Zucchini, bright yellow crookneck, and cymling, or pattypan, squash are local favorites. These summer, or soft-shelled, squashes are often steamed with onions or sautéed with tomatoes. Many Lowcountry cooks stuff them or put them in casseroles. Every recipe I’ve seen for a squash casserole tells you to parboil the squash, but I never do.
The mint is a delicious addition to this southern classic.
Preheat the oven to 350°. Put the mint leaves in a food processor fitted with the metal blade and chop finely. Add the egg and milk and blend.
In a saucepan, melt the butter over medium heat. Add the sliced onions, season with salt and pepper, and continue cooking over medium heat until they are evenly heated through and have just begun to become translucent.
Line the bottom of a
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