Recipe: There are so many ways to honor the varieties of squash while they're still in season. This casserole works with either zucchini or yellow crookneck squash, and add-ins like lemon zest or curry powder provide an extra layer of flavor.
So many varieties of squash this time of year, how to honor them all before the end of the season? A friend recently shared her downtown garden crop of round globe zucchini, which are perfect vessels for stuffing with rice, ground pork or beef, or cheese and breadcrumbs. I’ve also been making relish and pickles and quick breads with black beauty and gourmet gold varieties.
As much as I often try to encourage enjoying these seasonal vegetables simply steamed and drizzled with good olive oil, a spritz of lemon juice and flake salt, sometimes nostalgia kicks in and comfort food beckons.
• Heat oil or oil and butter, if using, in a large heavy skillet set over medium-high heat. Add corn-jalapeño mixture and sauté, stirring occasionally, one to two minutes. Add squash and sauté, stirring occasionally, about 10 minutes, until tender but not mushy; adjust heat as needed. Season with salt, pepper, and cayenne. Remove from heat.
• In a small bowl, whisk together eggs, cream and cheese, if using. At this point, add any optional herbs or spices. Pour mixture into prepared baking dish. Top with buttery cracker crumbs and dot with butter. Bake 30 minutes or until golden brown and bubbling. Serve warm or at room temperature.Kim Sunée is a bestselling author and a former magazine food editor. She's based in Anchorage. For more food and travel, visit instagram.com/kimsunee.
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