SQUASH TUNA MELT CASSEROLE
Not a fan of canned tuna? Feel free to substitute 10 ounces of shredded chicken breast or some other mild, neutral meat. If you do use the tuna, be sure to get oil-packed (or the casserole can be too dry). I found this really fun sustainable canned tuna at my local co-op that had garlic and herbs in the oil. The brand was Safe Catch.
Serves 2-4
Takes 1 hour
Ingredients:
2 pounds summer squash
1 tablespoon + 1/2 teaspoon Kosher salt, divided
2 tablespoons olive oil, divided
1 large onion, thinly sliced
1 green pepper, diced
3 garlic cloves, minced
1 teaspoon dried thyme leaves
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup breadcrumbs
Two 5-ounce cans oil-packed tuna
1-1/2 cups shredded, good-quality sharp cheddar cheese
Directions:
Trim off the ends of the squash and slice lengthwise at about 1/4-inch. I sliced mine with a mandoline at 5/16-inch. Place on a baking sheet so they are tight but still in a single layer. Sprinkle with 1 tablespoon Kosher salt and let sit for 10 minutes. This will drain out some of the moisture inherent in squash.
Preheat the oven to 450 degrees.
Roast for squash 15 minutes until the squash is tender but skill holds together.
Meanwhile, heat one tablespoon olive oil to a medium or large skillet over medium heat. Add the onion, pepper, garlic, remaining 1/2 teaspoon Kosher salt, thyme, red pepper flakes, and pepper. Cook for 8-10 minutes until fragrant and just beginning to brown. Place mixture in a small bowl and set to the side.
In the same skillet, heat an additional tablespoon of olive oil over medium heat. No need to wipe it out. Any residual seasonings will just add flavor. Pour in your breadcrumbs and toast for 2-3 minutes, stirring frequently, until a deep golden brown.
Arrange the roasted squash pieces in a baking dish so that they all fit together snugly. For me, it was two layers. Distribute the onion mixture over the top followed by the tuna. Flake and crumble it evenly. Top with cheese, then breadcrumbs.
Return to the oven and bake until the cheese is nicely melted and beginning to bubble and brown, 15-20 minutes. Let cool for 5 minutes before serving.