Recipe by Chef Mark Bolchoz, Chef/Owner of Cane Pazzo
Growing up in Charleston, we ate squash casserole for all holidays, and once or twice a month on top of that. This Italian-inspired version of my mom’s recipe incorporates herbs and great provolone, without losing too much of where we came from. The Ritz Cracker crust is an absolute must.
At Cane Pazzo, we bake our squash in a wood-fired oven to order, so it is always reminiscent of mom’s. I want Cane Pazzo to be a beautiful, harmonious blend of my life and family as I have seen it, including Southern inspiration and Italian influence throughout. Approachable and loved classics, just executed the Cane Pazzo way.
Yields 6 servings
Active prep time: 20 minutes
Inactive prep time: 2 hours
Cook Time: 40 minutes
Ingredients
3 yellow squash
3 zucchini
1 red onion
4 garlic cloves
1 tsp. cayenne pepper
Salt and pepper, to taste
3 sprigs fresh oregano, leaves picked and torn
10 sprigs fresh parsley, leaves picked and torn
2 sprigs fresh basil, leaves picked and torn
1 stick (8 tbsp) unsalted butter, frozen
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup provolone cheese, grated
½ cup Parmesan cheese, grated
½ cup Pecorino Romano cheese, grated
1 sleeve Ritz crackers, crushed
1 cup panko breadcrumbs
Instructions
Using a mandoline or sharp knife, thinly slice the squash, zucchini, onion, and garlic. Place in a large mixing bowl and season generously with salt, black pepper, and cayenne. Add the torn herbs and toss to combine.
Let the mixture sit at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This draws out moisture and concentrates flavor.
While the vegetables rest, grate the frozen butter using the large holes of a box grater. Return the grated butter to the freezer until ready to use.
When ready to bake, preheat the oven to 375°F (190°C). Butter a 6- to 8-inch casserole dish or several small cast-iron skillets.
Squeeze out and discard as much liquid as possible from the squash mixture. Return the drained vegetables to the bowl.
In a separate bowl, combine the crushed Ritz crackers, panko, and half of the Parmesan and Pecorino. Set aside.
Add the eggs, egg yolks, milk, grated provolone, the remaining Parmesan and Pecorino, and the grated butter to the squash mixture. Stir until everything is well incorporated.
Pour the mixture into the prepared baking dish and smooth the top. Sprinkle evenly with the breadcrumb and cracker mixture. Cover tightly with parchment paper and foil.
Bake for 30 minutes, then remove the cover and continue baking for an additional 15–20 minutes, or until the top is golden brown and the center is set.
Let cool slightly before serving. Garnish with additional grated Parmesan and Pecorino, if desired.
