Buckaroo Summer Squash

Name: Buckaroo Summer Squash
Ingredients: 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

Whole Foods Market|July 18, 2013 11:59 am EST

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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

Servings

6

Ingredients

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

Directions

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.