Minted Squash Casserole

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.


  • ½ cup loosely packed fresh mint leaves
  • 1 large egg
  • cup milk
  • 3 tablespoons unsalted butter
  • 3 medium onions, thinly sliced (2 to 3 cups)
  • salt and freshly ground black pepper to taste
  • 1 pound young, tender fresh summer squash, cut into ¼-inch slices
  • 1 cup dry bread crumbs


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 -quart casserole dish with a single layer of the squash. Cover the squash with a layer of the buttered onions, then a layer of bread crumbs. Drizzle some of the egg and milk mixture over the layer, then continue making similar layers to use all the ingredients, ending with a sprinkling of bread crumbs. Bake for 45 minutes.