Speaking of recipes I made for the first time over a year ago that I never told y’all about…
Since we’re nearing–or have come to–the end of overabundant zucchini season, I figured I should get this in while I still had time..lest another year pass by. [Not that I think you really NEED this recipe, but I do need to open up some space in my photo library…]
I’ve mentioned before that Papa Smart has a patience I’ve never known in the kitchen. He’ll spend entire days making meatballs with four types of meat, with sauce from scratch, and his ratatouille involves three hours of pre-roasting every vegetable and assembling with precision prior to final baking.
Creamy (Vegan) Squash Casserole
- 8 cups sliced zucchini
- 8 cups sliced yellow/summer squash
- 1/4 cup nutritional yeast
- 3 oz. tofu
- 1/4 cup. cornmeal, separated
- 2 tsp. dill
- 1 tsp. minced garlic
- onion powder
- salt + pepper
- In a large steamer basket over boiling water, steam zucchini and yellow squash until so tender it falls apart.
- Press cooked squash with the back of a ladle or spoon to drain any excess water directly into the pot.
- Combine squash, 2 Tbsp. cornmeal, and remaining ingredients in a casserole dish.
- Sprinkle remaining cornmeal over casserole. Pour a bit of the squash ‘broth’ remaining in the pot over top to wet cornmeal. [Reserve the rest for another use!]
- Bake at 350 degrees until heated through and browned on the top and edges, approximately 20-30 minutes.
And yet, I think once I tell you that it tastes REALLY good mixed with TVP Sausage Crumbles (with ketchup of course)…
—well, I think even Laura would admit that is totally weird. (Maybe.)