S U M M E R and Zucchini squash casserole is something my mom made all the time when I was a kid growing up in Atlanta and even still today, I enjoy eating her version of this dish, which by the way is so easy to make into a meal by adding an additional protein source if desired. This is a take on that recipe. I remember her making it with premium saltine soda crackers. I substituted bread crumbs, added greek yogurt + and a tablespoon of bacon fat.

INGREDIENTS

• squash (yellow + green varieties)
• 1 onion chopped
• half a stick of butter
• half a cup of grated parmesan
• 1 tbsp bacon fat
• 1.5c bread crumbs
• 2 tsp sage
• 1c full fat or 2-5% greek yogurt
• 1 can condensed cream of mushroom soup

INSTRUCTIONS

• pre-heat oven to 350
• separately boil water for squash
• immerse squash in water until desired tenderness (but sure not to overcook at this stage as it will continue to bake later)
• chop and slightly sauté onions in butter (add salt + pepper to taste)
• add bacon fat
• mix all ingredients (except crumbs)
• place in big enough greased glass baking/pyrex dish
• bake for 40-45 mins
• broil on low for 5-8 mins at the end to brown the top
• if desired, garnish with shredded cheddar and serve