Summer Squash & Blossom Casserole

Hip hip horray!!! Welcome to the bounty of summer! All year long I look forward to fresh summery  (and local) veggies delivered to my doorstep by Washington's Green Grocer -- and -- really really local produce from my backyard garden.  Last year, summer squash was one thing that actually took off in my raised garden bed and I devised this little ditty to use up all the cheery yellow veggies in a way every member of the family loves.  This recipe is my 18 month-old daughter's favorite.  When I pull this casserole out of  the oven, suddenly the scrawny little girl seems to have a hollow leg.  

However, the one thing I never included before were the actual squash blossoms.  They are truly so pretty, and I had heard they are to die for deep fried, but I hadn't tried.  So I incorporated some in this casserole, and man, I don't know if I can ever make it without again.  Summer comfort food at it's best! Plus, the squash blossoms add a bit of uniqueness to this casserole.  Bring to your next summer potluck and it's sure to wow the crowd.  

Summer Squash & Blossom Casserole

5-7 yellow summer squash (mine were pretty big), sliced into thin halves
1 or 2 yellow onions, chopped
2 cloves garlic, minced
1/2 cup bread crumbs (I used these organic gluten free ones, Aleia's, and that way my dad can eat it despite having celiac)
8 ounces sharp cheddar cheese, grated
1/2 cup sour cream
2 eggs 
10+ squash blossoms (I would have used double…I used about a dozen making this, but should have gotten more)
salt/pepper, to taste
coconut oil, for sautéing the veggies in skillet

Sauté the squash, onion, and garlic, in a cast iron skillet until browned and translucent.  If your veggie mix is watery, then you can go ahead and drain the mixture in a colander, but my mix wasn't watery at all, so I simply transferred to a large bowl.  Then, mix in squash blossoms, cheddar, sour cream, eggs, and salt and pepper.  Spray your casserole dish (I used a 9X11) with coconut oil to prevent sticking.  Put the mixture in the casserole dish and top with bread crumbs and any extra grated cheese you may have.  Bake on 350 for 30 minutes, covered, and the 15 minutes at 375 so the top cheese and breadcrumbs get nice and browned.  Enjoy!