Separate the eggs
- Beat egg whites to stiff peaks and set aside.
- In another bowl, combine the sour cream, flour, and egg yolks, mix well, and FOLD the egg whites. The egg whites add air & volume to the batter.
- Preheat oven to 375.
- In a casserole dish, make a layer of squash and zucchini top with egg batter, shredded cheese, and crumbled bacon
- Repeat squash, batter, bacon & cheese layers, ending with the bread crumbs last.
- Put in the oven, about 15 to 20 mins.
Watch casserole, so it doesn’t burn. Let it cool & cut it into squares
Im very excited to make this version of the recipe myself since every new year my mom would make a version of this.
the recipe we’ve used for the past few years is almost completely different looking at them side by side.
- 2 – 3 medium zucchini about 2 pounds
- 4 tablespoons butter or a mix of butter and olive oil
- 1 medium onion peeled and diced
- 1 cup baked ham cut into small pieces
- 1/2 cup shredded Swiss cheese
- 2 teaspoons fresh thyme leaves
- 6 eggs beaten
- salt and pepper to taste
- Preheat the oven to 350°F/180°C and prepare a large pie plate (10-12″) with cooking spray.
- Use a vegetable peeler to remove alternating strips of zucchini peel. Cut the squash into 1/4″ or thinner pieces. Use a mandoline for best results.
- Heat butter in a large skillet or dutch oven and saute the onions until they soften and begin to change color.
- Add the zucchini slices, baked ham, and fresh thyme. Stir to coat in the butter and distribute the onions. Cook briefly to warm through. Season with salt and pepper.
- Transfer the zucchini mixture to the prepared pie plate, avoid transferring any liquid that may have accumulated.
- Pour the eggs over the zucchini and use a spoon to open up space in the mix to allow the eggs to spread.
- Bake for 30 minutes, then top with the shredded cheese. Bake for another 10 – 15 minutes or until the eggs are set, and the top is golden brown.
- The zucchini will release more liquid as it bakes. Allow the pie to stand for at least 15 minutes before cutting it into 8 pieces.