I owned a restaurant named JB’s. Owning a restaurant can bring a person to their knees. Finding good help and memorable recipes is the hardest part.
This recipe was one that I had eaten my whole life and just thought of as a typical Texas side dish. It amazed me at the reception of this dish. We quickly started making this 3 times a day, 5 half trays just to meet the needs of the public.
I have seen lots of different recipes on the internet for this dish. I like this recipe because the onion does not take away from the star of the show, the yellow squash. If you have ever grown squash then you know that yellow squash is easy to grow and prolific, and therefore this is a handy recipe to have around.
This recipe can be served with beef, pork, chicken or fish, even part of a vegetarian meal and can easily be adjusted for a vegan meal.
A Texas recipe that the family loves.
- 5 lbs yellow squash (I mix zucchini in sometimes)
- 2 eggs, beaten
- 2 cups panko
- ½ cup margarine, melted
- ¼ cup sugar
- ½ tsp salt
- ¼ cup onion, chopped
- ½ tsp pepper
- ¼ cup Panko, for topping
- Heat oven to 400 degrees
- Grease a 13X9 casserole dish
- In a bowl mix all ingredients together, except the ¼ cup Panko.
- Pour mixture in the casserole dish
- top with the remaining panko
- Cook for 30 to 40 minutes or until the panko on top browns lightly.