Like zucchini, summer squash are a fruit (the ovary of a flower). Summer squash are a cultivar that is harvested immature, while the rind is still tender and edible. Summer squash have a long history in the Americas. It is thought that Lewis and Clark were introduced to “simnel,” the southern word for summer squash, by the Arikara tribe during October of 1804. Scientists have found summer squash seeds that have been preserved in caves in Mexico for more than 10,000 years.
Summer squash is rich in manganese, vitamin C, magnesium, vitamin A, fiber, potassium, and copper (from 20% to 10% DRV at one cup, cooked and sliced). One of the most significant health contributions that summer squash offers is it's abundance of antioxidants.
Summer Squash Casserole
- 6 yellow or pattypan summer squash
- 1 cup onions, chopped
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 stick butter
- 2 slices white bread
- 1 medium bowl ice water
- 1 egg
- Salt and pepper
- 1 cup cracker crumbs, or enough to cover casserole
Preheat oven to 350 degrees F.
If desired, peel squash. Then, cut squash into cubes. Steam until tender (about 7 minutes). Carmelize onion, garlic, and parsley in two tablespoons of butter (or olive oil) seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture. Cook for 2 to 3 minutes. Add steamed squash and cook 2 to 3 minutes more. Remove from heat. Beat egg and add, allowing it to absorb into the mixture.
Place in casserole dish or baking pan. Cover up with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until crumbs brown.