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September 2010
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Scalloped Pattypan Casserole

There are few things that I find more aggravating then to type and entire blog entry with photos/recipe and all..only to have wordpress log out and the entire thing vanish without a trace the second I hit submit.  That happened the first time I created this post, and I needed to blow off steam for an entire day before giving it a second go.  This is a really bare-bones recipe, in that there are no fancy spices in it, and it isn’t going to blow your palate out of the water, although with all the heartburn I’ve been experiencing lately, the last thing I need is to have my palate blown.  I was thinking something oven-baked would be satisfying as we moved into fall, but it seems I may be a little early for cold-food season, since I just found myself craving a salad and some gazpacho as I ate this.


I must say the crispy breadcrumbs on top were the best part, you should never discount a bit of texture.  That said, here’s the recipe, so you can give it a shot yourself:

1 pattypan squash, de-stemmed and sliced thinly, with a mandolin if you’d like
1.5 cups green beens, chopped
1 medium onions, halved and sliced into fine half-moons
2 cups chopped baby spinach
1 cup seasoned or spiced panko bread crumbs
2 tbs cornstarch
2 cups soymilk

1. Pre-heat oven to 400F. Bring soymilk to a low boil and then remove a ladle-full to mix with corn starch. Reintroduce to the rest of the soy milk, and S+P and stir slowly to thicken a bit.
2. In a small casserole dish, sprayed to be non-stick, create a thin layer of squash, topped with green beans, onions and spinach. Continue until you reach the top of the dish or run out of veggies. Then pour the milk mixture over veggies. Top with breadcrumbs and if desired, a drizzle of water so it colors in the oven.
3. Bake for 50 minutes, and then allow to cool for 10 minutes before serving.

You can serve this up with some salsa for added flavor and acidity…just not if you are suffering from intense heartburn like I have been lately…


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