Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Ingredients:
Vegetable Mix:
- 4 ½ cups zucchini, diced
- 4 ½ cups yellow squash, diced
Flavor Base:
- 1 ½ cups yellow onions, chopped
- ¾ cup butter (1 ½ sticks)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
Creamy Element:
- 3 chicken bouillon cubes
- 8 ounces cheddar cheese, diced or shredded
- 1 cup reserved squash cooking water
Cornbread Crumble:
- 1 (6 ounce) box Jiffy corn muffin mix
Instructions:
- Prep Veggies: Wash, dice, and measure your zucchini and yellow squash. Chop the onions.
- Cook Squash: Place zucchini and yellow squash in a large pot with just enough water to cover. Cook over medium-low heat until tender, about 10-15 minutes. Drain squash, reserving 1 cup of the cooking water.
- Sauté Aromatics: While the squash cooks, melt the butter in a large skillet over medium-low heat. Add onions and sauté until softened and translucent, about 5 minutes. Stir in garlic, salt, pepper, thyme, and parsley.
- Flavor Boost: Add the chicken bouillon cubes to the onion mixture and stir until dissolved.
- Combine: Add the cooked, drained squash and diced cheese to the skillet. Stir gently to combine.
- Cornbread Time: Prepare Jiffy corn muffin mix according to package instructions. Let cool slightly.
- Create the Casserole: Crumble the cornbread over the squash mixture. Slowly pour in the reserved cup of squash cooking water. Stir gently to combine.
- Bake: Preheat oven to 350°F (175°C). Transfer the squash mixture to a greased 9×13 inch baking dish. Bake for 30-40 minutes, or until bubbly and golden brown on top.
- Serve: Let cool slightly before serving.
Variations:
- Butternut Squash: Substitute all or part of the zucchini and yellow squash with butternut squash. Peel and dice the butternut squash before cooking.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
- Other Cheeses: Experiment with different cheese varieties like sharp cheddar, mozzarella, or a blend.
Tips:
- If you don’t have Jiffy mix, use any cornbread recipe or crumbled cornbread crackers.
- Use fresh herbs for an extra flavor boost.
- For a creamier texture, add a dollop of sour cream or a splash of heavy cream before baking.
