Zucchini Pepper Squash Casserole

Pam Clotiaux Howard (originally from a cooking class)

Yield: 12-14 servings

This casserole is a lot of work, but it’s really good and great for putting a dent in the squash supply from our garden. A friend once told us,“You don’t have enough friends to give all that squash to!” and then joked that people would have to start locking their cars at church so that we wouldn’t sneak squash into them. We were a little over-run with squash that year, ha! (Aug 2004)

4 slices bacon cooked, crumbled
2 Tbsp butter
3/4 cup yellow onion, chopped
1/2 cup red pepper, diced
2 zucchini, unpeeled, sliced 1/4-inch thick
2 yellow squash, unpeeled, sliced 1/4-inch thick
1 tsp brown sugar
1/2 tsp nutmeg
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded

Seasoning
1 tsp sea salt
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basi leaves
1/2 tsp black pepper

Cook bacon, drain and crumble. Reserve one Tbsp of drippings and add butter. Add onion and pepper and sauté until tender. Add zucchini, squash, brown sugar and nutmeg, Toss with seasoning, cook until slightly tender. Toss with crumbled bacon. Put in ovenproof baking dish and top with cheeses. 

Bake at 350˚F for 30 minutes. You may make ahead and refrigerate. Let mixture come to room temperature before baking.