A recipe from old Virginia
Kip Dawkins
Zucchini Casserole
ZUCCHINI AND YELLOW SQUASH CASSEROLE
1 1/2 pounds zucchini
1 1/2 pounds yellow squash
1 small onion, finely chopped
2 cloves garlic, minced
1 mid-sized red pepper, cut into medium dice
1/2 pound shredded cheddar cheese
1 cup sour cream
1/2 cup heavy cream
1/2 cup Parmesan cheese
3 tablespoons chopped chives
1/2 cup chicken stock
1 cup bread crumbs
Wash and slice the squash into 1/4-inch rounds, then steam for 1 to 2 minutes. Sauté the onion, garlic and red pepper and season with salt and pepper. Add the squash to the onion mixture and mix well. Correct seasoning and add chives. Layer the vegetables into a casserole or other oven-proof dish. In a saucepan, heat chicken stock and cheddar until cheese melts, then fold in sour cream and heavy cream and warm gently so the cream doesn’t curdle. Add salt and pepper, and a little cayenne and/or nutmeg, if desired. Pour over casserole, then sprinkle with Parmesan and bread crumbs. Bake at 350 for 35-40 minutes.
Styling by Bill Sorrell | Food by J Frank
(Originally published in the December 2006 issue.)
