‘Tis the season down our way, where neighbors are just about throwing produce at each other.  Tomato vines are bowed over, squash is creeping out on to the lawn and pepper plants look like Easter baskets.  Drop-offs of bags of extra vegetables around the neighborhood are beginning in earnest, and then you come home to find your porch steps filled with someone else’s paper bags of garden overflow.  If you’re ratatouilled out, here’s a variation on the traditional down-home summer squash casserole that’s been a favorite for generations.  The combination of cooked and raw squash gives a satisfying crunch—the Mideast spice gives a distinctive warmth.  And like all the best southern vegetable casseroles it’s rich and creamy, with a nicely browned crispy topping. 


  • 6 tblsp butter, separated
  • 3 yellow summer squash, cut into chunks
  • 2 zucchini, sliced thin
  • 1 small onion, chopped
  • 2 eggs, beaten
  • 8 oz sour cream
  • 6 oz grated cheese, cheddar, Swiss, etc
  • ½ cup mayonnaise
  • Chopped fresh thyme (or 1 tsp dried)
  • 1-2 tsp Zaatar or other fragrant Mideast spice or blend
  • Salt and pepper to taste
  • Grated nutmeg


  • Crush 1 to 1 ½ cups Pepperidge Farm stuffing mix—melt remaining 3 tblsp butter and combine with crumbs—add more crumbs until mixture is coarse and loose

Melt 3 tblsp butter in sauté pan until sizzling—add yellow squash and onion.  Let cook without disturbing until browned—flip all and brown the other sides.  Drain in colander to remove excess liquid.  Mix beaten eggs, sour cream, grated cheese, mayonnaise, and seasonings.  Fold in squash and onions, and sliced zucchini—pour into buttered 11”X8 1/2 baking dish.  Grate nutmeg over all.  Spread evenly with topping.  Bake 20-30 minutes in pre-heated 350’ oven until top is golden brown and squash mixture is bubbling.

The Kitchen Hive

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