Summer Squash And Cheese: Perfect Pairing Ideas

Summer squash is a versatile ingredient that can be cooked in many ways and paired with a variety of cheeses. From baked Parmesan yellow squash rounds to squash casseroles with cheddar cheese, there are numerous options to explore. Cheesy squash casseroles are a popular choice, often including additional ingredients such as onions, crackers, and various spices. For those seeking a low-carb option, a cheesy zucchini and squash bake is a perfect side dish. This dish combines zucchini, squash, onions, Italian seasoning, garlic powder, and cheddar cheese, resulting in a tasty and healthy option.

Mozzarella and Parmesan

A simple yet delicious recipe is to slice the summer squash into rounds no more than 1/4-inch thick and arrange them on a greased baking sheet. Sprinkle with salt and pepper to taste, or use garlic salt for extra flavour. Top each squash round with a mound of freshly grated Parmesan cheese. Broil for 7-10 minutes or until the squash is tender and the cheese is melted and bubbly.

For an extra cheesy dish, you can also add shredded mozzarella cheese on top of the Parmesan before broiling. This will result in a gooey, stringy texture that is perfect for those who love their cheese pull!

Another option is to create a casserole by layering sliced summer squash with shredded mozzarella and grated Parmesan in a greased baking dish. Season with salt and pepper, and perhaps add some fresh herbs like basil or thyme for extra flavour. Cover the dish and bake at 350°F for 20-30 minutes, or until the squash is tender and the cheese is melted.

You can also experiment with adding other ingredients to the casserole, such as crushed crackers, onions, or eggs, to create a heartier dish. Play around with the ingredients and cooking methods to find your perfect summer squash and cheese combination!

Cheddar and Ritz crackers

The Squash Casserole Base

Start by selecting fresh, smaller yellow squash as they tend to have fewer seeds and a sweeter taste. Combine the sliced squash with chopped onions, and cook them in a skillet with a small amount of water over medium heat. This step is crucial to remove excess liquid and prevent a watery casserole. Drain the vegetables well once they are tender, and set them aside.

The Creamy Filling

For a creamy and flavourful filling, crush some buttery round crackers in a bowl. You can use a food processor or a rolling pin to achieve the desired consistency. Next, add shredded Cheddar cheese, milk, and eggs to the crushed crackers. Mix everything together until well combined. You can also add mayonnaise or sour cream for a creamier and tangier taste. However, this is entirely up to your preference. Season the mixture with salt and pepper, and give it a final stir.

Assembling the Casserole

In a greased 9x13-inch casserole dish, spread the squash and onion mixture evenly. Pour the creamy filling over the vegetables and stir gently to combine. Top the casserole with a layer of crushed Ritz crackers. For an extra buttery flavour, drizzle melted butter over the crackers.

Baking and Serving

Bake the casserole in the oven at 400°F (200°C) for about 25-35 minutes, or until it is lightly browned and the topping is golden. Serve it hot as a delicious side dish or a vegetarian main course. This casserole pairs well with grilled meats, such as hamburgers, chicken, or pork chops.

Make-Ahead and Storage Tips

You can prepare this casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Simply assemble the casserole without the cracker topping, cover it, and chill until ready to bake. When ready, let the dish come to room temperature for about 30 minutes, add the buttery cracker topping, and bake as directed.

For longer storage, you can freeze the unbaked casserole. Line your baking dish with aluminium foil, assemble the casserole, and freeze it overnight. Then, remove the frozen block from the dish, wrap it securely in foil, and label it. It will keep well in the freezer for up to three months.

To reheat, let the frozen casserole thaw overnight in the refrigerator, and then bake at 350°F until heated through. The cracker topping may not be as crispy after freezing, but the flavours will still be delightful.

Variations and Customisations

Feel free to customise this casserole to your taste preferences or dietary needs. You can substitute the sour cream with Greek yoghurt, or use a combination of cheeses such as Parmesan and Colby Jack. For a spicier kick, add some cayenne pepper or red pepper flakes. Additionally, while Ritz crackers are recommended for their buttery flavour, you can use breadcrumbs or crushed saltine crackers as an alternative.

This squash casserole is a versatile and comforting dish that can be enjoyed any time of the year. It's perfect for holiday gatherings, potlucks, or a cosy homecooked meal. With its creamy filling and crunchy topping, it's sure to be a crowd-pleaser!

Parmesan and garlic salt

A simple yet delicious combination of Parmesan and garlic salt is a perfect pairing for summer squash. This easy-to-make recipe requires just a few ingredients and is a great way to enjoy the flavours of summer.

Ingredients:

• Summer squash (yellow squash)
• Grated Parmesan cheese
• Garlic salt
• Ground black pepper (optional)

Method:

Slice the summer squash into rounds no more than ¼-inch thick. You can also cut them into half-moons or quarters if you prefer. Arrange the squash on a baking sheet, leaving a little space between each piece.

Sprinkle the squash with garlic salt and pepper, if using. Then, top each piece with a small mound of grated Parmesan cheese. You can use a spoon to spread the cheese evenly.

Bake in the oven at 425°F for 15-20 minutes, or until the cheese is melted and bubbly. For an extra golden brown colour, you can broil the squash for a minute or two at the end, but keep a close eye on them to avoid burning.

Tips:

• Use freshly grated Parmesan for the best flavour and texture.
• If you prefer a stronger garlic flavour, you can use granulated garlic and add a pinch of salt, or use garlic powder.
• This recipe is a great appetizer or side dish and can be served immediately.

Enjoy the delicious combination of summer squash, Parmesan, and garlic salt!

