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Buckaroo Summer Squash


Buckaroo Summer Squash

Here's a 21st-century fresh update to those heavy casseroles that were popular 30 years ago. Go completely 21st century with organic ingredients!

Click here to see In Season: The Summer of Squash.

Click here to see 8 Late-Summer Casserole Recipes


  • 1 Cup grated Cowgirl Creamery Organic Buckaroo or UnieKaas Robusto cheese
  • 25 wheat square crackers, preferably organic, crushed
  • 1/4 Cup chopped parsley
  • 1/4 Cup finely chopped red onion
  • 1 Tablespoon chopped thyme
  • 3 zucchini or yellow squash, preferably organic, cut into 1/2-inch-thick rounds
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lime juice
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper


Preheat the oven to 425 degrees.

In a medium-sized bowl, toss together the cheese, cracker crumbs, parsley, onion, and thyme. In a large bowl, toss together the remaining ingredients.

Arrange the squash in a 9-by-13-inch casserole dish. Scatter the cheese mixture evenly over the top and bake until melted and golden brown and the squash is just tender, about 20 minutes.