This time of the year if you don't have 10 squash and zucchini recipes you will be driving yourself crazy wondering what to do with them all. Someone gave me this recipe maybe 10-12 years ago. It is very much like the one I always got at Boston Market restaurants. If I owe someone credit for this let me know and I'll be happy to do so.
In the pass week or so I have been ask several times for a copy cat recipe of this dish and this is the one I use.
Boston Market Squash Casserole
4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups onion, chopped
1 box Jiffy Corn Bread Mix, prepared as directed on box
1 1/2 sticks butter
8 ounces Cheddar cheese, cubed
3 cubes chicken bouillon
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped or use dried
Prepare Jiffy Cornbread Mix, as directed. Set aside to cool.
place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onion mixture, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and our the reserved cup of water and mix well. Place squash mixture in a 13 x 11-inch baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50-6-minutes.
Remove cover the last 20 minutes of baking time.
Lower fat content by reducing amount of butter used by half. Just not in my kitchen.