Shelly's Recipe

SQUASH CASSEROLE

Category: Squash

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 large celery rib
4 cloves garlic, chopped fine
2 lbs yellow squash, ends trimmed, sliced 1/4 inch (6 mm) thick
1 cup store-bought seasoned breadcrumbs or Mamma’s Breadcrumbs (see recipe)
2 tbsp chopped fresh parsley
2 green onions, sliced in small rings
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese
2 eggs
1/2 cup unseasoned breadcrumbs

Preheat the oven to 400. Lightly butter an 8 inch glass pie pan or gratin pan.

Heat olive oil in a 14 inch skillet; add onion and cook until it starts to turn golden brown. Add celery, garlic and sliced squash to skillet. Cook until squash is very soft and pan juices are almost dry. Transfer mixture to a bowl and let cool.

To the bowl of cooled squash, add Seasoned Breadcrumbs, parsley, green onions, salt, pepper, cheese and eggs. Mix well. Spread the squash mixture evenly in the prepared pan. Sprinkle with unseasoned breadcrumbs. Bake 20 minutes until lightly browned. Serves 4 to 6

Seasoned Breadcrumbs
3 cups fine, stale, breadcrumbs
2 cups finely grated Pecorino Romano cheese
6 green onions, finely chopped
1/2 cup fresh Italian parsley, finely chopped
3 cloves garlic, minced
1/3 cup finely chopped fresh oregano
1/3 cup finely chopped fresh basil
1/2 tbsp kosher salt
1/2 tbsp freshly ground black pepper
1 tbsp extra-virgin olive oil

Preheat the oven to 300. Spread the stale breadcrumbs evenly on a large sheet pan. Bake in the oven for 10-15 minutes until the breadcrumbs are dry and lightly brown. Let cool.

Transfer to a bowl, add all the remaining ingredients and mix well. Store in an airtight container or re-sealable plastic bag. Makes about 7 cups