This southern squash gratin is the perfect casserole for plant-based diners.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on casserole meals.
My name is Robin Sparks and I blog about race, food, health, nutrition, and the politics of our palates at Collards Are The Old Kale. My site is devoted to the African-American Heritage Diet which is plant-based, local and organic. Southern Squash Gratin is a plant-based casserole both my grandmothers used to make. Ideal for vegetarians, it is a perfect side dish or entree for those looking to consume less meat.
- 3 cups Grated Yellow Squash or Zucchini You can use a combination of squashes like Patty Pan
- 2 Organic Eggs, beaten
- 1 cup Organic Cheese, grated I used a medium cheddar
- 1/4 cup Organic Whole Milk Use cream or half & half if you desire a richer result
- ¼ cup Minced Organic Onion I always use red onion because they are more nutrient dense and flavorful
- 1 Edward & Sons Not-Beef Bouillon
- ¼ tsp Poultry Seasoning
- 1 pat Organic Butter
- 3 tbsp Warm Water
- Preheat oven to 350 degrees.
- Grease casserole dish with butter.
- Grate squash, onions and cheese. Place into buttered dish.
- Put the bouillon cube into the water and microwave for 15 seconds or until the cube is dissolved. Stir and pour into casserole evenly distributing.
- Combine remaining ingredients into the dish stirring thoroughly.
- Bake for 45 minutes or until a knife or toothpick comes out of the center without any liquid on it.
Find this and more awesome recipes at CollardsAreTheOldKale.com
P.S. Check out my last recipe here.