What’s that old adage, “Anything worth having is worth working for?” That truth most definitely applies to the big news I’m sharing today and the recipe. I usually enjoy simple meals that don’t require a lot of steps and a ton of ingredients, but there are a few exceptions. With a little time and patience comes reward.
One visit to the farmers’ market this time of year, and you’ll find abundant summer squash, zucchini and sweet corn on the cob. Can you imagine all those delicious vegetables in one casserole? I came across a wonderful recipe by Southern Living recently combining these elements, and couldn’t wait to share it with you. I modified it slightly with some fresh herbs from my garden, and used the cheeses I had on hand.
Summer vegetables, cheeses and breadcrumbs combine to make this delectable and hearty casserole.
Before we go any further, I must preface this recipe by saying, it does take some effort. I can personally say it’s worth it though; just allow yourself enough time to settle in the kitchen and get down to business. With a combination of sour cream, mayonnaise and breadcrumbs, this casserole is creamy and cheesy with a crunchy topping. The sweet corn with the tender vegetables makes a Some Kinda Good combination, and the extra steps—cutting the corn directly off the cob, blanching and patting dry the squash, freshly grating the cheeses—makes all the difference. When I made this dish for my husband and I, I served it with pan-seared chicken breasts. It would be a fine accompaniment to hamburger steaks or even a seafood dish. It’s a hearty, comforting casserole I plan to make again and again. If you have a get-together coming up and need a dish to take, this one is it.
Zucchini, squash and corn are in season now. This casserole combines all three for a Some Kinda Good celebration of summertime.
In other news, you may have seen the feature story in the Lifestyles section of the paper today. I’m thrilled to share, I’ve released my debut memoir with recipes, Some Kinda Good, Good Food and Good Company, That’s What It’s All About! Thanks to my friends at the Statesboro Herald for sharing my story. I am truly grateful. Writing a book, like this recipe, was a lot of work, but nothing worth having comes easy.
Official Launch Party is Saturday, Aug. 3 at E. Shaver Bookseller!
Next Saturday, Aug. 3, is my official book launch party in Savannah and you’re all invited. It’s at one of Savannah’s most quaint bookstores, E. Shaver Bookseller from 5:30 – 7:30 p.m. Please come and get an autographed copy of my first book. Tickets are available here. I’ll also be visiting Statesboro for some upcoming book signings in August, so be sure to check out RebekahLingenfelser.com or connect with me on social media for those details. If you have questions about the book, a recipe, or would just like to get in touch, simply email me at SKGFoodBlog@gmail.com. I’d love to hear from you. Until next time, make it Some Kinda Good!
Zucchini, Squash and Corn Casserole Inspired by Southern Living Ingredients
1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups fresh corn kernels
1 1/2 cups (6 oz.) freshly shredded pepper jack
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups Italian breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided
3 stems of Fresh thyme, destemmed
Instructions Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving. Garnish with fresh thyme leaves.
*This article originally appeared in the Statesboro Herald on Sunday, July 28.
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Rebekah F. Lingenfelser
Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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