Growing up, we never ate anything called a "casserole" or even a "pie" for that matter. My Bronx-born-and-raised mom just didn't make that sort of thing. Except a frozen chicken pot pie on nights when she just wanted to give up on us kids. Anyway, as a vegan, I've really enjoyed making veganized versions of such things (thank goodness no cream of mushroom soup involved - ew...). And when I scored some yummy-looking summer squash at the farmer's market, I thought a squash casserole/pie would be a good idea. And mmm was it ever!
Vegan Summer Squash Pie/Casserole
7 small-to-medium squash (I used a mix of zucchini and yellow but either alone would be fine, I'm sure)
1 large onion
4 cloves garliccheddar soy cheez (I used Follow Your Heart)
earth balance
olive oil
1/4 sleeve ritz-style vegan crackers
Wash squash and chop into thin rounds. Chop onions into half rings. Mince garlic. Preheat oven to 350F.
Sautee first the onions, then the garlic, and then the squash, in 1/2 olive oil and 1/2 earth balance to generously cover bottom of large frying pan. Add salt to taste if you like.
Spread one layer of sauteed ingredients in glass baking pan (I used a pyrex pie plate) and cover entire layer in shredded cheddar soy cheez. Do the same with the next layer(s) until done. Add crushed crackers to top layer of cheddar. Bake at 350 until cheez is bubbly and top is crisp. My stove took about 15 minutes.
I ate this by itself but it seems like something they would tell you to "serve with crusty bread." Enjoy! This is simple but really, really tasty.
