In the spirit of sharing, this summer squash recipe is so chock full of flavor even your vegetable hating children will love it. Our cute little 7 year old neighbor is now a squash lover.
Squash Casserole -
Drain squash and let cool just a little.
While squash is cooling, return pan to the stove and lower heat just a notch, add the reserved bacon grease and 1 tablespoon of extra virgin olive oil. Add 1 medium onion finely chopped to the pan and saute for 2 minutes. Add 2 teaspoons minced garlic and saute for another minute.
Remove pan from heat, add squash, salt and pepper to taste, 2 tablespoons freshly chopped flat leaf parsley, reserved crumbled bacon, 1/2 to 3/4 cup of seasoned Italian bread crumbs, 1/4 cup freshly grated Parmigiano-Reggiano, 2 teaspoons Louisiana Hot Sauce, 1/4 cup of milk, 2 tablespoons of butter. Fold ingredients to thoroughly combine and then turn into a buttered casserole dish.
Sprinkle top of casserole with seasoned Italian bread crumbs, 1/4 Parmigiano-Reggiano, and a couple of pats of butter and bake at 375 degrees for 20 minutes.
I dug my spoon in the casserole before I took a picture. Sorry, I was hungry and I hadn't eaten in like 20 minutes, and it smelled so good and the way everyone was hovering when I took it out of the oven, I was afraid I wouldn't get my share.
Go make friends with your neighbors or go the grocery and get some summer squash!