Cheddar, gouda and nutmeg

Summer squash is a versatile ingredient that can be used in many dishes, including casseroles, stir-fries, and pasta. When considering cheese pairings, cheddar, gouda, and nutmeg are excellent choices that can elevate the flavour of summer squash. Here are some ideas and recipes to try:

Cheddar and Squash

Cheddar is a popular choice for adding a creamy, savoury element to summer squash dishes. A classic Southern recipe is the squash casserole, which combines yellow squash, onion, and a crunchy cracker-cheddar cheese topping. This dish can be served as a tasty side or a vegetarian main course. The sharpness of cheddar pairs well with the sweetness of yellow squash, creating a delicious and comforting meal.

Gouda and Squash

Gouda, a semi-hard cheese with a mild, buttery, and nutty flavour, is another excellent pairing for summer squash. It adds a touch of creaminess and saltiness to the dish. For a unique twist on traditional mac and cheese, try a roasted acorn squash gouda mac and cheese bowl. This recipe involves stuffing roasted acorn squash with a creamy gouda mac and cheese mixture, creating a beautiful and tasty dish perfect for holiday gatherings.

Nutmeg and Squash

Nutmeg is a subtle yet aromatic spice that enhances the flavour of summer squash. It adds a hint of sweetness and depth to the dish. When combined with gouda, nutmeg can take your squash casserole to the next level. The slightly sweet and nutty flavour of butternut squash, complemented by the mild, buttery gouda and a dash of nutmeg, creates a sophisticated and cosy meal.

Recipe Ideas

• Squash Casserole: Combine yellow squash, onion, crushed crackers, shredded cheddar, milk, eggs, butter, salt, and pepper. Bake until lightly browned.
• Smoked Gouda Zucchini & Squash Casserole: Sauté zucchini, yellow squash, onion, and garlic. Top with panko bread crumbs, shredded smoked gouda, butter, and nutmeg. Bake until the topping is golden brown.
• Butternut Squash and Gouda Mac & Cheese: Roast butternut squash and make a puree. Create a roux with butter and flour, then add the puree, milk, nutmeg, and cheeses (gouda and parmesan). Mix with cooked pasta and bacon, and bake until hot.
• Roasted Acorn Squash Gouda Mac & Cheese Bowls: Roast acorn squash and stuff it with a gouda, gruyere, and white cheddar mac and cheese mixture. Top with breadcrumbs and bake until bubbly.

These recipes showcase the versatility of summer squash and how cheddar, gouda, and nutmeg can enhance its flavour in different ways. Whether you're looking for a comforting casserole, a fun twist on mac and cheese, or a cosy holiday dish, these combinations are sure to impress.

Cheddar, parmesan and Italian seasoning

Summer squash is a versatile vegetable that pairs well with various cheeses, including Cheddar, Parmesan, and mozzarella. Here are some ideas and recipes to incorporate these specific cheeses and seasonings into your summer squash dishes:

Cheddar and Parmesan with Italian Seasoning:

A delicious and easy-to-make side dish or vegetarian main course is a Cheesy Summer Squash Casserole. This casserole combines summer squash, onion, and a creamy sauce topped with a crunchy cracker-Cheddar cheese mixture. Here's a recipe for it:

Ingredients:

• 4 cups sliced yellow summer squash
• 1/2 cup chopped onion
• 1/4 cup water, or more as needed
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 large eggs, beaten
• 1/4 cup butter, melted, plus 2 tablespoons for dotting
• Ground black pepper to taste
• Italian seasoning to taste

Instructions:

• Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish and set it aside.
• Place the squash and onion in a large skillet with water. Cover and cook over medium heat until the squash is tender, about 5 minutes. Drain well and set aside.
• In a separate bowl, mix the cracker crumbs, Cheddar cheese, and Italian seasoning.
• Stir half of the cracker-cheese mixture into the cooked squash and onions.
• In a small bowl, mix the eggs, milk, melted butter, salt, and pepper. Add this mixture to the squash mixture.
• Spread the mixture into the prepared casserole dish.
• Sprinkle the remaining cracker-cheese mixture on top and dot with the remaining 2 tablespoons of butter.
• Bake in the preheated oven until lightly browned, about 25 minutes.
• Serve hot and enjoy!

Another option is to create a Cheesy Summer Squash Flatbread. This recipe calls for summer squash, zucchini, salt, pepper, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning:

Ingredients:

• 1 small yellow summer squash
• 1 zucchini
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Italian seasoning to taste

Instructions:

• Cut the zucchini and yellow squash into 1/4-inch slices.
• Place the slices in a greased shallow 1-quart baking dish.
• Sprinkle with salt, pepper, and Italian seasoning to taste.
• Top with the mozzarella and Parmesan cheeses.
• Broil 4 inches from the heat source for 7-10 minutes, or until the squash is tender and the cheese is bubbly.
• Serve immediately.

Parmesan:

If you're looking for a simpler recipe with just two ingredients, try Baked Parmesan Yellow Squash Rounds. This recipe is a tasty and addictive way to enjoy your summer squash:

Ingredients:

• 2 medium-sized yellow summer squash
• Garlic salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Instructions:

• Preheat your oven to 425°F and line a baking sheet with foil or parchment paper.
• Wash and dry the squash, then cut each one into 1/4-inch thick slices.
• Arrange the squash rounds on the prepared baking sheet, leaving little to no space between them.
• Lightly sprinkle the squash with garlic salt and black pepper.
• Use a small spoon to spread a thin layer of grated Parmesan cheese on each slice of squash.
• Bake for 15 to 20 minutes, or until the Parmesan cheese melts and turns a light golden brown.
• For a more golden crust, you can broil them for a minute or two at the end, but watch carefully to avoid burning.
• Serve immediately.

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