Applewood Bacon and Three Squash Casserole

Prep Time: 1½ Hours
6 Servings


Although I have chosen miniature zucchini and tiny yellow squash in this recipe, feel free to substitute any squash that will cook quickly while adding an array of color to the dish. Other cheeses may be substituted or added to this casserole as well. This interesting dish may be served as a side dish, entree or pasta topping.


6 slices smoked applewood bacon, (¼-inch) diced

12 miniature zucchini, sliced lengthwise

12 tiny yellow squash, quartered

2 mirliton, peeled and (1/4-inch) diced

1/4 cup olive oil

1/2 cup minced onions

1/2 cup minced celery

1/4 cup minced red bell pepper

1/4 cup minced yellow bell pepper

1 tbsp sliced garlic

1/2 cup flour

1 and 1/2 cups chicken stock

1 cup heavy whipping cream

3/4 cup shredded mild Cheddar cheese

1/4 cup sliced green onions

1/4 cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

3/4 cup Italian bread crumbs


Preheat oven to 350 degrees F. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Add bacon and cook until fat is rendered and bacon is crisp. Remove bacon pieces with a slotted spoon and place on paper towels to drain. In the same pan, add mirliton and saute 10 minutes to soften slightly. Add onions, celery, bell peppers and sliced garlic then saute 3–5 minutes or until vegetables are wilted. Add remaining squash and cook 10–15 minutes, stirring occasionally. Add flour and blend well into the mixture. Add chicken stock and heavy cream, mixing well. Bring to a rolling boil, reduce to simmer and cook 10–15 minutes, stirring occasionally. Additional chicken stock may be added if necessary. Add Cheddar cheese, blending well until melted. Add cooked bacon, green onion and chopped parsley. Season to taste with salt, black pepper and granulated garlic. Pour mixture into a well-greased 9" x 13" casserole dish and top with Italian bread crumbs. Bake 30 minutes or until golden brown and edges are bubbling. Serve as a vegetable side dish.