Squash and Garlic Scape Casserole Recipe

Squash and Garlic Scape Casserole Recipe

Squash and Garlic Scape Casserole RecipeAs farmer’s markets hit full boom this time of year, you’ll be able to find some ingredients you may not be use to finding. Early in the season and later this fall, you’ll see Garlic Scapes at some of the booths. They’re long, curly, have unopened flowers from the garlic plant. Not a usual vegetable at your grocery store, but with a similar shape and texture of a green onion and the light flavor of garlic they’re a fun addition to some of your favorite recipes. When I found garlic scapes, I revisted my Summer Squash Casserole and ended up with a rich and creamy, garlicky, side dish.

Ingredients

  • 2 tsp Salt, divided
  • 1/8 tsp Sugar
  • 1 Large Zucchini, thinly sliced
  • 1 Large Yellow Squash, thinly sliced
  • 2 tsp Butter, at room temperature divided
  • 1/2 cup Cheddar Cheese, shredded
  • 8 oz Sour Cream
  • 5-6 Garlic Scapes, thinly sliced
  • 1/2 cup Parmesan Cheese + 1/8 cup additional separated
  • 1/4 cup gluten free bread crumbs

Directions

  1. Preheat oven to 350 degrees.
  2. Slice your Squash thinly, approximately 1/8″ thin or less.
  3. Add 1 teaspoon of salt and sugar to water and simmer sliced squash over low heat, covered for 15 minutes.
  4. Drain squash and return to pan.
  5. Add butter and blend with squash.
  6. Stir in cheddar cheese, sour cream, garlic scape, remaining salt and Parmesan cheese.
  7. Pour squash casserole dish, use a spoon or spatula to even the mixture out.
  8. Sprinkle bread crumbs and additional Parmesan Cheese over the top of the mixture.
  9. Bake for 45 minutes

Squash and Garlic Scape Casserole Recipe

Squash and Garlic Scape Casserole Recipe

Ingredients

  • 2 tsp Salt, divided
  • 1/8 tsp Sugar
  • 1 Large Zucchini, thinly sliced
  • 1 Large Yellow Squash, thinly sliced
  • 2 tsp Butter, at room temperature divided
  • 1/2 cup Cheddar Cheese, shredded
  • 8 oz Sour Cream
  • 5-6 Garlic Scapes, thinly sliced
  • 1/2 cup Parmesan Cheese + 1/8 cup additional separated
  • 1/4 cup gluten free bread crumbs

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice your Squash thinly, approximately 1/8" thin or less.
  3. Add 1 teaspoon of salt and sugar to water and simmer sliced squash over low heat, covered for 15 minutes.
  4. Drain squash and return to pan.
  5. Add butter and blend with squash.
  6. Stir in cheddar cheese, sour cream, garlic scape, remaining salt and Parmesan cheese.
  7. Pour squash casserole dish, use a spoon or spatula to even the mixture out.
  8. Sprinkle bread crumbs and additional Parmesan Cheese over the top of the mixture.
  9. Bake for 45 minutes
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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