Summer Squash Casserole
4 Cups Young Zucchini Squash, unpeeled 1/4" Sliced and diced
4 Cups Young Yellow Squash, unpeeled 1/4" Sliced and diced
2 Medium Vidalia/Sweet onions Chopped fine
1 Box Jiffy Corn Muffin Mix
1 Cup Shredded Coby Jack cheese
1 Teaspoon, minced Garlic
1 Teaspoon Ground Pepper
½ Teaspoon Fresh Thyme
1 Tablespoon Fresh Parsley, Chopped fine
Pam non-stick spray
13 x 11 baking dish
Spray the iron Skillet with pam then pre-heat the Skillet on stove top on medium heat, follow directions on Jiffy Mix box to prepare mixture, then pour mixture into pre-heated iron skilled. Remove from heat and place in pre-heated oven and bake as directed on box. (I found using a pre-heated iron skillet gives the bread a wonderful light crisp crust.) Once baked, cool up-side down on a cooling rack. Once cooled crumble bread in large bowl and set aside.
In a medium sauce pan place Zucchini and Yellow squash’s add water to just cover squash. Cover with lid and cook on medium heat till just fork tender. Drain squash reserving water and set aside.
On medium heat sauté the Vidalia/sweet onions until just translucent, then add your pepper, fresh herbs and garlic stirring. Next stir in 4 teaspoons of Better Than Bouillon Vegetable Base.
In large bowl with corn bread crumble stir in your onions and herb mixture Then add your squash and cheese. Using reserved vegetable water to just moisten the mixture as you would stuffing.
Next Spray the 13 x 11 baking dish with Pam and add your mixture to the dish cover with Foil. Place in a oven for 30 minutes. Remove Foil and continue to bake another 20 to 30 minutes.
Serves 6 to 8