Special squash casserole recipe comes from beautiful homegrown garden squash baked into a delicious savory casserole topped with Piedmont Penny Panko cheese crumbs

Penny Panko Squash Casserole

Recipe from our very own Penny Pal, Townsend Crocker, Charlotte, NC!

This savory, cheesy Squash Casserole with Penny Panko is a delicious way to celebrate fresh veggies with a crispy twist. It’s simple, flavorful, and makes the perfect side dish for any meal. Thank you, Townsend, for sharing this gem from your kitchen with the Piedmont Pennies community!

Ingredients

  • Veggie Base:
    • 3 medium squash or zucchini, sliced
    • 1 yellow onion, chopped
  • Creamy Mixture:
    • 1 egg
    • 1 tablespoon mayo or plain Greek yogurt (adjust to taste)
  • Seasonings:
    • Salt & pepper to taste
  • Optional:
    • Grated cheddar cheese
  • Crispy Topping:

Instructions for Townsend’s Squash Casserole

1. Preheat the Oven: Set your oven to 350°F and grease a casserole dish.
2. Prepare the Vegetables: Steam the sliced squash and chopped onion until just tender. Then, transfer them to a large mixing bowl.

3. Mix the Filling:

 

  • In a small bowl, whisk together the egg and mayo (or Greek yogurt) until smooth.
  • Pour the egg mixture over the steamed squash and onions, tossing to coat. Season with salt and pepper to taste.
  • If you love cheesy goodness, go ahead and add in some grated cheddar cheese at this stage!
4. Assemble the Casserole: Pour the veggie mixture into the greased casserole dish. Sprinkle a layer of cheddar cheese on top if you’d like, followed by a generous layer of Penny Panko for that delicious, crunchy finish.
5. Bake to Perfection: Bake for 30 minutes, or until everything is hot and bubbly. If you like a little extra crunch, switch to broil for 2-4 minutes at the end to crisp up the top.
6. Serve and Enjoy: Serve warm, and enjoy every cheesy, crispy bite!

    Stay Cheesin'!

    Back to blog

    Leave a comment