Fresh Squash Casserole
- Yield: 8 servings
Fresh summer squash is sauteed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked.
Ingredients
- 3tablespoons butter
- 1tablespoon olive oil
- 1medium onion, chopped
- 1-- garlic clove, chopped
- 2pounds zucchini, sliced
- 2pounds yellow squash, sliced
- 3-- eggs
- 1/2cup half-and-half
- 1teaspoon salt
- 1/4teaspoon pepper
- 1tablespoon fresh thyme leaves
- 1/4cup panko
- 1/4cup grated Parmigiano Reggiano cheese
Instructions
- Preheat oven to 350F.
- Heat butter and oil in a large skilllet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole.
- Combine eggs, half-and-half, salt, pepper and thyme. Pour over squash and mix well.
- Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.
Recipe by Liz Shenk.
Note: To slice the yellow squash and zucchini, use the slicing blade of a box grater.
Nutritional Info *per serving
- Calories 161
- Fat 11g
- Cholesterol 99mg
- Sodium 409mg
- Carbohydrate 11g
- Fiber 3g
- Sugars 6g
- Protein 7g