Every summer I try to plant just 2 or 3 pattypan squash plants but still I get overrun with squash! I quickly created this recipe one evening when I needed to use up some sourdough starter as well as squash. You may use yellow squash and zucchini instead of, or in addition to, the pattypan.
2 or 3 large pattypan squash, washed well
1 cup or so sourdough starter
1/2 cup diced onion
8 oz cheese, sliced (opt)
1 tbsp milk or ricemilk
1 cup panko or dried breadcrumbs
1 tbsp oil
seasonings to taste
Cut out the center stem part of squash. Slice squash as thin as possible. I like to cut my squash crosswise so that they look like big discs.
In a well-greased 9x13 glass dish, layer squash to cover bottom of dish. With a rubber spatula, smear 1/3 cup starter over all the squash. Sprinkle a third of the onion. Sprinkle 1/3 cup breadcrumbs. Sprinkle your favorite seasonings over top. I used garlic salt and lemon pepper. Repeat.
For the third layer, place squash, starter, and onion. This time take the tablespoon of milk and pour over entire casserole. Then place a layer of sliced cheese. We used goat cheddar cheese. Sprinkle with breadcrumbs.
Bake at 350 for 40 minutes or until squash is tender. Do NOT put aluminum foil over top since that is a reactive cover for the sourdough starter.
If you want, add the fried onion rings to bake the last 10 minutes.