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Summer Squash Stovetop Casserole
Justina
We tried a new yellow squash dish, thanks to neighbors who left some on our door! You’ll see that it is quite simple, and yet it is also surprisingly yummy! And a stove top casserole fits the bill in the very hot summer.
4 large (or 6 small) yellow squash, sliced in thin rounds
1 large vidalia or other sweet onion, chopped
30 ml2 T olive oil
20-30 vegan ritz-like crackers, crushed (we used Late July Organic Classic “Rich” Crackers)
1 ¼ cup shredded vegan mozzarella (we used Daiya mozzarella)
5 ml1 tsp dry thyme
½ c white wine
salt and pepper (optional--we used neither)
Directions:
Steam the squash in either a microwave or stove top steamer for about 6 minutes until soft, but with a bit of crunch remaining.
Heat pan to medium heat on stove top. Once pan is hot where water drops dance a bit, add olive oil. Add the onions and cook until translucent. Add the squash and stir. Then add the crushed crackers, Daiya (or other vegan cheese), thyme, and wine. Stir well to coat the squash and distribute ingredients evenly. Salt and pepper to taste, if you are using either. (We did not use either.) You may now serve, or let it sit a bit until the rest of dinner is ready! This is really simple, and really yummy!